Pin It My son came home from school one afternoon insisting we had to make chicken tenders with chips, not breadcrumbs. I thought he was joking until he handed me a bag of onion rings snacks and said his friend's mom did it all the time. That night, we crushed up every savory chip in the pantry and turned dinner into a crunchy, salty experiment neither of us will forget.
The first batch I made was for a playdate, and I watched four kids demolish a full tray in under ten minutes. One of them asked if I could teach his dad how to make them. I wrote the recipe on a napkin that night, and it's been requested at every birthday party since.
Ingredients
- Chicken tenders: I always pat them completely dry with paper towels, the drier they are, the better the coating sticks and crisps up.
- Onion-flavored chips: Funyuns work beautifully, but any crispy onion ring snack will give you that savory crunch and sweet onion flavor.
- Cheese-flavored chips: Cheddar crisps or cheese puffs add a sharp, salty punch, I like mixing textures for more complexity in every bite.
- All-purpose flour: Seasoning the flour instead of leaving it plain makes a huge difference in flavor from the very first layer.
- Eggs and milk: Whisking them together creates a sticky base that holds onto every bit of that chip coating.
- Garlic powder, paprika, salt, and black pepper: These go into the flour to build flavor before the chips even touch the chicken.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 425°F or your air fryer to 400°F. Line a baking sheet with parchment or spray the air fryer basket so nothing sticks when that coating gets golden.
- Crush the Chips:
- Toss both kinds of chips into a food processor and pulse until you have coarse crumbs, not dust. If you dont have a processor, put them in a zip-top bag and crush them with a rolling pin or your hands.
- Set Up Your Dredging Station:
- In one shallow dish, mix the flour with garlic powder, paprika, salt, and pepper. In another, whisk the eggs and milk together until smooth.
- Dry the Chicken:
- Pat each tender completely dry with paper towels. Any moisture will make the coating slide right off.
- Coat Each Tender:
- Dredge a tender in the seasoned flour, shake off the excess, dip it into the egg mixture, then press it into the crushed chips. Make sure every surface is covered and press gently so the chips stick.
- Arrange and Bake:
- Lay the coated tenders in a single layer on your prepared pan or in the air fryer basket. Bake for 16 to 18 minutes, flipping halfway, or air fry for 10 to 12 minutes until golden and the internal temperature hits 165°F.
- Rest and Serve:
- Let them sit for 2 minutes before serving. This lets the juices settle and the coating firm up just a bit more.
Pin It My husband was skeptical the first time I served these, convinced they'd taste like junk food. After his third piece, he admitted they were better than any restaurant tender he'd ever had. Now he requests them for game nights and always brags to his friends about the secret ingredient.
Flavor Variations
If you want heat, add half a teaspoon of cayenne to the flour or use spicy cheese puffs. I've also made these with ranch-flavored chips and barbecue chips when I wanted a smokier vibe. You can really use any crunchy snack you love, the method stays the same.
Serving Suggestions
These are perfect with ranch, honey mustard, or a smoky barbecue sauce for dipping. I usually serve them with a simple side salad or roasted veggies to balance out the richness. They also make great sliders if you tuck them into soft buns with pickles and a drizzle of sauce.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. To bring back the crispiness, reheat them in the oven at 375°F for about 8 minutes or pop them in the air fryer for 4 to 5 minutes.
- Dont microwave them unless you want soggy coating.
- You can freeze uncooked coated tenders on a tray, then transfer to a freezer bag and bake straight from frozen, just add a few extra minutes.
- Always check that reheated chicken reaches 165°F inside before serving.
Pin It These tenders turned a random Tuesday into one of our favorite dinner memories. I hope they bring the same kind of joy and crunch to your table.
Recipe FAQs
- → What type of chips are best for the coating?
Onion-flavored chips like Funyuns combined with cheese-flavored chips such as cheddar crisps offer the ideal balance of crunch and flavor.
- → Can these chicken tenders be baked and air-fried?
Yes, both methods work well. Baking takes 16-18 minutes at 425°F, while air-frying takes 10-12 minutes at 400°F for a crispy finish.
- → How do I ensure the coating sticks properly?
Dipping the chicken in seasoned flour, then in an egg and milk mixture before pressing into the crushed chips helps the coating adhere firmly.
- → Are there ways to add extra flavor or spice?
Add 1/2 teaspoon of cayenne pepper to the flour mixture for a subtle spicy kick without overpowering the other flavors.
- → What are good serving suggestions?
Serve with dipping sauces like ranch, honey mustard, or smoky BBQ to complement the crunchy coating and juicy chicken.