These crunch-coated chicken tenders are a little sweet, a little tangy and a whole lot of fun. In half an hour, your family's new favorite dish is ready to eat. When I have extra time, I roast garlic and add it to the sauce. —Andreann Geise, Myrtle Beach, South Carolina
Crispy Barbecue Chicken Tenders
Crispy Barbecue Chicken Tenders
Prep Time
20 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 1 cup sour cream
- 1/4 cup minced fresh chives
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- CHICKEN:
- 1/4 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1 teaspoon ground mustard
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 large eggs, lightly beaten
- 2 cups coarsely crushed barbecue potato chips
- 1-1/2 pounds chicken tenderloins
- Oil for frying
Directions
- In a small bowl, mix sour cream, chives, garlic and salt. In a shallow bowl, mix flour, brown sugar and seasonings. Place eggs and potato chips in separate shallow bowls. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in eggs, then in potato chips, patting to help coating adhere.
- In a deep skillet, heat 1/4 in. oil to 375°. Fry chicken, a few strips at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts
3 ounces cooked chicken with 2 tablespoons sauce: 411 calories, 27g fat (6g saturated fat), 109mg cholesterol, 492mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 31g protein.
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