Real Recipes From Real Home Cooks ®

poultry essentials: potato chip crusted tenders

Recipe by
Andy Anderson !
Wichita, KS

Made these the other day and subbed out the regular breadcrumbs with crushed up vinegar & salt chips… total hit. I am not the first to do this; but they were so good. I made a large batch, and they were all gone in just a few quick minutes. Made my secret dipping sauce, then served them with French fries and tall cold ones. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For poultry essentials: potato chip crusted tenders

  • 1 lb
    chicken tenders, about 8 – 10
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 6 oz
    potato chips, i like vinegar chips
  • 2 Tbsp
    flour, all-purpose variety
  • 1/4 c
    flour, all-purpose variety
  • 2 lg
    eggs, beaten
  • the chip breading

How To Make poultry essentials: potato chip crusted tenders

  • 1
  • 2
    What you will need? You will need three breading trays, or 3 pie plates for the breading process, and a rimmed baking sheet, fitted with a wire rack for the baking. If you do not have a wire rack, you will need to turn the tenders over halfway through the baking process.
  • 3
    What is it? This is just a take on baked chicken tenders, but using crushed potato chips, instead of regular or panko breadcrumbs. I tried a few different versions of chips, and my favorite is vinegar and sea salt; however, choose a flavor that best suits your individual taste.
  • 4
    How to store it? These will store in the fridge, covered, for 2 – 3 days. To reheat, bring them up to room temperature, and then bake in a preheated 370f/185c oven, for about 8 – 10 minutes, or until heated through and the breading is crispy. They can also be frozen, and if stored in a sealed bag will last 3 – 4 months. If you vacuum seal, they will last up to a year. The same applies to reheating… room temperature, 370f/185c, 8 – 10 minutes.
  • 5
    Substitutions If you want this to be gluten free, then substitute the all-purpose flour with sticky rice flour (also call glutenous rice flour). There is no gluten in glutenous rice flour.
  • 6
    Additional Items I like to add a bit of Frank’s hot sauce to the whipped eggs for a little spicy flavor. In addition, I add a few spices to the flour for the breading. Things like, cumin, cayenne, paprika, whatever flavor combinations you enjoy.
  • 7
    Gather your ingredients (mise en place).
  • 8
    Sprinkle the tenders with a light dusting of salt & pepper and let rest.
  • 9
    Throw the chips into a food processor, or mini prep, and give a few spins until coarsely ground.
  • 10
    In this batch, I ground the chips up too finely. You want a few chunks in there, and not uniformly ground.
  • 11
    Place a rack in the middle position and preheat the oven to 380f/195c.
  • 12
    In three containers add the flour, beaten eggs, and chips.
  • 13
    Dip one of the tenders into the flour and coat.
  • 14
    Shake off the excess and dip it into the eggs.
  • 15
    Shake off the excess and coat with the chips. Press it in and get as much coverage as you can.
  • 16
    Unless you want really gunky fingers, use a pair of tongs to do the work. It is a good thing.
  • 17
    Add to a wire rack on a rimmed baking sheet and repeat the process for the other tenders.
  • 18
    Place into the preheated oven and bake until fully cooked and the crust is beginning to turn golden, and brown in spots, about 16 – 20 minutes.
  • 19
  • So Yummy
    Serve while nice and hot with your favorite dipping sauce. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • Peace to all