Potato Stick Crusted Chicken Tenders
These Potato Stick Crusted Chicken Tenders take crispy chicken to the next level! Instead of traditional breadcrumbs, we're using crunchy potato sticks for a unique, golden crust. Perfect for a quick meal, snack, or party appetizer, these tenders deliver a delicious salty crunch that everyone will love. Serve with your favorite dipping sauces for the ultimate flavor boost!
Equipment
- To make this crispy and delicious dish, you’ll need the following kitchen tools:
- Baking Sheet – To bake the chicken tenders evenly.
- Parchment Paper or Cooking Spray – To prevent sticking and ensure a crispy texture.
- Shallow Bowls (3x) – For dredging the chicken (one for flour, one for eggs, one for crushed potato sticks).
- Whisk – To mix eggs and milk smoothly.
- Measuring Cups & Spoons – To accurately measure ingredients.
- Tongs – To handle the coated chicken without removing the crust.
- Oven or Air Fryer – Depending on your preferred cooking method.
- Food Processor (Optional) – To quickly crush potato sticks into smaller pieces (or use a rolling pin and ziplock bag).
- Instant-Read Thermometer – To ensure the chicken reaches 165°F (75°C) for safe consumption.
Ingredients
- 2 cups potato sticks crushed
- 1 lb chicken tenders or boneless chicken breast, cut into strips
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 2 tbsp milk
- Cooking spray or oil for baking optional, for extra crispiness
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.
- In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and black pepper.
- In another shallow bowl, whisk together eggs and milk until well blended.
- In a third bowl, place crushed potato sticks.
- Coat each chicken tender: First, dredge in the seasoned flour, then dip into the egg mixture, and finally roll in the crushed potato sticks, pressing gently to coat evenly.
- Arrange the coated chicken tenders on the prepared baking sheet. Lightly spray with oil for extra crispiness.
- Bake for 20-25 minutes, flipping halfway, until golden brown and crispy. The internal temperature should reach 165°F (75°C).
- Serve hot with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce.
Notes
For extra crunch, you can deep-fry the tenders at 350°F (175°C) for 3-4 minutes per side until golden.
Try different seasoning variations, like adding Parmesan cheese, Cajun seasoning, or chili powder for extra flavor!
These can also be air-fried at 375°F (190°C) for 15 minutes, flipping halfway.
Try different seasoning variations, like adding Parmesan cheese, Cajun seasoning, or chili powder for extra flavor!
These can also be air-fried at 375°F (190°C) for 15 minutes, flipping halfway.