1 package chicken tenderloins
2 cups crushed potato chips (about 2 snack bags’ worth)
1/3 cup all-purpose flour
1/2 cup vegetable or canola oil, plus more as needed.
Salt & pepper
Remove chicken from refrigerator about 30 minutes before cooking. To crush the potato chips, add them to a sealable bag, make sure the air is out, then crush them with either a rolling pin or meat tenderizer until they’re the texture of panko breadcrumbs.
Add eggs to a bowl, and beat with a fork. Add flour to a separate bowl, and season generously with salt and pepper. Then, add chips to a third bowl. Add oil to a large pan and heat on low about 5 minutes to heat the oil. Dip the chicken tenderloins in the flour, then the eggs, then the potato chips.
Add the chicken tenders to the oil. (The oil should bubble when the chicken enters the pan; if this doesn’t happen, turn the heat up slightly and wait another minute for the oil to get hot.) Cook chicken 3-4 minutes per side, or until the potato chip crust is golden brown and chicken is 165 Fahrenheit internally.
Let chicken rest 2 minutes (preferably on a wire rack, to prevent the crust from getting soggy) before serving.