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! Yields 12 tenders.
Course Appetizers & Snacks, Mains & Entrees
Cuisine American
Keyword chicken, Frank's Red Hot, jalapeño, potato chips, ranch
Prep Time 20 minutesmins
Cook Time 25 minutesmins
Total Time 45 minutesmins
Servings 6servings
Calories 761
Author Laurie McNamara
Ingredients
3poundschicken tendersor 12 tenders
2largeeggs
1cupbuttermilk
6ouncesoriginal kettle-cooked potato chips
1/4teaspoongarlic powder
1/4teaspoononion powder
1/4teaspoonpaprika
6ouncesjalapeño kettle-cooked potato chips
1/4teaspoonfresh ground black pepper
FOR THE SPICY RANCH:
3/4cupbuttermilk ranch dressing
1/4cupFrank's Red Hot
Instructions
Preheat your oven to 400°.
In a large bowl whisk together the eggs and buttermilk. Add in the chicken tenders, toss and set off to the side.
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.
Repeat the same with the jalapeno kettle chips. Pour the crumbs into another shallow bowl and season with a quarter teaspoon of black pepper.
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.
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.
Follow the same instructions as above, but this time dip the remaining chicken tenders into the jalapeno chip crumbs.
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.
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.
FOR THE SPICY RANCH:
In a small bowl combine the ranch and the Frank's. Stir, cover and refrigerated until the chicken tenders are done.
Notes
FREEZING:
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!