Monday, March 4, 2019

Potato Chip Chicken Tenders

I watched this episode of The Kitchen on the Food Channel with great delight as I could see so many variations using this recipe.  Links are listed at the end of the recipe.

The crispiness of the finished chicken was especially of interest to me.  Can't wait to try them!


1 quart (4 cups) vegetable oil, for frying

1 pound chicken tenders

Kosher salt and freshly cracked black pepper

1 cup potato flakes

1 cup wavy potato chips, crushed

1 cup all-purpose flour

4 large eggs, beaten


Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F.

Season the chicken with salt and pepper. 

Mix the potato flakes and crushed chips together in a shallow dish. 

In a second shallow dish, mix the flour and some salt and pepper. 

Add the eggs to a third shallow dish. 

Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated.

Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.


Show: The Kitchen
Episode: Cook Smart

Wednesday, June 27, 2018

My absence and where I've been!

No, I have not been on an extended holiday in paradise, but I wish I have been!

Last September, Hurricane Irma dropped a huge tree on our house . . . we still have not returned home as it is still not habitable.

We are still staying at my mom's house and should be going back home in another month of two.

In the meantime, I am going to make an attempt to get back to blogging to take my mind off of everything that has been going on.  During my absence, I have continued to post promising recipes on my Facebook Fan Page for this blog . . .  ~ check it out!

Looking forward to "normal" . . .

Sunday, August 13, 2017

Coconut Shrimp copycat inspired by Red Lobster

Quick Coconut Shrimp Recipe photo by Taste of Home

One of my favorite meals ever!  

This copycat recipe was inspired by Red Lobster's Parrot Isle Coconut Shrimp.

Can't wait to try out these shrimp as well as the Pina Colada Sauce!


1 pound uncooked jumbo shrimp (about 12), peeled and deveined
1/4 cup all-purpose flour
2 egg whites, lightly beaten
1-1/3 cups sweetened shredded coconut
Oil for deep-fat frying
1 jar (12 ounces) pineapple preserves
1 tablespoon frozen nonalcoholic pina colada mix, thawed


Starting with the tail, make a slit down the inner curve of each shrimp; press lightly to flatten. 

In three separate shallow bowls, place the flour, egg whites and coconut. 

Coat the shrimp with flour; dip into egg whites, then coat with the coconut.

In an electric skillet or deep-fat fryer, heat oil to 375°. 

Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. 

Drain on paper towels.

Pina Colada Sauce

In a small bowl, combine preserves and pina colada mix. 

Serve with shrimp. Yield: 4 servings.

Originally published as Coconut Fried Shrimp in Simple & Delicious November/December 2006, p46, Taste of Home

Inspired by: Parrot Isle Jumbo Coconut Shrimp from Red Lobster

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I've been sharing lots of recipes on Gina's Italian Kitchen Facebook Fan Page . . . check it out!

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