Potato Chip Chicken Tenders that are moist and succulent with a golden crispy outside made with crushed potato chips. These are super easy to make chicken tenders that the young and old will love.
We eat a lot of chicken at our house. That means I am always looking for new ways to make it. These are always a hit when I make them.
The chicken is marinated in buttermilk which keeps the chicken nice and moist. I like using plain chips, which gives the chicken a nice crispy crust. If you prefer you can make them with your favorite flavored chip.
Helpful Tips:
- Marinate the chicken in buttermilk for at least 4 hours or longer. Because the buttermilk is slightly acidic it helps to tenderize the chicken.
- Bake chicken at a higher temperature for a shorter period of time. Cooking chicken at a lower temperature for a longer time dries out the chicken.
- Bake the chicken tenders until they are no longer pink or the center of the meat reaches 165 degrees F.
- Ranch dressing works well for a dipping sauce.
Steps for Making Potato Chip Chicken Tenders:
Step one:
Place the chicken in a ziplock bag with buttermilk for at least 4 hours in the refrigerator.
Step two:
Once the chicken is marinated put the chicken in a colander and let the buttermilk drain off. Step up your work station with containers for the flour, egg, and potato chips. Preheat the oven to 400 degrees F.
Step three:
Dredge the chicken tenders in the flour, then the egg wash, then the potato chips. Place on a baking pan that has been lined with aluminum foil.
Step four:
Bake the chicken for 13 to 15 minutes or until the chicken is no longer pink and the center of the tender is 165 degrees F. Serve with your favorite dipping sauce.
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Potato Chip Chicken Tenders
Ingredients
- 2 pounds chicken tenders
- 1 1/2 cups buttermilk
- 1/2 cup flour
- 1 1/2 teaspoons salt
- 3/4 teaspoons garlic powder
- 3/4 teaspoons onion powder
- 2 large eggs
- 1 tablespoon water
- 8 ounces potato chips makes about 3 1/4 cups crushed
Instructions
- Place the chicken in a ziplock bag with the buttermilk. Place in the refrigerator for at least 4 hours or overnight.
- When the chicken is done marinating place in a colander and let the buttermilk drain.
- Preheat the oven to 400 degrees F. Line baking pans with aluminum foil and spray with a non-stick cooking spray.
- Step up your work stations.
- Add the flour, salt, garlic powder, and onion powder in the first container.
- In the second container beat the eggs and the water together.
- In the third container place the crushed potato chips.
- Dredge the chicken tenders in the flour, shaking off any extra.
- Dip them in the egg mixture
- Then roll them in the crushed potato chips. Pressing the chips onto the chicken.
- Place the chicken tenders on the prepared baking pans. Place in the preheat oven and bake for about 15 minutes or until the chicken is longer pink inside and the temperature is 165 degrees F.
Notes
- Place the chicken tenders with buttermilk in a ziplock bag for at least 4 hours or overnight.
- Crush the potato chips by placing them in a ziplock bag and using a rolling pin to crush them until they are fine crumbs.
- Set up a work station with three containers for each step of the process.
Nutrition
This reminds me of cornflake chicken tenders…these look so crunchy!
What a great coating! Neat way to use potato chips. And chicken, of course. 🙂 Fun recipe — thanks.
What a fun recipe! I totally agree with you about buttermilk marinades for chicken, and that potato chip crust? Sounds awesome! (If I don’t eat all of the chips first. Haha!)
This is intriguing. I do love potato chips. It took me years to admit it! About 33 years ago someone brought me a tuna casserole with crushed potato chips on top. I coulnd’t eat it. Still couldn’t. But I’m pretty sure I could eat these chicken tenders!
I haven’t commented on a blog for years. I am older, (65) and have cooked my entire life….just like you ~ I grew up on a farm, ((still live there) and my mother and grandmother taught me to cook.
This recipe is just great! I have been looking for simple, easy, and delicous recipe(s to make now that my husband ((72) and myself are older.
I made this for lunch along with a cold pasta salad sitting atop a bed of arugula. I added some homemade “French” dressing (the oil and vinegar kind with herbs and garlic) and this was outstanding;
Everything from the ingredients to the method and final cooking procedure was right on.
Thank you so much~!
Hi Andi, Thank you for the lovely comment. I am so happy that you enjoyed the recipe. I hope that you will try more of my recipes.