Lay'S Crispy Chicken Tenders - cooking recipe

Ingredients

2 cups baked potato chips
1 (3 1/2 ounce) box panko breadcrumbs
1 egg
1 cup coconut milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon turmeric
2 lbs chicken breasts, cut in 1-oz . tenders
olive oil (for frying)

Preparation

Grind or crush lays in a ziploc bag with a mallet or rolling pin, pour into a bowl with the breadcrumbs, set aside.
Beat the egg with milk in a bowl, and set aside.
Stir together the flour, onion and garlic powder, turmeric, salt and black pepper in a bowl. Set this aside also. (You're setting up a dredging station with three different shallow bowls-glass pie dishes work best).
Dip the chicken pieces into the seasoned flour. Move around to coat well, shake off the excess flour.
Dip into the egg/milk wash, coating well.
Dip into the lays mixture, coating well.
Set aside on plate to rest while heating oil.
Heat oil in a large, heavy skillet to 325 degrees.
Drop coated chicken tenders into hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
Drain on wire mesh rack suspended over a cookie sheet.