Save There's something magical about the moment your kid bites into a golden, crunchy chicken tender and their eyes light up—especially when they don't realize it's made from crushed onion chips. I discovered this combination by accident one afternoon when I was cleaning out my pantry and found a bag of old Funyuns mixed with some cheese crisps, and I thought, why not? What started as a desperate attempt to use up snacks turned into the most requested dinner in our house.
My sister brought this to a casual potluck last summer, and within minutes, three people were asking for the recipe while standing around the platter. She'd made a double batch and somehow it was gone before the desserts even came out—a victory that still makes her laugh when we cook together.
Ingredients
- Chicken tenders: One pound of these are usually about eight pieces, and they cook faster and more evenly than breasts, staying tender inside.
- Onion-flavored chips: Funyuns or similar snacks bring a bold, slightly tangy flavor that regular breadcrumbs simply can't touch—crush them into coarse crumbs so they stay crunchy.
- Cheese-flavored chips: Cheddar crisps or cheese puffs add umami and help the coating stick beautifully to the chicken.
- All-purpose flour: This acts as your adhesive base, helping the egg bind everything together.
- Eggs and milk: Mixed together, they create the glue that holds your chip coating in place.
- Garlic powder, paprika, salt, and pepper: These season the flour layer and add depth that makes people wonder what your secret is.
Instructions
- Heat your cooking vessel:
- Preheat your oven to 425°F or set your air fryer to 400°F while you prep—you want everything ready so the chicken goes straight from coating to heat.
- Prep your station:
- Line a baking sheet with parchment paper or give your air fryer basket a light spray of cooking oil so nothing sticks.
- Crush your chip coating:
- Pour the onion and cheese chips into a food processor and pulse until you have coarse, uneven crumbs—not powder, but definitely crushed. If you don't have a processor, seal them in a zip-top bag and smash with a rolling pin or the heel of your hand, which honestly feels kind of satisfying.
- Build your dredging station:
- Arrange three shallow dishes in a row: one with flour mixed with garlic powder, paprika, salt, and pepper; one with eggs whisked together with milk; and one with your crushed chips.
- Dry your chicken:
- Pat each tender completely dry with paper towels—this lets the flour stick instead of sliding off wet chicken.
- Coat each tender:
- Roll each piece first in the seasoned flour, shaking off the excess, then dip into the egg mixture until coated, and finally press into the crushed chips, turning it gently so every angle gets covered. The pressure helps the chips cling.
- Arrange on your pan:
- Lay the coated tenders in a single layer on your prepared sheet or in your air fryer basket—they need space for air to circulate so they crisp up.
- Cook until golden:
- Bake for 16–18 minutes or air fry for 10–12 minutes, flipping halfway through. You're looking for deep golden brown and an internal temperature of 165°F when you test with a thermometer.
- Let them rest:
- Give them two minutes out of the heat before serving—this locks in the juices.
Save I'll never forget my nephew's face when he realized those golden, crunchy things on his plate tasted like the snack he usually only got at soccer games. He asked me three times if I'd cheated and used store-bought chicken nuggets, and I think that's the highest compliment a homemade recipe can get.
Why the Chip Coating Works
Chips contain more fat and seasoning than breadcrumbs, which means they brown faster and stay crunchier longer—even after a few minutes of sitting. The oil in the chips also creates a protective layer that keeps the chicken moist while the outside crisps up beautifully. I've tried making these with regular panko breadcrumbs mixed with seasonings, and it's just not the same; the chips bring a richness and flavor complexity that regular coating can't match.
Oven vs. Air Fryer
Both methods work beautifully, but they have different personalities. The air fryer is faster and gets the coating slightly crispier because of the intense circulating heat, making it perfect for weeknight dinners when you're hungry now. The oven is more forgiving if your tenders are slightly different sizes, and it's easier to make a large batch without fussing with space.
Serving and Storage
These taste best served hot or warm, with dipping sauces ranging from classic ranch to honey mustard or even a smoky BBQ sauce. Leftovers stay good in the refrigerator for three days and reheat beautifully in the oven or air fryer at 375°F for about five minutes, which brings back most of the original crunch.
- For a spicy version, add 1/2 teaspoon of cayenne pepper to your flour mixture.
- Make a gluten-free version by using gluten-free flour and checking that your chips don't contain gluten.
- Double the recipe if you're feeding hungry people; they disappear faster than you'd expect.
Save This recipe turned into a permanent addition to my rotation the moment I realized I could sneak serious protein into something that tastes like a snack. Every time I make it, someone asks for the recipe, and I always feel a little proud watching people bite into something this delicious.
Recipe Questions
- → What cooking methods can be used?
You can bake the tenders at 425°F for 16-18 minutes or air-fry them at 400°F for 10-12 minutes until golden and cooked through.
- → How do I get a crispy coating?
Crush the onion and cheese chips into coarse crumbs, then press the coating firmly onto the tenders after dipping in flour and egg mixture for a crisp crust.
- → Can I add extra spice to the coating?
Yes, adding 1/2 teaspoon cayenne pepper to the flour mix will give the tenders a flavorful, spicy kick.
- → Are there allergen considerations?
This dish contains wheat, milk, and egg. Check chip packaging for soy or other allergens to ensure suitability.
- → How should leftovers be reheated?
Reheat leftovers in the oven or air fryer to restore their crispy texture without drying out.
- → What dips pair well with these tenders?
Ranch, honey mustard, or smoky BBQ sauces complement the crispy coating and enhance the flavor.