Save I was staring at a half-empty bag of onion rings chips one afternoon, wondering what to do with them before they went stale. My kid had abandoned them for a newer snack, and I hate waste. That's when I spotted the chicken tenders thawing on the counter and thought, why not? I crushed those chips, mixed in some cheese crisps for good measure, and pressed them onto the chicken like breadcrumbs. The result was so shockingly good that my family now asks for "chip chicken" at least twice a month.
The first time I served these, my neighbor dropped by just as I pulled them from the oven. She took one bite, closed her eyes, and said it tasted like a county fair in the best way. We ended up sitting at the kitchen table, dipping tenders in ranch and talking about all the foods we loved as kids. It was one of those easy, unplanned moments that makes cooking feel less like a chore and more like a reason to gather.
Ingredients
- Chicken tenders: Use fresh or thawed tenders, and make sure to pat them completely dry so the coating sticks without sliding off.
- Onion-flavored chips: Funyuns or any crunchy onion ring snack work beautifully here. The artificial onion flavor actually caramelizes a bit in the oven, which is magic.
- Cheese-flavored chips: Cheddar crisps or cheese puffs add a salty, tangy punch. If you only have one type of chip, just use more of it.
- All-purpose flour: This creates the first layer that helps the egg wash grip the chicken.
- Eggs and milk: The milk thins the egg just enough to coat evenly without clumping.
- Garlic powder, paprika, salt, and black pepper: These season the flour and build flavor from the inside out, so the chicken isn't bland under all that crunch.
Instructions
- Preheat and prep your station:
- Get your oven to 425°F or your air fryer to 400°F so everything is hot and ready when the chicken is coated. Line your baking sheet with parchment or spray your air fryer basket so nothing sticks.
- Crush the chips into crumbs:
- Toss both kinds of chips into a food processor and pulse until you have coarse crumbs, or seal them in a zip-top bag and crush with a rolling pin. You want texture, not powder.
- Set up your dredging stations:
- Put the seasoned flour in one shallow dish, the whisked eggs and milk in another, and the crushed chips in a third. This assembly line makes coating fast and tidy.
- Dry the chicken thoroughly:
- Use paper towels to blot away any moisture. Wet chicken means the coating slides right off, and nobody wants that.
- Coat each tender:
- Drag it through the flour, shake off the excess, dip it in the egg, then press it into the chip crumbs on both sides. Really press so the crumbs stick.
- Arrange in a single layer:
- Don't crowd the pan or air fryer basket, or the steam will make them soggy instead of crispy.
- Bake or air fry until golden:
- Bake for 16 to 18 minutes, flipping halfway, or air fry for 10 to 12 minutes with a flip. You're looking for deep golden brown and an internal temp of 165°F.
- Rest before serving:
- Let them sit for 2 minutes so the juices settle and the coating firms up. Then dig in.
Save One evening, I made a double batch because we had friends coming over for a casual dinner. I set out three different dipping sauces and watched everyone pile their plates high, laughing and arguing over whether ranch or honey mustard was better. The tenders disappeared in minutes, and I realized this recipe had become one of those dishes that makes people feel at home in my kitchen.
Serving Suggestions
These tenders are perfect with a simple side of roasted vegetables or a crisp green salad to balance the richness. I also love pairing them with sweet potato fries or a tangy coleslaw. For game day or a movie night, set out a variety of dipping sauces like ranch, honey mustard, smoky BBQ, or even a spicy sriracha mayo and let everyone choose their favorite.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. To bring back the crispiness, reheat them in a 375°F oven for about 8 minutes or in the air fryer for 4 to 5 minutes. Microwaving will make them soft and a little sad, so avoid it if you can. I sometimes pack these cold in lunchboxes, and they still taste great even without reheating.
Customization Ideas
If you want a spicy version, stir half a teaspoon of cayenne into the seasoned flour or use hot cheese puffs in the coating. For a gluten-free option, swap the all-purpose flour for a gluten-free blend and make sure your chips are certified gluten-free. You can also try different chip flavors like sour cream and onion, jalapeño, or even barbecue for a smoky twist.
- Use chicken breasts cut into strips if you can't find tenders.
- Try adding a tablespoon of grated Parmesan to the chip crumbs for extra savoriness.
- If you have picky eaters, skip the paprika and keep the seasoning mild.
Save This recipe started as a way to use up snacks nobody wanted, and it turned into one of the most requested meals in our house. I hope it brings the same easy joy to your table.
Recipe FAQs
- → What type of chips are best for the coating?
Onion-flavored chips and cheese-flavored chips with a crunchy texture work best. Use brands like Funyuns or cheddar crisps for maximum flavor.
- → Can these chicken tenders be air-fried instead of baked?
Yes, air-frying at 400°F for 10–12 minutes yields a crispy and juicy result similar to baking.
- → How can I add a spicy kick to the coating?
Incorporate 1/2 tsp cayenne pepper into the flour dredge mix for subtle heat without overpowering the flavors.
- → Are there gluten-free alternatives for this dish?
Gluten-free flour and gluten-free onion and cheese chips can be substituted to accommodate dietary needs.
- → What sauces pair well with these chicken tenders?
Ranch, honey mustard, and smoky BBQ sauces complement the crunchy coating and juicy chicken nicely.