Crispy Onion Chip Chicken (Printable)

Tender chicken tenders coated with crunchy onion and cheese chip crumbs, baked or air-fried to perfection.

# What You Need:

→ Chicken

01 - 1 lb chicken tenders (approximately 8 pieces)

→ Onion & Cheese Chip Coating

02 - 2 cups onion-flavored chips (e.g., Funyuns or onion ring snacks)
03 - 1 cup cheese-flavored chips (e.g., cheddar cheese crisps or cheese puffs)

→ Dredging Mixture

04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

# How to Make It:

01 - Set oven to 425°F or air fryer to 400°F.
02 - Line a baking sheet with parchment paper or coat air fryer basket with cooking spray.
03 - Using a food processor or a sealed plastic bag, crush both onion and cheese chips to coarse crumbs. Transfer to a shallow dish.
04 - In a separate shallow dish, whisk together flour, garlic powder, paprika, salt, and black pepper.
05 - In another bowl, beat eggs with milk until uniform.
06 - Pat chicken tenders dry using paper towels to ensure coating adhesion.
07 - Coat each tender in the seasoned flour, shaking off excess, then dip into the egg wash, and finally press firmly into the crushed chip mixture to cover evenly.
08 - Place coated tenders on the prepared baking sheet or arrange in a single layer inside 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 internal temperature reaches 165°F.
10 - Allow tenders to rest for 2 minutes before serving to redistribute juices.

# Expert Advice:

01 -
  • The chip coating delivers a salty, crunchy crust that tastes like your favorite snack aisle indulgence.
  • It's fast enough for a weeknight but impressive enough that kids beg for it on repeat.
  • You can bake or air fry them, and either way they come out golden and crispy without any deep frying mess.
02 -
  • Dry the chicken tenders completely before you start, any moisture will make the coating slip right off and you'll end up with bald spots.
  • Don't crush the chips into powder, you need chunky crumbs to get that satisfying crunch and textured crust.
  • Flip the tenders halfway through cooking or the underside won't crisp up properly.
03 -
  • Press the chip coating firmly onto each tender with your palm, it helps the crumbs stick and creates an even, thick crust.
  • Use a wire rack on top of your baking sheet if you have one, it lets air circulate and crisps up the bottom without flipping.
  • Let the coated tenders rest on the counter for five minutes before cooking, it helps the coating set and reduces the chance of it falling off in the oven.
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