These crispy baked chicken tenders are juicy on the inside and crunchy on the outside — with no frying needed! Using crushed potato chips for the coating adds bold flavor and satisfying crunch.
Baking instead of frying helps cut down on extra oil, and chicken tenders are a great source of lean protein, making this a lighter comfort food option that still feels indulgent.
Ingredients
Chicken_tenders
– 1 lb
Pickle_juice
– 1 cup (for optional brining)
Buttermilk
– 1 cup (or 1 cup milk + 1 tablespoon vinegar or lemon juice)
Egg
– 1
All-purpose_flour
– 1 cup
Paprika
– 1 teaspoon
Garlic_powder
– 1 teaspoon
Onion_powder
– ½ teaspoon
Salt
– ½ teaspoon
Pepper
– ½ teaspoon
Crushed_potato_chips
– 2 cups (regular or kettle style work great!)
Olive_oil_or_melted_butter
– for drizzling
Instructions
Step 1
Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly spray or brush with oil.
Step 2
Dip each chicken tender into the dry flour mixture first to lightly coat.
Step 3
Then dip into the buttermilk/egg wet batter.
Step 4
Then press into the crushed potato chips, making sure they stick well.
Step 5
Place tenders on the baking sheet. Drizzle or spray the tops lightly with olive oil or melted butter.
Step 6
Bake for 18–22 minutes, flipping halfway through, until crispy and golden brown, and the internal temp reaches 165°F.
Notes
Optional Brine (Day Before):
- Place the chicken tenders in a bowl or zip-top bag.
- Pour pickle juice over the tenders, cover, and refrigerate for 4 to 24 hours.
- Drain and pat tenders dry before battering.
Wet Batter:
- In a bowl, whisk together the buttermilk and egg.
Dry Mixture:
- In another bowl, mix the flour, paprika, garlic powder, onion powder, salt, and pepper.
Crushed Chip Coating:
- Place crushed potato chips in a shallow bowl. (Tip: Crush in a zip-top bag with a rolling pin for best texture — leave a few bigger pieces for extra crunch.)