There's no denying the immediate satisfaction that comes from biting into a crispy chicken tender, especially when it's coated in a potato crust that's been baked to perfection. The combination of crispy and juicy is irresistible, and it's hard to stop at just one.
1 lb. chicken breast tenders (or 1 lb. boneless, skinless chicken breasts, cut into thirds, to form chicken tenders)
5 T. flour
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. dried dill
1 large egg
4 oz. ridged potato chips
Sea salt and black pepper to taste
To serve: Ranch, honey mustard, BBQ, etc. as desired.
Preheat the oven to 400˚F.
Line a rimmed baking sheet with a piece of parchment paper.
In a shallow dish, combine the flour, garlic powder, onion powder, and dried dill. Whisk to combine and season to taste with salt and pepper.
In a separate shallow dish, whisk the egg with salt and pepper, to taste.
Place the potato chips in a zippered bag and smash with a rolling pin or a wooden spoon until the chips are broken down into smaller pieces, roughly the size of panko breadcrumbs.
Transfer to chips to a third shallow bowl.
Bread the chicken by placing each tender in the flour first, then dip it into the egg, and finally coat it with the crushed potato chips.
Place the breaded tender on the prepared baking sheet. Repeat the same process with all the remaining chicken pieces.
Spray the chicken tenders with cooking spray and place in the oven to bake until golden and crispy on the outside and cooked through in the middle, 20-25 minutes.
Remove from the oven and serve alongside ranch or honey mustard dip.
- Prep Time: 10 minutes
- Cook Time: 25 minutes