How To Make It: Chip-Crusted Chicken Tenders

Photo by Kiera Wright-Ruiz

Right now, your snack game's basic.

Nachos -- boring. Trail mix -- whatever. Veggies (if you're having a clean eating week, I guess) -- meh. You need an upgrade, and I've got an answer. Meet Chip-Crusted Chicken Tenders.

Basically, chip-crusted chicken tenders are two of the all-time best snack foods ever comemerged together in perfect harmony. You get the protein and meaty goodness of the chicken tender and the sodium-high calorie density of chips. I've never been more prepared for Netflix binge marathons. Sorry, summer bod, but this is more important.

So, this is how you make it.

You'll need these..
You'll need these..
Photo by Kiera Wright-Ruiz

Ingredients: • 4 chicken breasts • 1 cup of all-purpose flour • 3 eggs • A bag of your favorite chips • Canola oil • Salt and pepper to taste

Directions: 1. Cut chicken breasts into thin strips. 2. Season chicken with salt and pepper to taste. 3. In three separate containers, place flour, beaten eggs and crushed chips. 4. Dip chicken into flour. Shake off excess. Then dip into eggs. Then dip into chips. 5. In a medium saucepan, heat ¼" of oil over medium heat. To test if it's hot enough, toss a little flour into the pan. It should sizzle instantly when the oil is ready. 6. Cook chicken in batches to avoid overcrowding. Cook each side for about 3 to 4 minutes. Time will vary based of size of tenders. 7. Place chicken tenders on a plate with paper towels to absorb excess oil. Eat immediately.

Serves four.

Oh, and don't forget these..
Oh, and don't forget these..
Photo by Kiera Wright-Ruiz

After testing nine different kinds of chips, my favorites were the extremes -- either ones with less coating (for that nice crispiness) or a heavy-duty coating (for that killer crunch). Although the Doritos chicken tenders did have some of the original flavoring, they were kind of a let down because the oil washed off most of the seasoning. They basically tasted like slightly saltier tortilla chips.

My all time favorite? Well, based solely on texture, the Sour Cream and Onion Ruffles were the best. They were extra crunchy (so were the Fritos ones), but they were lighter than their corn chip cousins (Although, with some chili and melted cheddar, those Fritos ones would probably move to the top of my list).

My overall pick based on both flavor and texture is the Barbecue Lays-coated chicken tenders. The chips actually gave the chicken a lasting smoky flavor. Plus, I just really love barbecue.

A close second favorite were both the Cheetos-coated ones. I mean, it's Cheetos, guys. They might be the perfect chip.

Now, snacks are better when shared, but I won't judge you if you want these chicken tenders all to yourself. Just remember, friends don't let friends just eat chips. You're better than that now. So stop being basic.

Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook! And don't forget to download our free Best Of App here!

You can also follow Kiera on Instagram @Kierawrr.

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