Crispy Chicken Tenders

Chicken tenders

Make the crispiest chicken tenders with this one secret ingredient: crushed potato chips.

To help the crushed chips make a crispy coating, use a basic 3-part dredging process: dipping the chicken in lightly seasoned flour, whisked eggs and, of course, crushed chips of your choice.

Pair the chicken with one of our two sauces; both can be made in less than 10 seconds – spicy ketchup (a simple spin on the classic) or BBQ ranch (the best of both worlds). These no-frill, two-ingredient sauces can be made with existing pantry staples!

Without further ado, grab your chips, sauces and get ready to take your chicken tendies to new heights!

Thank you, Kasim Hardaway, for the delicious dinner idea.

Ingredients

Steps

  • Oven directions

  • 1

    Preheat the oven to 425°F. Line a large, rimmed baking sheet with a wire baking rack and set aside.

  • 2

    Toss the chicken tenders in a large bowl with a generous pinch each of salt and pepper. Transfer to a plate.

  • 3

    Transfer the potato chips to a large zip-top bag. Use a rolling pin to crush the potato chips into a coating for the chicken strips.

  • 4

    In the same bowl you used to season the chicken tenders, whisk together the flour, garlic powder, onion powder, paprika, and a pinch each of salt and pepper. Set aside.

  • 5

    In a separate shallow bowl, whisk the eggs. Set aside.

  • 6

    Coat the chicken tenders in the flour mixture, shaking off any excess. Coat the tenders in the egg mixture, again shaking off any excess, then coat them entirely in the crushed potato chips. Press the chips firmly into the tenders to ensure they stick.

  • 7

    Place the chicken tenders on the prepared baking sheet and lightly spray with baking spray. Bake for 22-25 minutes at 425°F, or until the internal temperature of the chicken reads 165°F.

  • 8

    Serve with our BBQ Ranch, Spicy Ketchup or your favorite dipping sauce.

     

  • Air fryer directions

  • 1

    Toss the chicken tenders in a large bowl with a generous pinch each of salt and pepper. Transfer to a plate.

  • 2

    Transfer the potato chips to a large zip-top bag. Use a rolling pin to crush the potato chips into a coating for the chicken strips.

  • 3

    In the same bowl you used to season the chicken tenders, whisk together the flour, garlic powder, onion powder, paprika, and a pinch each of salt and pepper. Set aside.

  • 4

    In a separate shallow bowl, whisk the eggs. Set aside.

  • 5

    Coat the chicken tenders in the flour mixture, shaking off any excess. Coat the tenders in the egg mixture, again shaking off any excess, then coat them entirely in the crushed potato chips. Press the chips firmly into the tenders to ensure they stick.

  • 6

    Preheat the air fryer to 400°F. Line a large, rimmed baking sheet with parchment paper and set aside.

  • 7

    Place the chicken tenders on the prepared baking sheet and bake for 5-6 minutes per side at 400°F, or until the internal temperature of the chicken reads 165°F.

  • 8

    Serve with our BBQ Ranch, Spicy Ketchup or your favorite dipping sauce.

  • Sauces

  • 1

    BBQ Ranch: Combine ¼ cup of your favorite BBQ sauce and ¼ cup ranch in a small bowl. Stir until fully mixed together.

  • 2

    Spicy Ketchup: Combine ½ cup ketchup and 1 tablespoon hot sauce in a small bowl and stir until fully mixed together.