This recipe features golden brown and crispy chicken tenders served alongside a generous portion of creamy mashed potatoes, often enhanced with butter, milk or cream, and seasonings. It’s a classic comfort food combination that’s both satisfying and delicious.
Ingredients:
For the Crispy Chicken Tenders:
- 1 pound boneless, skinless chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes)
- 1 egg
- Vegetable oil, for frying
For the Creamy Mashed Potatoes:
- 2 pounds potatoes (Russet or Yukon Gold), peeled and quartered
- 1/2 cup milk or cream (warmed)
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- Optional: 2 tablespoons chopped fresh chives or green onions, for garnish
Instructions:
For the Crispy Chicken Tenders:
- Prepare Chicken: Pat the chicken tenders dry with paper towels.
- Set Up Breading Stations: In one shallow dish, whisk together the flour, salt, pepper, paprika, garlic powder, and onion powder. In another shallow dish, whisk together the buttermilk (or milk mixture) and egg.
- Bread the Chicken: Dredge each chicken tender in the flour mixture, ensuring it’s fully coated. Dip it into the buttermilk mixture, allowing any excess to drip off. Then, dredge it again in the flour mixture, pressing lightly to help the coating adhere. Place the breaded tenders on a plate.
- Heat Oil: Pour about 1/2 inch of vegetable oil into a large skillet over medium-high heat. The oil is ready when a small crumb dropped in sizzles immediately.
- Fry Chicken: Carefully place the breaded chicken tenders in the hot oil, being careful not to overcrowd the skillet. Fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C).
- Drain: Remove the cooked chicken tenders with tongs and place them on a paper towel-lined plate to drain excess oil.
For the Creamy Mashed Potatoes:
- Boil Potatoes: Place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes.
- Drain Potatoes: Drain the potatoes well in a colander.
- Mash Potatoes: Return the drained potatoes to the pot. Mash them with a potato masher or a fork until smooth.
- Add Dairy: Gradually add the warmed milk or cream and butter to the mashed potatoes, mixing until creamy and smooth. Season with salt and pepper to taste.
- Garnish (Optional): Stir in or sprinkle chopped fresh chives or green onions over the mashed potatoes.
To Serve:
- Place a serving of creamy mashed potatoes in a bowl.
- Arrange the crispy chicken tenders alongside the mashed potatoes.
- Serve immediately and enjoy!
Tips and Notes:
- Crispier Chicken: For extra crispy chicken, you can double-dip the tenders in the buttermilk and flour mixtures.
- Seasoning Variations: Feel free to adjust the seasonings in the flour mixture for the chicken to your liking.
- Mashed Potato Texture: For smoother mashed potatoes, you can use a ricer instead of a masher.
- Dairy Alternatives: You can use dairy-free milk and butter alternatives for the mashed potatoes.
- Gravy: This dish is often served with gravy for an extra layer of flavor.
- Storage: Leftover chicken tenders and mashed potatoes can be stored separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the chicken in the oven or air fryer for best crispiness. Reheat the mashed potatoes in the microwave or on the stovetop with a little extra liquid if needed