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Recipe

Chicken Tenders

I am so happy to have finally developed this recipe! It is so easy to have a sitter fix dinner now – and everyone eats with no complaints – except when the tenders are gone!

Tools

Ingredients

  • Food processor, blender or Magic Bullet
  • large baking sheet
  • parchment paper

Ingredients

Ingredients

  • 11 ounces Lay’s® potato chips (2-1/2 cups once ground)
  • 1 cup pure olive oil, or melted coconut oil, or palm oil
  • 1-1/2 tablespoons 100% pure organic lemon juice (optional)
  • 1-1/2 tablespoons garlic powder, or garlic granules (optional)
  • 4 boneless, skinless split chicken breasts

Method

  1. In food processor or blender, grind potato chips as finely as possible; pour into shallow bowl.
  2. In a large mixing bowl, whip together pure olive oil, lemon juice, and garlic powder.
  3. Wash split chicken breasts; pat dry; butterfly breasts (yielding 8 breast sections), slice each breast section into 5 even pieces (yielding 40 tenders); place large mixing bowl with oil mixture.
  4. Stir to coat each tender with oil mixture; shake off excess oil; lay tender in ground potato chips, press down to adhere chips, flip over, press to adhere chips to other side; place coated tender on parchment-lined baking sheet in a single layer.

Bake as many tenders as you would like to eat right away; freeze remaining tenders. Servings: 40 tenders. Preheat: 425°F. Prep Time: 20 minutes. Cooking Time: 24 minutes.

To bake fresh tenders:

Method

  1. Place baking rack in first position; preheat oven to 425°F.
  2. Place desired number of tenders on parchment-lined baking sheet; bake 12 minutes.
  3. Remove sheet from oven, flip tenders over, return sheet to oven; bake 12 minutes.
  4. Remove from oven, cool on sheet.

Serve alongside dips and condiments of choice.

To deep-fry fresh or frozen tenders:

Method

  1. Scoop 4 cups lard into heavy-bottom pot; heat to a constant 365°F.
  2. Gently place tenders in heated lard (do not crowd); fry 5 minutes.
  3. Flip each tender over, fry 5 minutes; tenders should be nicely crisped, browned, and cooked through.

Remove to paper towels to drain (pat with paper towel if desired); allow to cool slightly; serve alongside dips and condiments.

To freeze tenders:

Method

  1. Place raw, coated tenders in a single layer on parchment-lined baking sheet (to create a second layer, place on parchment paper and fill with coated tenders; continue until all tenders are made).
  2. Wrap sheet tightly in plastic; freeze until solid (about 3 hours).

Remove tenders to large plastic freezer bag, or wrap tightly in plastic; return to freezer up to 2 months.

Variation

Follow directions for fresh tenders, increasing oven temperature to 450°F.

For cheesy tenders: add 1 cup vegan Parmesan of choice, or 1/2 cup nutritional yeast flakes, to coating mix during step 1.

To use GF bread as coating: omit potato chips; in food processor or blender, grind 3/4-loaf into fine crumbs; if desired, add 2 tablespoons Italian seasoning, or taco seasoning.

For a lighter, crispy coating: use 1-1/4 cups potato chips and 1-1/4 cup GF bread of choice; finely grind.