Q1: What is the absolute secret to getting a super crispy, baked chicken crust?

This recipe uses three main secrets! First, the three-step breading process (flour, then egg, then the coating) ensures the crust sticks. Second, baking the chicken on a wire rack allows the hot air to circulate all around the chicken, making the bottom just as crispy as the top. Finally, a light spritz of cooking spray on top helps the dry potato chip coating to "fry" and become extra golden and crunchy in the oven.

Q2: What is the best way to crush the potato chips for the breading?

You want a coarse, rustic crumb, not a fine powder. The easiest and best way is to place the chips in a large, resealable zip-top bag . Press out most of the air, seal the bag, and then use a rolling pin or a meat mallet to gently crush the chips until you have a mixture of small pieces and coarse crumbs.

Q3: Can I make these chicken tenders ahead of time?

Yes! The best make-ahead method is to fully bread the raw chicken tenders and lay them out on your prepared baking sheet. You can then cover the sheet tightly with plastic wrap and keep it in the refrigerator for up to 24 hours. When you are ready for dinner, you can just pop them in the oven.

Q4: Can I freeze these chicken tenders?

Yes, these are a fantastic freezer meal! You can freeze them either cooked or uncooked . For the best result, place the breaded, uncooked tenders in a single layer on a parchment-lined baking sheet and freeze until solid. Then, you can transfer the frozen tenders to a freezer-safe, resealable bag. You can bake them directly from frozen, adding about 10-15 minutes to the baking time.

Q5: Can I use regular breadcrumbs instead of potato chips?

Of course! If you don't have potato chips on hand, you can substitute them with about 2 cups of panko breadcrumbs . You may want to add an extra 1/2 teaspoon of salt and 1/2 teaspoon of smoked paprika to the panko to mimic the flavor of the barbecue chips.

The Ultimate Crunchy BBQ Potato Chip Chicken

A simple and kid-friendly recipe for crispy, baked chicken tenders with a unique crust made from crushed barbecue potato chips. The chicken tenderloins are coated in a seasoned flour mixture, dipped in egg, and then pressed into the coarsely crushed potato chips for a flavorful, crunchy exterior. The tenders are then baked on a rack until golden and cooked through, and served with a quick, homemade chive and garlic sour cream dipping sauce.

Author: Evelyn

Ingredients

For the Dip:
1 cup sour cream
1/4 cup minced fresh chives
2 garlic cloves, minced
1/2 teaspoon salt
For the Chicken:
1/4 cup all-purpose flour
2 tablespoons light brown sugar
1 teaspoon ground mustard
3/4 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 eggs, lightly beaten
2 1/2 cups coarsely crushed barbecue potato chips
1 1/2 pounds chicken tenderloins
Cooking spray

Instructions

Preheat the oven to 400°F.
Make the Dip: In a small bowl, mix together the sour cream, chives, garlic, and 1/2 teaspoon of salt. Refrigerate the sauce until you are ready to serve.
Prepare the Chicken: Set up a breading station with three separate shallow bowls. In the first bowl, mix the flour, brown sugar, ground mustard, pepper, 1/2 teaspoon of salt, and cayenne pepper. Place the lightly beaten eggs in the second bowl. Place the crushed potato chips in the third bowl.
Dip each chicken tenderloin first in the flour mixture to coat, shaking off any excess. Then, dip it in the egg, and finally, press it into the potato chip crumbs, patting to help the coating adhere.
Place the coated tenders on a wire rack set inside a 15x10x1-inch baking pan. Spritz the tops with cooking spray.
Bake for 12-15 minutes, or until the coating is golden brown and the chicken is cooked through.
Serve the chicken tenders warm with the prepared dipping sauce.

Notes

Using crushed barbecue potato chips as the breading is a key technique that provides both a crispy texture and a smoky, savory flavor.
Baking the chicken tenders on a wire rack allows air to circulate, which helps to make the coating crispy on all sides.
Spritzing the tenders with cooking spray before baking helps the potato chip coating to brown and crisp up.

Find it online: https://cookupjoy.com/crunchy-bbq-potato-chip-chicken/