Southern Fried Chicken Tenders & Mashed Potatoes
Shatter-crisp, not soft and floury.
$17.08 total
Ingredients & Cost Breakdown
| 1.5 lb chicken tenders | $12.10 |
| 1/2 cup buttermilk | $0.34 |
| 1 cup flour | $0.34 |
| Cornstarch | $0.17 |
| Spices | $0.23 |
| Oil for frying | $0.69 |
| 2 lb potatoes | $0.84 |
| Butter & milk, for mash | $0.57 |
| Buttered corn, side | $1.80 |
| Total | $17.08 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1.5 lb chicken tenders
- 1/2 cup buttermilk
- 1 cup flour
- Cornstarch
- Spices
- Oil for frying
- 2 lb potatoes
- Butter & milk, for mash
- Buttered corn, side
How to Make It
- Soak tenders in buttermilk 10 minutes if time allows.
- Mix flour, cornstarch, and spices; dredge tenders.
- Fry in oil 3–4 minutes per side until golden and cooked through.
- Boil potatoes, mash with butter and milk; serve alongside.
- Serve with buttered corn on the side.
No-Time-For-That Tip: Cornstarch mixed into the flour is what gives you shatter-crisp coating instead of soft and floury.
Swap It: No deep-frying appetite? Bake at 425°F on a wire rack for 20 minutes, flipping once.
🍽️ Pairs well with Shrimp & Grits
Gear for this recipe
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