Crispy Onion Chip Tenders (Print Version)

Chicken tenders coated in crushed onion and cheese chips, baked or air-fried until crispy and golden.

# 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)
03 - 1 cup cheese-flavored chips (e.g., cheddar cheese crisps)

→ 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

# How-To Steps:

01 - Preheat oven to 425°F or air fryer to 400°F.
02 - Line a baking sheet with parchment paper or spray air fryer basket with cooking spray.
03 - Place onion and cheese chips in a food processor or a sealed plastic bag and crush into coarse crumbs. Transfer to a shallow dish.
04 - Combine flour, garlic powder, paprika, salt, and black pepper in a separate shallow dish.
05 - In another shallow bowl, whisk together eggs and milk until smooth.
06 - Pat chicken tenders dry using paper towels to remove excess moisture.
07 - Dredge each tender in the seasoned flour, shaking off excess, then dip in the egg mixture and coat thoroughly with the 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 the internal temperature reaches 165°F.
10 - Allow tenders to rest for 2 minutes before serving.

# Expert Hints:

01 -
  • The chip coating delivers a crunch that stays crispy even after sitting for a few minutes, unlike soggy breading.
  • Kids who normally skip dinner will fight over the last tender because it tastes like their favorite snack.
  • You skip the deep fryer mess entirely and still get that golden, crave-worthy crust.
  • Prep happens fast enough that you can start cooking the moment hunger strikes.
02 -
  • If you skip drying the chicken, the coating will slide off in sad little piles and you'll be left with naked, boring tenders.
  • Flipping halfway through is non-negotiable because the bottom side needs direct heat to crisp up, or it'll stay pale and soft.
  • Don't stack the tenders or they'll steam each other instead of crisping, and you'll lose that satisfying crunch.
03 -
  • Crush the chips right before you coat the chicken so they stay crisp and don't get stale or soggy from sitting out.
  • Use one hand for dry ingredients and one hand for wet so you don't end up with clumpy, breaded fingers halfway through.
  • If your tenders are thicker than usual, add 2 to 3 minutes to the baking time and always check the internal temperature to be sure.
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