poultry essentials: potato chip crusted tenders

How To Make poultry essentials: potato chip crusted tenders

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  PREP/PREPARE
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  What you will need? You will need three breading trays, or 3 pie plates for the breading process, and a rimmed baking sheet, fitted with a wire rack for the baking. If you do not have a wire rack, you will need to turn the tenders over halfway through the baking process.
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  What is it? This is just a take on baked chicken tenders, but using crushed potato chips, instead of regular or panko breadcrumbs. I tried a few different versions of chips, and my favorite is vinegar and sea salt; however, choose a flavor that best suits your individual taste.
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  How to store it? These will store in the fridge, covered, for 2 – 3 days. To reheat, bring them up to room temperature, and then bake in a preheated 370f/185c oven, for about 8 – 10 minutes, or until heated through and the breading is crispy. They can also be frozen, and if stored in a sealed bag will last 3 – 4 months. If you vacuum seal, they will last up to a year. The same applies to reheating… room temperature, 370f/185c, 8 – 10 minutes.
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  Substitutions If you want this to be gluten free, then substitute the all-purpose flour with sticky rice flour (also call glutenous rice flour). There is no gluten in glutenous rice flour.
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  Additional Items I like to add a bit of Frank’s hot sauce to the whipped eggs for a little spicy flavor. In addition, I add a few spices to the flour for the breading. Things like, cumin, cayenne, paprika, whatever flavor combinations you enjoy.
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  Gather your ingredients (mise en place).
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  Sprinkle the tenders with a light dusting of salt & pepper and let rest.
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  Throw the chips into a food processor, or mini prep, and give a few spins until coarsely ground.
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  In this batch, I ground the chips up too finely. You want a few chunks in there, and not uniformly ground.
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  Place a rack in the middle position and preheat the oven to 380f/195c.
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  In three containers add the flour, beaten eggs, and chips.
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  Dip one of the tenders into the flour and coat.
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  Shake off the excess and dip it into the eggs.
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  Shake off the excess and coat with the chips. Press it in and get as much coverage as you can.
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  Unless you want really gunky fingers, use a pair of tongs to do the work. It is a good thing.
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  Add to a wire rack on a rimmed baking sheet and repeat the process for the other tenders.
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  Place into the preheated oven and bake until fully cooked and the crust is beginning to turn golden, and brown in spots, about 16 – 20 minutes.
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  PLATE/PRESENT
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  Serve while nice and hot with your favorite dipping sauce. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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