Fancy words for Potato crusted italian chicken, these tenders are so juicy and full of flavor that I serve them with fettuccine alfredo to compliment the richness of the cheese!
Makes: 8 servings
1 pouch instant potato flakes, unprepared (I use Idahoan Butter and Garlic)
32 oz. thawed boneless skinless chicken tenderloins
1/2 cup zesty italian salad dressing (I prefer Kraft)
1/4 cup extra virgin olive oil
In large bowl, add raw chicken and italian dressing. Toss gently until coated and let sit for 10 minutes to overnight.
When ready to cook chicken, spread potato flakes over large plate. In large skillet, heat oil over medium heat until near smoking hot (smoking is too hot as olive oil burns at a much lower temperature than other oils, but adds a much more rich flavor to your chicken).
Gently toss chicken again to saturate in dressing before pressing into potato flakes, flipping and pressing again until flakes stick. Immediately lay in pan and repeat with chicken breasts. (If you have to do more than 1 batch of frying, DO NOT prebread your chicken breasts and let sit. It will create the breading to become soggy and ruin the crispness).
Fry, uncovered for about 4-5 minutes each side or until thermometer reads internal temperature of 165 degrees. Let rest for 5 minutes. Serve in equal sized portions with your favorite sides (ours of course, is pasta!)