Ingredients
- Chicken:
- Amount: 2 lbs (approx. 900g) boneless, skinless chicken breasts or tenderloins
- Note: If using breasts, you’ll slice them into tender-sized strips. Tenderloins are convenient as they are already the perfect shape.
- Potato Chips:
- Amount: 1 large bag (approx. 8-10 oz or 225-280g) plain, salted potato chips (preferably ruffled for extra texture, but regular works too)
- Note: You want finely crushed chips, but not complete dust – some small pieces provide great texture.
- Flour:
- Amount: 1 cup (approx. 120g) all-purpose flour
- Note: This helps the egg wash adhere to the chicken.
- Eggs:
- Amount: 3 large eggs
- Note: This creates the binder for the potato chip coating.
- Seasonings for Flour:
- Salt: 1 teaspoon (or to taste, remember chips are salty)
- Black Pepper: 1 teaspoon freshly ground
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Paprika: 1 teaspoon (smoked paprika adds a lovely depth)
- Cayenne Pepper (Optional): ¼ – ½ teaspoon for a little kick
- Milk or Buttermilk (Optional, for egg wash):
- Amount: 2 tablespoons
- Note: Helps to thin the egg wash slightly for better coating.
- Oil or Cooking Spray:
- Amount: As needed for baking or air frying (e.g., olive oil spray or a light coating of vegetable oil if pan-frying)
Instructions
- Prepare the Chicken:
- If using chicken breasts, slice them lengthwise into strips about ½ to ¾ inch thick. Aim for uniform sizes so they cook evenly. If using tenderloins, you may need to remove the tough white tendon if present (slide a knife under it, hold the tendon with a paper towel, and pull).
- Pat the chicken pieces thoroughly dry with paper towels. This is crucial for getting the coating to stick.
- Set Up Your Breading Station: You’ll need three shallow dishes or plates.
- Dish 1 (Flour Dredge): In the first dish, combine the all-purpose flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Whisk until well combined.
- Dish 2 (Egg Wash): In the second dish, crack the eggs and whisk them thoroughly. If desired, whisk in the 2 tablespoons of milk or buttermilk for a slightly thinner consistency.
- Dish 3 (Potato Chip Coating): Crush the potato chips. You can do this by placing them in a large zip-top bag and using a rolling pin, meat mallet, or even the bottom of a sturdy glass to crush them into small pieces and crumbs. Avoid turning them into complete dust; some texture is good. Pour the crushed chips into the third shallow dish.
- Preheat Your Cooking Appliance:
- Oven Method: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. You can also place a wire rack on top of the baking sheet to allow air to circulate around the tenders for extra crispiness. Lightly spray the parchment paper or wire rack with cooking spray.
- Air Fryer Method: Preheat your air fryer to 380°F (190°C) for about 5 minutes.
- Bread the Chicken Tenders: Work with one piece of chicken at a time for the best coating.
- Step 1 (Flour): Take a chicken tender and dredge it in the seasoned flour mixture, ensuring it’s fully coated on all sides. Shake off any excess flour.
- Step 2 (Egg): Dip the flour-coated tender into the egg wash, letting any excess egg drip off.
- Step 3 (Chips): Immediately transfer the egg-coated tender to the crushed potato chips. Press the chips firmly onto all sides of the chicken to ensure a thick, even coating. This pressing action is key to a good crust that stays put.
- Arrange for Cooking:
- Oven Method: Place the breaded chicken tenders in a single layer on the prepared baking sheet (or on the wire rack on the baking sheet), ensuring they are not overcrowded. Leave a little space between each tender for even cooking and crisping.
- Air Fryer Method: Place the breaded chicken tenders in a single layer in the air fryer basket. Do not overcrowd; cook in batches if necessary. Overcrowding will steam the tenders instead of crisping them.
- Cook the Chicken Tenders:
- Oven Method: Bake at 400°F (200°C) for 18-25 minutes, flipping the tenders halfway through, until they are golden brown, crispy, and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Cooking time will vary depending on the thickness of your tenders.
- Air Fryer Method: Air fry at 380°F (190°C) for 10-15 minutes, flipping halfway through, until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Again, exact time depends on tender thickness and your specific air fryer model.
- Rest and Serve:
- Once cooked, remove the chicken tenders from the oven or air fryer and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender chicken.
- Serve hot with your favorite dipping sauces.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550