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Crispy Barbecue Chicken Tenders

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.
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. —Andreann Geise, Myrtle Beach, South Carolina

Ingredients

  • 1 cup sour cream
  • 1/4 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

Directions

  • 1. 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.
  • 2. In a deep skillet, heat 1/4 in. oil to 375°. Fry chicken, a few strips at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with sauce.

Nutrition Facts

3 ounces cooked chicken with 2 tablespoons sauce: 411 calories, 27g fat (6g saturated fat), 109mg cholesterol, 492mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 31g protein.

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