Crispy Onion Chip Tenders

I was staring at a half-empty bag of onion chips on the counter, wondering why I'd bought them in the first place, when my daughter asked what was for dinner. The chicken tenders were already thawing. I crushed a handful of chips between my palms just to see what would happen, and the smell alone made me curious enough to keep going. That night, we ended up with the crunchiest, most flavor-packed tenders I'd ever pulled out of the oven. Now I buy those chips on purpose.

The first time I served these at a weekend lunch, my husband picked one up, took a bite, and looked at me like I'd pulled off some kind of magic trick. He kept asking what was in the coating. When I told him it was literally just crushed chips, he went back for three more pieces. That's when I knew this wasn't just a weeknight shortcut, it was going to be a regular request.

Ingredients

• Chicken tenders: I always pat them completely dry with paper towels so the coating sticks properly and doesn't slide off halfway through baking.
• Onion-flavored chips: Funyuns work beautifully here, the onion flavor mellows as it bakes and adds a deep savory note you can't get from plain breadcrumbs.
• Cheese-flavored chips: Cheddar crisps or cheese puffs bring a salty, tangy richness that balances the onion perfectly.
• All-purpose flour: This is your first layer of grip, seasoning it well means flavor in every bite, not just on the surface.
• Eggs and milk: Whisking them together creates a sticky wash that holds the chip crumbs in place like glue.
• Garlic powder, paprika, salt, and black pepper: These go into the flour to build a base layer of seasoning that won't wash off.

Instructions

Preheat and Prep:

Set your oven to 425°F or your air fryer to 400°F so it's fully hot when the chicken goes in. Line your baking sheet with parchment or spray the air fryer basket, otherwise the coating will stick and tear when you try to flip.

Crush the Chips:

Toss both kinds of chips into a food processor and pulse until you have coarse, uneven crumbs, some bigger pieces add extra crunch. If you don't have a processor, seal them in a zip-top bag and crush with a rolling pin or the bottom of a heavy pan.

Set Up Your Dredging Station:

In one shallow dish, mix the flour with garlic powder, paprika, salt, and pepper. In a second dish, whisk the eggs and milk until smooth, and in a third, spread out your crushed chip mixture.

Dry the Chicken:

Use paper towels to blot every bit of moisture off the tenders. Wet chicken means the flour won't stick, and then nothing else will either.

Coat Each Tender:

Drag each piece through the seasoned flour, shake off the excess, dip it into the egg wash, then press it firmly into the chip crumbs on both sides. Don't be shy, press hard so the crumbs really grab on.

Arrange and Bake:

Lay the coated tenders in a single layer on your prepared sheet or basket, leaving a little space between each one so air can circulate. Bake for 16 to 18 minutes (or air fry for 10 to 12), flipping halfway, until they're golden and crispy and hit 165°F inside.

Rest Before Serving:

Let them sit for 2 minutes after pulling them out. The coating will firm up just enough to stay put when you bite in.

Save

One evening, my son asked if he could help make dinner, and I handed him the bag of chips to crush. He went at it with a wooden spoon, laughing every time a piece flew out of the bowl. By the time we finished coating the chicken together, the kitchen smelled like a snack aisle, and he was so proud when they came out crispy and golden. He still asks to crush the chips whenever we make these.

Serving Suggestions

I like to set out little bowls of ranch, honey mustard, and smoky BBQ sauce so everyone can dip however they want. These tenders are rich and salty on their own, so pairing them with something creamy or tangy really balances each bite. A simple side salad or oven fries rounds out the plate without much extra effort.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, but don't microwave them or the coating will go soft. I reheat them in a 375°F oven or the air fryer for about 5 minutes, and they come back almost as crispy as the first time. Cold tenders straight from the fridge also make a surprisingly good next-day snack.

Customization Ideas

If you want a little heat, stir half a teaspoon of cayenne into the flour, it'll warm up the whole coating without overpowering the onion and cheese flavor. You can swap the chicken tenders for boneless thighs if you like darker meat, just adjust the cooking time by a few minutes. For a gluten-free version, use a gluten-free flour blend and check that your chips are certified gluten-free.

• Try mixing in crushed barbecue chips for a smoky twist.
• Add a tablespoon of grated Parmesan to the chip crumbs for extra sharpness.
• Serve with a drizzle of hot honey for a sweet and spicy finish.

Save

These tenders turned a random pantry experiment into one of our favorite weeknight dinners. Every time I make them, someone asks for the recipe, and I love telling them it all started with a bag of chips I almost threw away.

Recipe FAQs

→ What chips can I use for the coating?

Use onion-flavored chips like Funyuns or onion rings snacks and cheese-flavored chips such as cheddar cheese crisps or cheese puffs. Crushing them finely helps create the perfect crunchy crust.

→ Can I cook these tenders without an air fryer?

Yes, you can bake the coated tenders in a preheated oven at 425°F (220°C) until golden and cooked through, which takes about 16–18 minutes.

→ How can I add spice to the coating?

Incorporate 1/2 tsp cayenne pepper into the seasoned flour for a subtle spicy kick without overpowering the flavors.

→ Are there gluten-free options for this dish?

Substitute the all-purpose flour and chips with gluten-free alternatives to make this suitable for gluten-sensitive diets.

→ What dipping sauces pair well with these tenders?

Ranch, honey mustard, or smoky BBQ sauces complement the crunchy coating and enhance the overall flavor experience.

→ How do I keep the tenders crispy after reheating?

Reheat leftovers in the oven or air fryer to restore their crunchy texture without drying out the chicken.