Potato Chip Crusted Chicken Tenders with Special Sauce

Hello my friends!!! How amazing it feels to be able to say and write those three simple words!!! It’s been a long “unwritten” spell here on Unwritten Recipes and I’m so sorry for that. I wish I could say that I’ve been absent from these pages cause we’ve been traveling around the world or that I’ve been too busy to post because one of my shows had taken off but the unfortunate and scary truth is that I’ve been sick…very…with breast cancer. Yeah, it stinks, I know. Surgeries, radiation and chemo have until very recently left me flat on my back (literally) and unable to cook anything, let alone photograph and write about it. But finally, finally I AM BACK, a little worse for the wear, but excited about food and to once again be able to share with you some delicious creations.

First up is this simple but truly yummy Potato Chip Crusted Chicken with Special Sauce. If you’re looking for an easy way to liven up boneless chicken breasts (and really, who isn’t?) you’re gonna love this easy and ever-so-crunchy approach!

Who among us does not love, love, love potato chips?!! They’re absolutely addictive, right? I’ve always been a huge fan, particularly of the kettle version, but I’ve never eaten more of them than I have in the last six months. As in bags and bags. For some reason during my treatment, even when the thought of eating has generally disgusted me, salty, slightly greasy potato chips always seemed appealing. Go figure!

Here they get ground up to make the irresistible coating for chicken tenders. And the process is super quick—just a short whizz in the food processor and you’re good to go. Or you can place the chips in an airtight bag, seal and crush with a hammer or rolling pin—great for getting out any aggression!!

Then it’s just a matter of dredging the tenders in flour and dipping them in beaten eggs before coating them generously in the crushed chips.

Now, while the tenders are baking, you can mix up the special sauce which is nothing more than mayo, ketchup, horseradish and a few spices but adds so much tangy dipping deliciousness that it is just a must-have with these tenders every time I make them. FYI, this sauce is also amazing on sandwiches or as dip for raw veggies!

The chicken bakes up so crispy-crunchy and tender and the special sauce provides such a great flavor and textural contrast. Add a side salad and you’ve got yourself the perfect weeknight summery meal. Easy-peasy and done! YUM!!! Make them once and I guarantee they’ll become a huge family favorite.

Boy is it good to be back! Thanks so much for sticking with me! Gosh, I’ve missed you guys!!!!

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Potato Chip Crusted Chicken Tenders with Special Sauce

Makes 5-6 servings

Prep Time: 20 minutes; Bake Time: 20-25 minutes

Ingredients

For the chicken

• Non-stick baking spray (the olive oil version or whatever you like)

• 1 ½-2 pounds skinless boneless chicken breasts cut into strips to make tenders (or of course you could buy pre-cut chicken tenders)

• Kosher salt

• Black pepper

• Garlic powder

• Generous 12 ounces potato chips (that’s about 1 1/2 bags and I always use the cape cod kettle version but feel free to use any brand or flavor you like—just make sure you have enough cause you don’t want to be short on the coating

• All-purpose, unbleached flour

• 2 large eggs

For the special sauce

• Generous ½ cup of mayonnaise

• 3 teaspoons ketchup (you can use more if you like a sweeter sauce)

• 1 ½-2 tablespoons prepared horseradish (the kind you find in the refrigerated section of the supermarket)

• ⅛ teaspoon garlic powder

• A generous pinch of paprika, kosher salt and black pepper

The Recipe

1. To make the chicken: Preheat your oven to 425 F with the oven rack in the center. Place a large wire rack inside of a large rimmed baking sheet and spray the rack generously with the nonstick cooking spray. Don’t skip this step or all the lovely coating on the bottom of the tenders will stick to the rack😂😂

2. Place the chips in the food processor and grind till they become like crumbs with some bigger pieces still visible (I usually do this in batches) and transfer to a plate or shallow bowl and set aside.

3. Place about ½ cup of flour on a plate or shallow bowl and set aside.

4. Beat the eggs in a shallow bowl and set aside.

5. Season the chicken with a little salt, pepper and garlic powder. Now, one at a time, dredge the chicken pieces into the flour, shaking off any excess, then into the beaten eggs making sure the chicken is well coated and finally into the crushed potato chips, pressing down so that both sides are well coated.

6. Place each piece on the prepared baking sheet. When all the pieces have been transferred, spray the tops with a little more of the nonstick cooking spray. This helps to make the chicken even more golden brown and crunchy.

7. Bake the chicken for 20-25 minutes until the pieces are entirely cooked through and golden brown on the outside. Immediately transfer them to a plate using tongs, otherwise they may stick to the rack. You can now serve these right away or make several hours ahead and reheat in a 350 F oven for 10 minutes to crisp up.

8. To make the sauce: while the chicken is cooking or even days before, place the mayo, ketchup, horseradish and spices in a medium bowl and mix together well. Taste, adjust any seasonings if necessary and store in an airtight container in the fridge for up to one week.

Enjoy!