Seasoned chicken tenders breaded in crushed potato chips with honey mustard dipping sauce on the side. Who’s in? Brings me right back to my childhood when my mom used to make this for me and my sister. She used whole chicken breasts – before chicken strips were a thing!
These chicken tenders are perfectly crispy on the outside and moist on the inside. They’re baked instead of fried and way tastier that the ones you buy in the freezer section. Easy to make and a crowd pleaser!
Adding the seasoning straight onto the chicken before dipping them in flour lends more flavour to the chicken. The right chip is essential: a thin chip like Lay’s works best here to make the coating light and crispy. I buy the family-size bag because we always eat the extras! You can use your hands to crush the potato chips but I like to add them to a zip lock bag and crush them with a rolling pin. This recipe calls for 2 lbs (0.9kg) of chicken tenders which yields approximately 20 tenders. If you can’t find chicken tenders, use chicken breasts and cut them into 1-inch strips.
Bake these on a cookie sheet lined with parchment and you’ll find they brown up beautifully without the need for added oil.
Potato Chip Chicken Tenders with Honey Mustard Dip
Seasoned chicken tenders breaded in crushed potato chips with honey mustard dipping sauce on the side. So easy to make and kid-approved!
- 2lb (0.9kg) chicken tenders
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 1/3 cup flour
- 3 large eggs beaten
- 4 cups crushed potato chips
Seeded Honey Mustard Sauce
- 3 tbsp dijon
- 2 tbsp whole grain mustard
- 2 tbsp honey
- 4 tbsp mayonnaise
- 1/4 tsp onion salt
Preheat oven to 425°f. Add mustards, honey, mayonnaise and onion salt to a small bowl and mix well to combine. Set aside. Season chicken tenders on both sides with salt, garlic powder and pepper.
Place flour, beaten eggs and crushed potato chips into 3 separate bowls. Working with 1 piece of chicken at a time, place in flour to coat completely. Shake off any excess flour then dip the chicken into the egg mixture and lastly place in the potato chips, pressing the crumbs into the chicken to adhere. Place the breaded chicken on a parchment-lined baking sheet. Repeat with the remaining pieces of chicken, spacing them an inch apart.
Bake for 10 minutes then flip and bake for an additional 10-15 minutes until coating is brown and chicken reaches an internal temperature of 165°f. Serve with honey mustard dip on the side.