Pin It I first stumbled on this idea when my kids refused yet another batch of plain breaded chicken. There was a bag of onion rings chips sitting open on the counter, and I crushed a handful over the last tender as a joke. They devoured it. Now I keep a stash of chips in the pantry just for this recipe, and dinner complaints have mysteriously vanished.
The first time I made a full batch, my neighbor stopped by and asked what smelled so good. She watched me pull golden tenders from the oven and admitted shed never thought to use chips as coating. We sat at the kitchen table with a pile of tenders and three dipping sauces, laughing about how the simplest tricks often come from desperation and leftovers.
Ingredients
- Chicken tenders: These cook faster than breasts and stay juicy inside while the coating crisps up, plus theyre already the perfect size for even coverage.
- Onion-flavored chips: I use the ring-shaped kind because they crush into big jagged pieces that create serious texture, and the onion flavor gets deeper as it bakes.
- Cheese-flavored chips: Cheddar crisps or puffs add a sharp salty note and help the coating stick, but any cheese snack works as long as its dry and crunchy.
- All-purpose flour: The seasoned flour layer gives the egg something to grab onto, so the chip crust doesnt slide off when you flip the tenders.
- Eggs and milk: Whisking milk into the eggs thins the mixture just enough to coat evenly without clumping, and it helps the chips press into every crevice.
- Garlic powder, paprika, salt, and black pepper: These go into the flour to build flavor from the inside out, because the chips alone can be one-note without a little warmth and spice.
Instructions
- Preheat and prep your station:
- Set the oven to 425°F or the air fryer to 400°F so its fully hot when the tenders go in. Line your baking sheet with parchment or spray the air fryer basket to prevent sticking and make cleanup easier.
- Crush the chips:
- Pulse the onion and cheese chips together in a food processor until you have coarse crumbs with some bigger shards mixed in. If you dont have a processor, seal them in a zip-top bag and crush with a rolling pin or the bottom of a skillet.
- Set up your dredging stations:
- Put the seasoned flour in one shallow dish, whisk the eggs and milk together in a second, and pour the crushed chips into a third. Arrange them in a line so you can move quickly without making a mess.
- Dry the chicken:
- Pat each tender with paper towels to remove surface moisture, which helps the flour stick and keeps the coating from turning soggy.
- Coat each tender:
- Dredge one piece in the flour, shake off the excess, dip it into the egg mixture, then press it into the chip crumbs on both sides. Use your fingers to press the chips gently so they really adhere.
- Arrange and bake:
- Lay the coated tenders in a single layer on the prepared sheet or in the air fryer basket, leaving a little space between each one. Bake for 16 to 18 minutes (or air fry for 10 to 12), flipping halfway through, until the coating is deep golden and the internal temperature hits 165°F.
- Rest before serving:
- Let the tenders sit for two minutes so the juices settle and the crust firms up. Serve them warm with your favorite dipping sauce.
Pin It My youngest now requests these for her birthday dinner instead of cake-worthy meals, and I never mind because the house fills with that toasted onion smell and everyone gathers in the kitchen before I even set the table. Its one of those recipes that turned a weeknight scramble into a tradition I actually look forward to.
Choosing Your Chips
I used to grab whatever was on sale, but I learned that thicker, crunchier chips hold up better in the oven than thin greasy ones. The ring-shaped onion snacks are my favorite because they shatter into big flakes, but Ive also used sour cream and onion potato chips with great results. Just make sure theyre dry and crispy straight from the bag, not stale or soft.
Baking vs Air Frying
The oven gives you more space and even heat, which is perfect when Im cooking for the whole family. The air fryer works faster and makes the crust a shade crispier, but you can only fit a few tenders at a time. I usually bake a full batch and use the air fryer for leftovers the next day, which brings them back to life in about five minutes.
Serving and Storage
These tenders are best straight from the oven when the coating is still crackling, but they hold up well in the fridge for two days. Reheat them in the oven or air fryer at 375°F for a few minutes to restore the crunch, because the microwave will turn the coating soggy and sad.
- Ranch, honey mustard, and smoky BBQ sauce are all perfect dippers, but my kids also love sriracha mayo.
- For a gluten-free version, swap in gluten-free flour and check your chip labels carefully.
- If you want heat, stir cayenne or hot sauce into the egg mixture instead of the flour so it distributes evenly.
Pin It This recipe proved that some of the best cooking happens when you stop following rules and start raiding the snack drawer. I hope your family loves these tenders as much as mine does.
Questions & Answers
- → Can I bake the chicken tenders instead of air-frying?
Yes, baking at 425°F for 16-18 minutes achieves a crispy crust similar to air-frying, with a tender interior.
- → What chips work best for coating the chicken?
Onion-flavored chips combined with cheese-flavored chips create a crunchy, flavorful coating that crisps beautifully.
- → How do I ensure the coating sticks well?
Dredge the tenders in seasoned flour, dip in eggs mixed with milk, then press into the crushed chips for an even, adhering crust.
- → Can I add extra spice to the coating?
Incorporate cayenne pepper into the flour mixture for a spicy kick without overpowering the other flavors.
- → Are there alternatives for gluten-free versions?
Use gluten-free flour and gluten-free chips to maintain crispiness while accommodating dietary needs.