Instructions
Ready to make chicken tenders and chips? Let‘s dive in! Get your ingredients prepped and let‘s get cooking!
Preheat oven to 200C. chop potatoes into finger-sized chips, leaving the skin on. Put to one side. Mix the egg, mustard and minced garlic in a bowl. In another bowl, mix the bread crumbs, basil, paprika, salt and pepper. Pat your chicken tenders with some paper towels. Drying the tenders will help the breading stick, so make sure you get the tenders as dry as you can. Next, dip a chicken tender fully in the egg mixture, shake off excess and coat in the bread crumbs. While the tender is in the bread crumbs, gently press the crumbs into the chicken. This will again help the breading stick and ensure it’s even over the whole tender. Transfer the tender to a baking sheet and repeat with the other pieces of chicken. After all of the chicken tenders have been breaded, bake them in your preheated oven for 10-15 minutes, or until the chicken is no longer pink. In a large pan on a medium to high heat fill with oil to be 8cm deep, but do not fill past halfway of your pan. heat up to 140C (or until a raw chip floats if you have no thermometer). Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool. Heat oil up to 180C (or test with a blanched chip, until floating and golden). Cook chips in two portions. Fry the chips until golden, then remove to a bowl lined with kitchen paper. Shake and season with salt. Serve and Enjoy.
