Potato Chip Crusted Chicken Tenders

Potato Chip Crusted Chicken Tenders. Who knew crushed chips make a delicious breading option?! Chicken tenders are coated in ground potato chips and baked for the ultimate crispy chicken tender! 

Potato Chip Crusted Chicken Tenders and Spicy Ranch Dip

Can we pretend for a second that potato chips don’t have calories?

Let’s pretend they aren’t deep fried, that they’re loaded with vitamins and nutrients and that we can eat an entire bag and still be a size 8 errr I mean 6. yeah. It’ll make us all feel better if we do.

So today I’m obviously sharing with you a fool-proof chicken tender recipe… two ways. Or should I say two kinds? Homemade chicken tenders that are coated with crispy-crunchy kettle cooked potato chips are perfection all on their own… but I decided to get a little creative, and make you TWO kinds of chicken tenders. For the kiddos I took original kettle chips and seasoned them with garlic and onion powder and paprika, yum! For the adults… jalapeno kettle chips seasoned with some black pepper bay-bee! These really should be illegal they’re so good.

the stuff

Chicken tenders usually are pretty cheap and a single package goes along way. I bought 2 packages totally 3 pounds of chicken tenders to make a TON so I could freeze them for the future when I’m at work and Pat wants to make an easy lunch or dinner for him and the girls. So this means if you’re making this for a crowd… you’re golden.

I’m also sharing a recipe for a spicy ranch. Long story short, in the hospital cafeteria they make these pretty good chicken wraps. My friends and I love them because you can customize them however you want. I always get mine with a squirt of ranch and a squirt of buffalo sauce. It’s crazy simple and extremely delicious… and the inspiration for this dipping sauce.

Let’s do this.


First, start my measuring and adding 3/4 cup of ranch into a small bowl. I highly recommend using this ranch recipe!

Frank's Red Hot

Next, pour in a heaping quarter cup of Frank’s Red Hot. Feel free to add more if you want more heat.

stirrrr it up

Then give it a stir. Cover and refrigerate it until your tenders are ready for dunking.

two eggs and buttermilk

Next, in a large bowl, crack two eggs and pour in a cup of buttermilk.


Then whisk the eggs and buttermilk together. Don’t be weirded out if it starts to thicken a bit.

add tenders

Next, drop in the chicken tenders…

toss to coat

And then toss them to coat and set those off to the side while you make the potato chip coating.

original chip crumbs

For the plain chips: Throw about 6 ounces of plain chips into the bowl of your food processor. Then secure the lid, turn it on and let the blade do all the work until fine crumbs form.

Lastly, season the chip crumbs with a quarter teaspoon of onion powder, garlic powder and paprika. Stir all of those together.

jalapeno chip crumbs

For the jalapeño crumbs:; start by placing 6 ounces of jalapeño kettle chips into the bowl of your food processor. There’s no need to wash it out from the first batch. Secure the lid and pulse until small crumbs form. Pour into another shallow dish and season with a quarter teaspoon of black pepper and stir.

breading station

Next, clear a spot and set up your breading (chipping?) station. It should go from left to right: chicken tenders, seasoned chip crumbs, and baking sheet.

You don’t need a baking rack to make these. You could simply line a rimmed baking sheet with parchment or a silpat.


Next, grab a buttermilk-soaked tender and let the excess drip back into the bowl.


Then press the tender into the chip crumbs, turn and coat all sides making sure you’re pressing the chip crumbs INTO the tender.



repeat with the jalapeno crumbs

Same thing goes for the jalapeno chip crumbs.

ready to bake

Arrange the coated tenders on a sheet pan or a wire rack set into a sheet pan, whichever you have. Bake the tenders in a preheated 400° oven for 20-25 minutes or until fully cooked and crispy!


Finally, let them cool a tad before handling.

Potato Chip Crusted Chicken Tenders and Spicy Ranch Dip

Serve the tenders saddled right up with that spicy ranch.

Potato Chip Crusted Chicken Tenders with Spicy Ranch Dip 2

Just look at that crust! Man, writing this post and staring at those tenders are making me hungry again.


The Potato Chip Crusted Chicken Tenders are crispy on the outside, tender and muh-muh moist and juicy on the inside. Real chicken tenders that weren’t previously frozen… fresh from the oven, there’s nothing like it.

Chicken Wraps

The girls ate them like above. Pat and I made wraps by slicing the Potato Chip Crusted Chicken Tenders into strips, piling them onto a warm tortilla with fresh lettuce and cheddar cheese and drizzled them with the spicy ranch. So. Darn. Good.

Enjoy! And if you give this Potato Chip Crusted Chicken Tenders recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Potato Chip Crusted Chicken Tenders l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Yield: 2 dozen

Potato Chip Crusted Chicken Tenders

Potato Chip Crusted Chicken Tenders
Potato Chip Crusted Chicken Tenders. Who knew crushed chips make a delicious breading option?! Chicken tenders are coated in ground potato chips and baked for the ultimate crispy chicken tender!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 3 pounds chicken tenders
  • 2 whole eggs
  • 1 cup buttermilk
  • 6 ounces original kettle-cooked potato chips
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 6 ounces jalapeño kettle-cooked potato chips
  • 1/4 teaspoon fresh ground black pepper


  • 3/4 cup buttermilk ranch dressing
  • 1/4 cup Frank's Red Hot


  1. Preheat your oven to 400°.
  2. In a large bowl whisk together the eggs and buttermilk. Add in the chicken tenders, toss and set off to the side.
  3. In the bowl of your food processor; add 6 ounces of original kettle-cooked potato chips. Blend until fine crumbs form. Pour the chip crumbs into a shallow bowl and season with the paprika, garlic and onion powder.
  4. Repeat the same with the jalapeno kettle chips. Pour the crumbs into another shallow bowl and season with a quarter teaspoon of black pepper.
  5. Set up your breading station starting from left to right: chicken tenders then chip crumbs then a rimmed baking sheet with either a baking rack set inside or lined with parchment paper.
  6. One at a time, remove a chicken tender letting the excess buttermilk/egg mixture drip back into the bowl. Dredge the tender into the original chip crumbs and then placing them on the prepared pan. Repeat with half of the tenders.
  7. Follow the same instructions as above, but this time dip the remaining chicken tenders into the jalapeno chip crumbs.
  8. Bake for 20-25 minutes in your preheated oven, rotating the pan halfway through baking. Let cool before serving alongside a small bowl of the spicy ranch dipping sauce.
  9. Or slice the tenders into strips and place them in a soft 10 inch tortilla, topped with shredded lettuce, cheddar cheese and a drizzle of the spicy ranch sauce.


  1. In a small bowl combine the ranch and the Frank's. Stir, cover and refrigerated until the chicken tenders are done.



  1. I take the remaining cooked chicken tenders, place them in an even layer on a sheet pan and pop them into the freezer for 30 minutes. Then I remove, place them in a freezer safe bag {or container} and that's it! To reheat simply bake on a rimmed sheet pan at 400 degrees for 15-20 minutes or until hot!

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46 Responses to “Potato Chip Crusted Chicken Tenders”

  1. #
    Aria — April 24, 2013 at 7:37 am

    These look so crispy Laurie!

  2. #
    Mandie @ Oh So Decadent — April 24, 2013 at 7:41 am

    You are actually killing me! Not only do I completely agree that potato chips should not have calories (I can slam an entire bag of sour cream and onion in one sitting), but you decided to coat amazing chicken tenders with them! Genius! I always eat chips with chicken tenders and this seems like the perfect way to combine the two. I’m thinking I might even try sour cream and onion chicken tenders in the future. Those could be dangerous.

  3. #
    Tieghan Gerard — April 24, 2013 at 8:44 am

    OMG I can not believe you just posted this recipe! My family has been making potato chip chicken since my dad was a little kid!! Of course , the recipe (if you can even call it that) we use is way worse for you and yours are jazzed up and looking crazy good. I have to try your version! Loving the dipping sauce!

  4. #
    Cassie | Bake Your Day — April 24, 2013 at 8:57 am

    Totally pretending these are deep fried! I love the dipping sauce…total winner!

  5. #
    Jenny @ BAKE — April 24, 2013 at 9:15 am

    This looks so good! I love the idea of crisps for a crust

    • simplyscratch replied: — April 24th, 2013 @ 9:35 am

      Thanks Jenny! 🙂

  6. #
    Rachel @ Baked by Rachel — April 24, 2013 at 9:15 am

    Why haven’t I ever thought of that?! The corn chip chicken tenders bug me for some reason but chips?! Love it.

  7. #
    Rachel @ Baked by Rachel — April 24, 2013 at 9:16 am

    And by corn chip I totally mean like cereal crusted chicken because that just seems weird… total clarification needed 😉

    • simplyscratch replied: — April 24th, 2013 @ 9:35 am

      Haaa! Totally know what you mean!

  8. #
    Carrie @ Bakeaholic Mama — April 24, 2013 at 10:12 am

    Really wishing I thought to do this before.. what a great idea!

  9. #
    Meagan @ A Zesty Bite — April 24, 2013 at 10:30 am

    Oh my gosh I love love love potato chip crusted chicken! This looks great!

  10. #
    Heather (Heather's Dish) — April 24, 2013 at 10:34 am

    WHOA MAMA – I can just taste these now!

  11. #
    Shelly — April 24, 2013 at 10:47 am

    Yum! I love that you used jalapeno potato chips!

  12. #
    Julia {The Roasted Root} — April 24, 2013 at 10:48 am

    I like to pretend that anything that could be considered a snack (i.e. tater chips) don’t have calories 😉 Love the idea of potato chip crusted chicken – I bet these tenders turned out magnificently!

  13. #
    Kathy — April 24, 2013 at 12:02 pm

    Looks wonderful! My kids would love these!

  14. #
    Georgia @ The Comfort of Cooking — April 24, 2013 at 12:19 pm

    These look SO amazingly good, Laurie! Great photos, too! I love the spicy Ranch recipe you included as well. All around awesome!

  15. #
    steph@stephsbitebybite — April 24, 2013 at 12:24 pm

    Oh my heavens. I need these in my life ASAP!

  16. #
    Anne @The Cooking Campaign — April 24, 2013 at 12:26 pm

    I will absolutely pretend with you because these look amazing!

  17. #
    Lindsay R — April 24, 2013 at 1:29 pm

    What a great idea–these look delish!! Are you fully cooking the ones that you are freezing or do you freeze them raw and bake from that state?

  18. #
    Sally @ Sallys Baking Addiction — April 24, 2013 at 1:53 pm

    Oh Laurie! I just died and went to heaven. Each recipe on simply scratch gets better than the last! Didn’t know that was possible. 🙂 LOVE chicken tenders! And chips. 😉

  19. #
    Kim @ Soliloquy Of Food & Such — April 24, 2013 at 2:03 pm

    Yes, in a perfect world, potato chips would be calorie free…..and I wouldn’t have the mustache of a 13 year old, prepubescent boy…TMI?

  20. #
    Aly Mashrah — April 24, 2013 at 3:48 pm

    I’m going making this. RIGHT NOW. Looks so good!

  21. #
    Julie @ Table for Two — April 24, 2013 at 7:30 pm

    I love that you used 2 different flavors of chips in this!!

  22. #
    Jen — April 24, 2013 at 9:44 pm

    Jeepers these look awesome!!

  23. #
    Natalie J Vandenberghe — April 25, 2013 at 1:04 am

    I bet these are delicious–thanks for sharing the recipe!

    • simplyscratch replied: — April 25th, 2013 @ 8:18 am

      These totally are! 🙂

  24. #
    Karolina D. — April 25, 2013 at 2:58 am

    This dish looks so mouth-watering! I love the mix of ingredients that you used and the procedure on how you came up with the crumbs. What machine did you use to crush them into those fine pieces? Thanks for providing the step-by-step process on how to make potato chip crusted chicken tenders. I’m happy I learned a new dish today, something interesting to experiment on. Those wraps look yummy too, I can’t believe that they’re that easy to make!

  25. #
    Erin @ Dinners, Dishes and Desserts — April 25, 2013 at 11:16 am

    I am all over any way I get to eat potato chips, they are my ultimate salty weakness!

  26. #
    Brianna — April 26, 2013 at 5:31 pm

    Well, I just saw this post right now and I am gonna fly to the kitchen to make this awesome item. 😉

  27. #
    Julio Yohe — April 28, 2013 at 10:34 am

    Wow! This is a very interesting recipe! It looks easy and fun to do. Thanks for sharing! 😀

  28. #
    Michelle Ritchie | Delicious Karma — April 28, 2013 at 3:08 pm

    WOW! Gorgeous photo and absolutely delicious sounding recipe!!!! A must make, that’s for sure. Gosh how I would like some of this right now!!! For now, I will just gaze longingly at it on our poultry Pinterest board (until I make it, that is): http://pinterest.com/deliciouskarma/perfect-poultry

  29. #
    Daisy Ray @ flowers, fruit and fun — April 28, 2013 at 6:59 pm

    These look amazing! I have made chicken tenders before, but the coating never really sticks. Do you have any idea why?

  30. #
    Katie | The Hill Country Cook — May 5, 2013 at 11:52 pm

    I’M SO EXCITED TO MAKE HOMEMADE RANCH!!! AND SPICY RANCH AT THAT!!! I LOVVVEEEE FRANKS!!!!! OMGGGG!!!! (wow I got really excited there over some condiments)
    p.s. the chicken looks good too.

  31. #
    SuMtOnE — October 5, 2013 at 3:37 am

    found this page by luck. and simply amazing recipe. can’t wait to try these out with my wife and 2 kids. thanks again. loving everything about this simple easy recipe.

    • simplyscratch replied: — October 7th, 2013 @ 9:46 am

      Keep me posted on the recipes you try! 🙂

  32. #
    SuMtOnE — October 9, 2013 at 6:07 pm

    I made the Potato chip crusted chicken tender. my 2 kids ages 4 and 2 are very picky but THEY LOVED it. and my wife too. thank you so much again for these easy recipe even I, a dad can make. lol

  33. #
    Dewlanna Solo — October 10, 2013 at 10:50 pm

    Just made this for supper tonight. I used boneless chicken thighs, cut into strips. For the chips we used three different flavors of Lay’s Kettle Chips; Parmesan and Dried Tomato, Sharp Cheddar, and Mesquite BBQ. The idea was to see which we liked best and use that the next time. But we loved all three flavors.
    I choose this recipe over a lot of the other potato chip chicken recipes because of the buttermilk (does wonderful things to chicken) and the lack of butter. So many of the recipes drown the chicken in butter.

    Great recipe. Thanks!

  34. #
    Karlee — March 30, 2014 at 7:05 pm

    What if I don’t have buttetmilk?

  35. #
    Gemma — September 4, 2017 at 4:38 pm

    What about funyun chips!!!!

    • Laurie McNamara replied: — September 8th, 2017 @ 7:54 am

      Ooooh brilliant!

  36. #
    Naman — December 15, 2017 at 6:05 am

    Thanks for providing the step-by-step process on how to make potato chip crusted chicken tenders. i am gonna write an article and will link back to your website.


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