Description
Enjoy these crispy chicken tenders served with creamy mashed potatoes and topped with gravy and cheese.
Ingredients
Scale
- 1 1/2 pounds chicken tenderloins or chicken breasts (Sliced into chunks.)
- 1/2 cup buttermilk
- 1 egg
- 1 cup all-purpose flour
- 1 cooking oil spray (olive oil recommended)
- 1–2 cups cooked corn kernels
- 1–2 cups grated cheddar cheese
- 1 1/2 tablespoons paprika
- 2 teaspoons garlic salt
- 1/2 teaspoon salt (to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon pepper
- 1 teaspoon ground mustard
- 1 teaspoon ground ginger
- 1 teaspoon white pepper
- 2 pounds Yukon gold or russet potatoes (peeled or skin on)
- 3 cups water or broth
- 2 tablespoons unsalted butter
- 1/4 cup plain Greek yogurt or sour cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1–2 cups beef broth
Instructions
- Combine the flour and all of the spices in a bowl large enough to dredge the chicken tenders.
- In a separate bowl, whisk together the buttermilk and egg.
- Dredge the chicken in the flour mixture, then the buttermilk and egg mixture, and again in the flour mixture.
- Spray the air fryer basket with cooking oil. Add the breaded tenders to the basket and spritz with cooking oil spray.
- Air fry for 8 minutes at 400 degrees.
- Open the air fryer and flip the tenders. Air fry for an additional 4-8 minutes at 400 degrees or until the chicken is crisp.
- Ensure the chicken reaches an internal temperature of 165 degrees.
- Preheat oven to 425 degrees. Place an oven-safe baking rack on a baking sheet and lightly spray with non-stick spray. Place the breaded tenders on the rack or sheet pan and spritz with cooking oil spray.
- Bake for 10 minutes.
- Flip each chicken tender and bake for another 10 minutes or until cooked through.
- Add the potatoes to a pot along with cold water or broth, enough to cover them by 1 inch.
- Bring the water to boil, then reduce to medium-high and cook the potatoes for 10-15 minutes until tender.
- Drain excess liquid and place in Instant Pot with enough broth to cover.
- Cook on Manual High Pressure for 10 minutes, then quick release the steam.
- Drain and mash the potatoes. Add in the buttermilk, Greek yogurt, butter, and spices, stirring until creamy.
- In a saucepan on medium heat, melt butter and gradually add in flour to create a roux. Add 1 cup of broth and spices, stirring until desired gravy consistency.
- Assemble bowls with mashed potatoes, gravy, chicken, corn, and shredded cheese.
Notes
- You can leave the skin on the potatoes for extra texture.
- Use beef broth for a richer gravy flavor.
- Keep a moist towel nearby while breading the chicken to manage stickiness.
- Ensure all chicken is evenly cooked and reach a safe temperature of 165 degrees.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Air Fryer, Oven, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 2g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 200mg