Lay'S Crispy Chicken Tenders

• 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)

1. Grind or crush lays in a ziploc bag with a mallet or rolling pin, pour into a bowl with the breadcrumbs, set aside.
2. Beat the egg with milk in a bowl, and set aside.
3. 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).
4. Dip the chicken pieces into the seasoned flour. Move around to coat well, shake off the excess flour.
5. Dip into the egg/milk wash, coating well.
6. Dip into the lays mixture, coating well.
7. Set aside on plate to rest while heating oil.
8. Heat oil in a large, heavy skillet to 325 degrees.
9. Drop coated chicken tenders into hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
10. Drain on wire mesh rack suspended over a cookie sheet.

potato chips, breadcrumbs, egg, coconut milk, flour, onion powder, garlic, salt, black pepper, turmeric, chicken breasts, olive oil

Taken from www.food.com/recipe/lays-crispy-chicken-tenders-412706 (may not work)