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READY IN 20 mins

Potato Crunchy Tenders

Read Reviews (27)

"I was trying to come up with something different than pizza on football practice nights, so i came up with this quick meal." — beccalynn

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1/2 cup vegetable oil for frying
1 1/2 cups milk
1 egg
1 (7.6 ounce) package garlic flavored instant mashed potatoes

2 teaspoons salt
2 teaspoons ground black pepper
1 1/2 pounds chicken tenders

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Directions

Heat the oil in a large skillet over medium heat.
While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt, and pepper.
Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil, and fry until golden brown, 7 to 10 minutes. Remove from oil and drain on paper towels.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

Footnotes

Editor's Note
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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Reviews More Reviews

Jan 27, 2010

I made this and it turned out great. Also. my own little twist on 2nd batch--I deep fried and instead of potato flakes I used crushed corn flakes, also good.

—donna b

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Mar 15, 2010

These turned out FANTASTIC! Everyone in my house loved it. I actually didn't use garlic flavored. I just used buttery flavored instant mashed potato packets. It was good without all the garlic in my opinion. They were crunchy, juicy, and perfect!

—bakinglover86

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33 Ratings

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Jun 02, 2011

Just tried these for the first time, they are possibly the best chicken tenders I have ever made. I used "Idahoan Roasted Garlic" mashed potato mix which is better tasting than many of the others. I ended up having enough to cover two lbs of meat, but they are so good that was fine with me. Next time I will cut the salt back to 1 & 1/2 teaspoon, but other than that I love these! Thank you for posting. :-) PS I used a light olive oil, worked great. **Update, just made for second time. Added 1/2 teaspoon garlic powder & 1/4 cup parmesan cheese to the flakes. They were even better. After removing chicken, you can pour the left over milk in the frying pan, add flour & make gravy. Yum.

—Paula H

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Jun 10, 2010

I made this and it was delicious. I didn't have packaged mashed potatoes, so I used a cup of potato flakes and added a tablespoon of garlic and 1/4 cup of Parmesan cheese. I also double breaded by dipping in flour before the milk mixture. I used just 1 cup of milk and while a lot was left over, it made the drenching easier. I might use a bit less next time, but not much.

—Pen

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May 04, 2010

This recipe interests me because of my diet. I don't combine grain products with meat. This means I never make crusted chicken bakes. However, potato flakes are not grain! I'm looking forward to using this idea in more recipes.

—joathome

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May 20, 2010

Wish I could give this more stars. It deserves at least ten because of how easy it is. I followed the recipe exactly and my whole family loved it. Will be making this many times in the future. Next time I think I will use only one cup of milk with the egg as I had a ton of milk left over. Thanks for a really great recipe. Mary Jane

—mary jane kail

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Mar 16, 2011

This was great! I've made this twice now & the family LOVED it. I used only 1/2 package of flakes each time & it was more than enough. 1 1/2 c milk was also more than necessary if u don't want to waste milk. The second time I forgot to add the egg & it still came out good. Adding additional spices to the flake mix is also a possibility, depending on your taste, but by no means necessary. Thanks! We will continue to enjoy this recipe!

—mamaluvs2cook

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Nov 01, 2011

Theses were pretty good...a quick and easy snack to make!

—Taranoelle

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Nutrition

Calories
485 kcal
24%

Carbohydrates
34.6 g
11%

Cholesterol
109 mg
36%

Fat
24 g
37%

Fiber
1.9 g
8%

Protein
32 g
64%

Sodium
915 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato Crunchy Tenders

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 485
Calories from Fat: 216

% Daily Value *
Total Fat 24g 37 %
Saturated Fat 4.4g 22 %
Cholesterol 109mg 36 %
Sodium 915mg 37 %
** Potassium 321mg 9 %
Total Carbohydrates 34.6g 11 %
Dietary Fiber 1.9g 8 %
Protein 32g 64 %
Sugars 2.9g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 11 %
Iron 12 %
** Thiamin 9 %
** Niacin 130 %
** Vitamin B6 33 %
** Magnesium 12 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.