Potato Crunchy Tenders Recipes
POTATO CRUNCHY TENDERS
I was trying to come up with something different than pizza on football practice nights, so i came up with this quick meal.
Provided by beccalynn
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 34.8 g, Cholesterol 139.2 mg, Fat 25.7 g, Fiber 1.9 g, Protein 44.5 g, SaturatedFat 4.9 g, Sodium 944.6 mg, Sugar 2.9 g
CRISPIEST EVER POTATOES
Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
- Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
- Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.
POTATO CRUNCHY TENDERS
I was trying to come up with something different than pizza on football practice nights, so i came up with this quick meal.
Provided by beccalynn
Categories Fried Chicken
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 34.8 g, Cholesterol 139.2 mg, Fat 25.7 g, Fiber 1.9 g, Protein 44.5 g, SaturatedFat 4.9 g, Sodium 944.6 mg, Sugar 2.9 g
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