Crunchy potato chips and toasted panko coats tender, juicy chicken strips in these Oven Fried Potato Chicken Tenders! They have epic crunch and amazing flavor. Perfect for your game day dishes!
Sometime last month it was potato chip day. I think it was the 15th but I can’t remember. I had this delicious recipe planned for that day, but then I lost track of days and thought the 15th was the day to post the #FifteenCheesecakes! So, I panicked and eventually wound up posting nothing on that day. #Fifteencheesecakes was the 25th. *shrugs*
Honestly, I try to be organized. Really, I do! I even printed out a binder with months and weeks to try to be organized. I only look at it once a week to make the menu.
But work, blog, new house; it really does just make time fly and makes my brain even more of a sieve than it already is. Yes. My memory truly is a sieve. I can’t remember what I had for lunch yesterday. Um…WAIT! It was grilled flat-iron steak and some rice. AND grilled zucchini! Honestly. That did take a minute to remember.
Long story short, I meant to post this on potato chip day and just didn’t. I forgot.
Which is sad. Because this recipe is good. I mean, REALLY good. Lick the plate good. It was so good, even the hubs said so without me asking. That happens…um…I think I can count on one hand the number of times that’s happened? At least that I can remember.
I do remember that I was little nervous preparing this recipe. Sometimes, I have these ideas and I think they’ll be good. And I make them and I love them. And he gives me that look. That look that says, “What were you thinking when you made this? It was weird/horrible/barely edible.” Pick your phrase of choice. I honestly thought I was going to get that look with this recipe. Especially when I told him what I was making.
I got the “ooooookay” look.
I could hear the arguments in my head. “These are appetizers not dinner. They are for kids. These are snacks. Potato chip what?” Yup. That’s what was going through my head as I prepared to defend my recipes to the nines! The only other time I made chicken strips was for a snack for a game. Those were pretty darn good, too!!
But then I bit the bullet and just made them. And he ate them. And he said they were delicious! So much so, that we almost had to fight over the last two pieces!! Because these taste amazing. No. Not just amazing but FABULISCIOULY AMAZING!
Not only is the chicken tender and juicy, but the coating is crunchy. Granted, I did use kettle cooked salt and pepper potato chips and some toasted panko, but still. These have epic crunch. Richter scale crunch! You know what I mean, right? So much crunch that it’s like an earthquake in your mouth? No? Just me? Okay.
I know part of the crunch is due to the kettle cooked chips. They’re just…crunchier! You could easily use regular potato chips, but they might not be as crunchy. If you’re choosing a baked variety, I would spring for the Kettle brand baked chips. They’re super crunchy and taste like potatoes. Shocker!
You could easily switch up the flavors! There’s jalapeno chips, barbecue chips, salt and vinegar, sour cream and onion, Old Bay; so many different flavors!! Then you could pair a sauce to go with them! Jalapeno you can make a cheese dip. Barbecue? Honey mustard. Salt and vinegar? Sweet chai chili sauce. Sour cream and onion? Horseradish dip. Run with it. So many pairings, choices, and recipes to choose from!
- 1 pound chicken breast tenders
- 1 cup crushed, kettle style potato chips
- 1 cup panko
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- pinch cayenne pepper
- 1 1/2 cups egg substitute
- Preheat oven to 400.
- Spread the panko on a baking sheet and toast in the oven 5 to 10 minutes or until golden brown.
- Combine the toasted panko with the crushed potatoes chips, garlic salt, black pepper, and pinch of cayenne in a shallow dish. Stir well to combine. Place the egg substitute in a shallow dish.
- Dredge the chicken in the eggs and then the press firmly into the potato chip mixture and place on a wire rack placed on a baking sheet
- Bake at 400 for 15 to 20 minutes or until the chicken reaches 170F internal temperature or their juices run clear. Serve with dipping sauce of choice and make an appointment for the dentist in case you chip a tooth in this epic crunch.