Go Back
+ servings

Potato Chip Crusted Chicken Tenders

Print Recipe
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 mins
Cook Time 25 mins
Total Time 45 mins
Servings 6 servings
Calories 761
Author Laurie McNamara

Ingredients

  • 3 pounds chicken tenders or 12 tenders
  • 2 large 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

FOR THE SPICY RANCH:

  • 3/4 cup buttermilk ranch dressing
  • 1/4 cup Frank'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:
  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!

Nutrition

Serving: 2tenders | Calories: 761kcal | Carbohydrates: 33g | Protein: 56g | Fat: 45g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 1236mg | Potassium: 1870mg | Fiber: 3g | Sugar: 3g | Vitamin A: 242IU | Vitamin C: 15mg | Calcium: 90mg | Iron: 2mg