Why recepie famous for?
These crunch-coated chicken tenders are a little sweet, a little tangy and a whole lot of fun. In half an hour, your family's new favorite dish is ready to eat. When I have extra time, I roast garlic and add it to the sauce.
Ingredients
1 cup (8 ounces) sour cream1/4 cup minced fresh chives
2 garlic cloves, minced
1/2 teaspoon salt
CHICKEN:
1/4 cup all-purpose flour
2 tablespoons light brown sugar
1 teaspoon ground mustard
3/4 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 large eggs, lightly beaten
2 cups coarsely crushed barbecue potato chips
1-1/2 pounds chicken tenderloins
Oil for frying
Instructions
In a small bowl, mix sour cream, chives, garlic and salt. In a shallow bowl, mix flour, brown sugar and seasonings. Place eggs and potato chips in separate shallow bowls. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in eggs, then in potato chips, patting to help coating adhere.In a deep skillet, heat 1/4 in. oil to 375°. Fry chicken, a few strips at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce.
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