Crispy Onion Chip Chicken (Printer-friendly)

Tender chicken coated with crushed onion and cheese chips, baked or air-fried until golden and crispy.

# What You'll Need:

→ Chicken

01 - 1 lb chicken tenders (approximately 8 pieces)

→ Onion & Cheese Chip Coating

02 - 2 cups onion-flavored chips (e.g., Funyuns or onion rings snacks)
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

# How to Make It:

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

# Expert Suggestions:

01 -
  • It turns leftover or stale chips into the crispiest, most flavorful coating you've ever tasted.
  • Kids who turn their noses up at plain chicken will devour these without question.
  • You can bake or air fry them, so no messy oil splatters to clean up.
  • The onion and cheese flavor is bold enough that you barely need any sauce.
02 -
  • If you skip drying the chicken, the coating will peel off in sad little patches no matter how carefully you press it on.
  • Don't use fine chip dust. You need some chunk to get that satisfying crunch.
  • Flipping halfway through is non-negotiable if you want even browning on both sides.
03 -
  • Press the chip coating on firmly with your palms, not just your fingertips, so it really clings.
  • If your chips are already very salty, go light on the added salt in the flour or skip it entirely.
  • Make a big batch and freeze the coated raw tenders on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook time.
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