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
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.
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