Save to Pinterest My youngest walked into the kitchen one Saturday morning holding a bag of onion rings chips and asked if we could turn them into dinner. I laughed at first, but then I thought about how much she loves chicken tenders and how little she loves boring food. Twenty minutes later, we were crushing chips in a plastic bag with a rolling pin, giggling at every crunch. That batch turned out so golden and crispy that my husband ate four before I could even plate them.
I started making these on weeknights when I needed something fast that wouldn't end in a dinner table standoff. The first time I served them, my daughter asked if we were having a party. I realized then that food doesn't have to be fancy to feel special. Now, whenever she has friends over, she requests these tenders, and I watch a pile of them disappear in minutes.
Ingredients
- Chicken tenders: I always pat them completely dry with paper towels so the coating sticks better and crisps up instead of steaming.
- Onion-flavored chips: The kind shaped like rings work best because they crush into chunky, flavorful crumbs that create serious texture.
- Cheese-flavored chips: Cheddar crisps or puffs add a salty, cheesy layer that balances the onion perfectly.
- All-purpose flour: This first coating helps the egg mixture cling, which then holds the chips in place.
- Eggs and milk: Whisking them together creates a sticky binder that turns the crushed chips into a crispy shell.
- Garlic powder, paprika, salt, and black pepper: These seasonings go in the flour to build flavor from the inside out, not just on the surface.
Instructions
- Preheat and prep:
- Set your oven to 425°F or your air fryer to 400°F, then line a baking sheet with parchment or spray the air fryer basket. This keeps everything from sticking and makes cleanup almost effortless.
- Crush the chips:
- Toss both kinds of chips into a food processor and pulse until you get coarse crumbs, or seal them in a zip-top bag and crush them with a rolling pin. Leave some bigger pieces for extra crunch.
- Set up your dredging stations:
- Put seasoned flour in one shallow dish, whisked eggs and milk in another, and the crushed chips in a third. Lining them up assembly-line style makes coating each tender quick and tidy.
- Coat the chicken:
- Pat each tender dry, then drag it through the flour, dip it in the egg, and press it into the chip crumbs until every side is covered. The pressing part is key so the coating doesn't fall off.
- Arrange and bake:
- Lay the coated tenders in a single layer on your prepared pan or in the air fryer basket, leaving space between each one. Bake for 16 to 18 minutes, flipping halfway, or air fry for 10 to 12 minutes until golden and 165°F inside.
- Rest before serving:
- Let them sit for 2 minutes so the juices settle and the crust sets. Then watch them vanish.
Save to Pinterest One evening, my daughter set the table without being asked and announced that these tenders were fancy enough for company. I realized she was right. Something this simple had become her version of special, and that felt better than any complicated recipe ever could.
Serving Suggestions
I like to put out little bowls of ranch, honey mustard, and smoky BBQ sauce so everyone can pick their favorite. Sometimes I add a quick side of roasted sweet potato wedges or a simple coleslaw to balance all that crunch. If you are feeding a crowd, double the batch and keep the first round warm in a low oven while you cook the second.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. To bring back the crispiness, reheat them in a 375°F oven or air fryer for about 5 minutes instead of the microwave, which will turn them soggy. I have even packed cold ones in lunchboxes, and they still taste great at room temperature.
Customizations and Swaps
If someone in your house likes heat, stir half a teaspoon of cayenne into the flour and watch their eyes light up. You can also swap in gluten-free flour and certified gluten-free chips if needed, the texture stays just as good. I have tried this with chicken thighs cut into strips, and they work beautifully if you add a couple extra minutes to the cook time.
- Try crushed sour cream and onion chips for a tangier coating.
- Mix in a tablespoon of grated Parmesan with the chip crumbs for even more cheese flavor.
- Serve with a drizzle of hot honey if you want sweet, spicy, and savory all at once.
Save to Pinterest These tenders prove that the best recipes sometimes start with a kids crazy idea and a willingness to play around. I hope they become a favorite in your house too.
Recipe Questions & Answers
- → What chips work best for the coating?
Onion-flavored chips like Funyuns and cheddar cheese chips provide a crunchy, flavorful crust when crushed finely.
- → Can I bake the chicken instead of air-frying?
Yes, baking at 425°F for 16–18 minutes yields a golden, crispy finish similar to air frying.
- → How do I ensure the coating sticks well?
Dredge the chicken in seasoned flour, then dip in egg mixture before firmly pressing into the crushed chip crumbs.
- → Is it possible to make a gluten-free version?
Substitute gluten-free flour and gluten-free chips to accommodate dietary needs without sacrificing texture.
- → What dips complement this dish?
Ranch, honey mustard, or smoky BBQ sauces enhance the flavor and add a creamy contrast to the crisp coating.
- → How can I add a spicy kick to this dish?
Adding 1/2 teaspoon of cayenne pepper to the flour mixture introduces a subtle heat that pairs well with the crunchy coating.