Crispy Onion Chip Chicken (Printable)

Tender chicken coated in crushed onion and cheese chips, baked or air-fried for a crispy finish.

# What You Need:

→ Chicken

01 - 1 pound 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 Mixture

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 ground black pepper

# How-To:

01 - Set the oven to 425°F or air fryer to 400°F.
02 - Line a baking sheet with parchment paper or spray air fryer basket with cooking spray.
03 - Place onion-flavored and cheese-flavored chips in a food processor or sealed 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 using paper towels to ensure coating adhesion.
07 - Dredge each tender in the seasoned flour shaking off excess, dip into egg wash, then press into the crushed chip mixture until fully coated.
08 - Place the coated tenders in a single layer on the prepared baking sheet or in the 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 the internal temperature reaches 165°F.
10 - Let the tenders rest for 2 minutes before serving to allow juices to redistribute.

# Expert Advice:

01 -
  • The salty crunch from the chips makes every bite more exciting than traditional breadcrumbs ever could.
  • Kids who normally pick at chicken will ask for seconds when its coated in their favorite snack.
  • You skip the deep fryer but still get that satisfying crispy shell that holds up to dipping.
02 -
  • Crushing the chips too fine turns them into dust that burns easily, so leave some texture for crunch and color.
  • Skipping the flour step makes the egg slip right off, and youll end up with bald patches where the coating fell away.
  • Flipping halfway is non-negotiable if you want both sides crispy and evenly browned.
03 -
  • Press the chip coating firmly with your palms after dredging so it really bonds, or itll fall off when you flip.
  • Use tongs to turn the tenders instead of a fork, which can pierce the crust and let the juices escape.
  • Let the coated tenders rest on a wire rack for five minutes before cooking if you have time, it helps the layers set and reduces shedding.
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