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Potato-Crusted Chicken Tenders: Gluten Free, Dairy Free, Egg Free

9:43 PM

Happy Sunday, lovely friends! So, not to have a total pop culture moment but. . . is anyone watching the Grammys? We don't always tune into this award show stuff; do they always dig deep into the archives of fell-off-the-earth stars to find announcers? I mean, Johnny Depp; where has that guy been? It's nice to see that, as his clothes suggest, he still honestly believes that he is indeed a pirate. I love it. So far the whole thing has been kind of awkward, kind of funny, kind of pretentious, and generally decent; plus, FUN made it rain on the stage, which was somehow awesome and ridiculous at the same time. 

Okay, pop culture moment over; now, onto the delicious stuff. We don't have kids, obviously—you'd know if we did!—but every so often we like to rediscover kid-friendly classics. Last Sunday we told you about this really great, child-approved mac 'n cheese; today, we're passing along a wonderful recipe that combines juicy fried chicken with the awesome flavor of tater tots. No joke: tater tot chicken strips. Can adult-gone-childhood get any better than that?

Prep Time: 15 minutes
Cook Time: 20 minutes
yields 15–20 pieces


3 chicken breasts, cut into 1 inch strips (or you can buy chicken tenders)
1 1/2 cup instant mashed potatoes
3/4 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. mustard powder
3 tbsp. egg-free mayonnaise (we used Earth Balance Mindless Mayo)
2 tbsp. milk substitute (we used unsweetened coconut)
oil for frying (we used canola)

1. Prep Your Ingredients
Mix your instant mashed potato flakes, garlic powder, salt, oregano, and mustard powder. In a separate bowl, mix your egg-free mayonnaise and your milk.

2. Coat Your Chicken
Set up your system: put your raw chicken, your bowl of wet ingredients, your bowl of dry ingredients, and a cooking sheet or tray in a line. To make things easier, reserve your left hand for the "wet stuff" and your right hand for the "dry stuff." Pick up a chicken strip with your left hand and coat it in the wet mixture, then use the same hand to drop it into the dry bowl. With your right hand, roll the strip in the potato mixture and transfer it to the cooking sheet. Coat all your chicken strips this way.

3. Fry Your Chicken
Before you begin, set up your drying rack: a wire rack with a paper towel on it will do nicely! Pour about 1/2 inch of canola oil in a skillet over medium-high heat. You'll know the oil is hot enough when, if you drop in a little bit of excess coating mixture, it bubbles and rises to the top. Drop in several of your chicken strips cook them for 5 or 6 minutes on each side, until they're a nice golden brown and the internal temperature surpasses 165˚F. Transfer each strip to your paper towel and wire rack to drain.

VoilĂ , you have delicious, juicy chicken covered in a tater-tot crust! Yum. We ate ours with a ketchup/sriracha mixture, braised cabbage and, to keep the potato theme, roasted yukon gold potatoes. Enjoy!

See you soon,
Becky + Tanya

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