GBD Chicken Fingers
GBD = Golden Brown Delicious
Very crispy, very juicy, super flavorful, and uses up one of the most annoying leftover ingredients!
Ingredients
Pack of chicken breast tenders (about 8-10 come in a pack usually, around 1 pound)
about 1/4 cup flour
2 eggs
Your favorite tortilla chips, ground into a coarse dust in the food processor or a zip-top bag and mallet. This is a GREAT way to use the sad last 10% of broken and stale chips that you inevitably throw away every few weeks. I like to use the hint of lime chips, any flavor is great.
About 1/2 cup vegetable oil
Instructions
Visit @chefmcshane on instagram and check out my Super Crispy Chicken Tenders story highlight to watch step by step videos for this recipe! Visit the Tips highlight to see how you can repurpose leftovers and throw-away ingredients to make delicious creations.
About 2 hours before you’re ready to cook, lay your tenders out on a plate or non-absorbent cutting board and salt them generously.
When you’re ready to cook, set up your dredging station, the flour in one bowl, the eggs, whisked, in one bowl, and then chip dust in a third bowl. Season the flour and egg mixture both lightly with salt.
Warm about 1/2 inch of vegetable oil in a pan (how much will depend on the size of your pan, about 1/4-1/2 cup) to medium heat.
One by one, coat your chicken tenders in the flour, then the egg wash, then the chip dust. Then place them one by one in the oil.
Let cook on the first side for about 3 minutes. After 3 minutes, peek under the tender and look for that golden brown crust. If you don’t have it and you’re not sizzling pretty consistently, bump up your heat a bit. If you are looking too dark, lower the heat a bit and flip.
Cook about 3 minutes on the other side and then remove from the pan and transfer to a paper towel lined plate to cool slightly.
