Juicy Crispy Onion Chip (Printable)

Tender chicken coated in crisp onion and cheese chips, baked or air-fried until golden and flavorful.

# Ingredient List:

→ Chicken

01 - 1 lb chicken tenders (approximately 8 pieces)

→ Onion & Cheese Chip Coating

02 - 2 cups onion-flavored chips (e.g., Funyuns or similar)
03 - 1 cup cheese-flavored chips (e.g., cheddar cheese crisps or cheese puffs)

→ Dredging

04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

# Steps:

01 - Preheat oven to 425°F or set air fryer to 400°F.
02 - Line a baking sheet with parchment paper or spray air fryer basket with cooking spray.
03 - Place onion and cheese chips in a food processor or inside a zip-top bag and crush into coarse crumbs; transfer to a shallow dish.
04 - Combine flour, garlic powder, paprika, salt, and black pepper in another shallow dish.
05 - Whisk eggs with milk in a separate shallow bowl.
06 - Pat chicken tenders dry with paper towels.
07 - Coat each tender in seasoned flour, shaking off excess, dip into egg wash, then press into crushed chip mixture to adhere.
08 - Place coated tenders in a single layer on the prepared baking sheet or air fryer basket.
09 - Bake for 16–18 minutes or air fry for 10–12 minutes, flipping halfway through, until golden and internal temperature reaches 165°F.
10 - Allow tenders to rest for 2 minutes before serving.

# Tips from the Pros:

01 -
  • The coating stays crunchier than any breadcrumb version Ive tried, even after sitting for a few minutes.
  • Kids who turn their noses up at plain chicken will fight over these.
  • You can raid your snack drawer instead of buying panko or cornflakes.
  • Baking or air frying means less oil and less mess than traditional frying.
02 -
  • If you skip drying the chicken, the coating will peel off in patches and youll end up with sad, bare spots.
  • Dont crush the chips into powder, coarse crumbs give you way more texture and crunch.
  • Flipping halfway through is non-negotiable if you want even browning on both sides.
03 -
  • Press the chip coating firmly onto each tender, it makes all the difference between a patchy crust and full coverage.
  • Use a wire rack on your baking sheet if you have one, it lets air circulate and keeps the bottom crispy too.
  • If youre making a double batch, work in batches in the air fryer so they stay in a single layer and cook evenly.
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