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!
Ingredients:
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
Directions:
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.
RECIPE COURTESY OF GEOFFREY ZAKARIAN
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