Crispy Onion Chip Tenders (Printable)

Tender chicken with a crunchy coating of crushed onion and cheese chips for a flavorful twist.

# What you'll need:

→ 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 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 2 tbsp milk
07 - 1/2 tsp garlic powder
08 - 1/2 tsp paprika
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

# Preparation steps:

01 - Preheat oven to 425°F or set air fryer to 400°F.
02 - Line a 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 separate shallow dish.
05 - Whisk together eggs and milk in a third shallow bowl.
06 - Dry chicken tenders thoroughly with paper towels.
07 - Dredge each chicken tender in the seasoned flour, shake off excess, dip into the egg wash, and then coat evenly in crushed chip mixture pressing gently to adhere.
08 - Place coated tenders in a single layer on the prepared baking sheet or in the air fryer basket.
09 - Bake for 16 to 18 minutes or air fry for 10 to 12 minutes, flipping halfway through, until golden brown and reaching an internal temperature of 165°F.
10 - Allow tenders to rest for 2 minutes before serving.

# Expert advice:

01 -
  • The coating stays shatteringly crisp even after sitting on the plate for a few minutes.
  • You get two kinds of savory crunch in every bite without any deep frying.
  • Kids who usually pick at plain breaded chicken will ask for seconds.
  • It uses up those snack bags that have been sitting in the pantry too long.
02 -
  • If you skip drying the chicken, the flour will turn into a gummy paste and the whole coating will slide off in the oven.
  • Pressing the chip crumbs firmly onto each tender is what keeps them from falling off when you flip, don't just sprinkle them on.
  • Flipping halfway through is essential for even browning, otherwise you'll get one pale side and one burnt side.
03 -
  • Double-coating makes an even thicker crust, dip the tenders back into the egg wash and chip crumbs a second time before baking.
  • If your chips are already very salty, cut the added salt in the flour by half so the coating doesn't overwhelm.
  • Let the coated tenders sit on a wire rack for 5 minutes before baking, it helps the coating set and stick even better.
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