Crispy Onion Chip Chicken (Printable Version)

Chicken tenders coated in crushed onion and cheese chips, baked or air-fried crisp and golden.

# Ingredient List:

→ Chicken

01 - 1 lb chicken tenders (about 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 - ½ cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp milk
07 - ½ tsp garlic powder
08 - ½ tsp paprika
09 - ½ tsp salt
10 - ¼ tsp black pepper

# Step-by-Step Instructions:

01 - Preheat oven to 425°F or set air fryer to 400°F.
02 - Line 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 zip-top bag and crush into coarse crumbs; transfer to a shallow dish.
04 - Mix all-purpose flour, garlic powder, paprika, salt, and black pepper in a shallow dish.
05 - Whisk eggs and milk together in a separate shallow bowl.
06 - Pat chicken tenders dry with paper towels.
07 - Coat each tender in the seasoned flour, shake off excess, dip into egg wash, then press thoroughly into crushed chips to adhere.
08 - Place coated tenders on the prepared baking sheet or air fryer basket in a single layer.
09 - Bake for 16–18 minutes or air fry for 10–12 minutes, flipping halfway, until golden and internal temperature reaches 165°F.
10 - Allow cooked tenders to rest for 2 minutes before serving.

# Expert Advice:

01 -
  • The chip coating stays incredibly crunchy even after baking, no deep fryer needed.
  • Kids who usually ignore chicken will devour these because they taste like their favorite snack.
  • It takes less time than ordering takeout and uses ingredients you probably already have in the pantry.
  • The cheese and onion flavors bake right into the crust, so every bite is packed with savory goodness.
02 -
  • If you skip drying the chicken, the coating will slide right off in the oven and you will be sad.
  • Do not stack the tenders or they will steam instead of crisp, and nobody wants soggy chip chicken.
  • Flipping them halfway is not optional, it is the difference between golden and pale.
03 -
  • Press the chip coating onto the chicken with your palms, not just your fingertips, so it really sticks.
  • If the crumbs start looking too fine, stop crushing, you want some texture left for that signature crunch.
  • Always check the internal temperature with a quick-read thermometer instead of guessing, 165°F means juicy and safe every time.
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