I make these Crispy Chicken Tenders with Mashed Potatoes when I’m craving pure comfort food. The contrast between crunchy, golden chicken and soft, creamy potatoes always hits the spot, and it feels like a classic meal that never goes out of style.
Why You’ll Love This Recipe
I love this recipe because it’s familiar, satisfying, and perfect for both adults and kids. I like how the chicken stays juicy inside while developing a crisp coating on the outside. I also enjoy how the mashed potatoes balance everything with their rich, buttery texture.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
chicken tenders
all-purpose flour
eggs
breadcrumbs or panko
salt
black pepper
paprika
garlic powder
oil for frying or baking
potatoes
butter
milk or cream
salt
black pepper
Directions
I start by peeling and cutting the potatoes into chunks, then boiling them in salted water until fork-tender. While they cook, I season the chicken tenders with salt, pepper, paprika, and garlic powder. I set up a breading station with flour, beaten eggs, and breadcrumbs.
I dredge each chicken tender in flour, dip it into the eggs, then coat it well with breadcrumbs. I cook the chicken by frying or baking until it’s golden brown and cooked through.
Once the potatoes are done, I drain them and mash them with butter and milk until smooth and creamy. I season them with salt and pepper and adjust the texture to my liking.
Servings and timing
This recipe serves about 4 people. I usually spend around 20 minutes prepping and about 30 minutes cooking. I like that everything comes together in under an hour for a complete meal.
Variations
I sometimes add grated parmesan to the breadcrumbs for extra flavor. When I want a healthier option, I bake the chicken instead of frying it. I’ve also added roasted garlic or sour cream to the mashed potatoes for a richer taste.
storage/reheating
I store leftovers in separate airtight containers in the refrigerator for up to 3 days. When reheating, I warm the chicken in the oven or air fryer to keep it crispy and heat the mashed potatoes gently on the stove or in the microwave with a splash of milk.
FAQs
Can I bake the chicken tenders instead of frying?
I bake them regularly, and they still turn out crispy when cooked at a high temperature.
How do I keep the breading from falling off?
I make sure the chicken is dry before breading and press the crumbs firmly onto each piece.
Can I use chicken breasts instead of tenders?
I slice chicken breasts into strips, and they work just as well.
What potatoes are best for mashed potatoes?
I usually use russet or Yukon gold potatoes because they mash smoothly.
Can I make this meal ahead of time?
I prepare the components ahead and reheat them just before serving for the best texture.
Conclusion
I keep coming back to Crispy Chicken Tenders with Mashed Potatoes because it’s comforting, dependable, and always satisfying. I like how this meal brings together simple ingredients into a hearty dish that feels like home every time I make it.
