Baked Potato Chip Chicken Strips

Chicken tenders coated with salty potato chips and baked until crunchy perfection. Baked Potato Chip Chicken Strips is a fun and delicious way to enjoy everyone’s favorite pub snack.

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Why You’ll Love Baked Potato Chip Chicken Strips:

When you’re craving classic crispy chicken tenders these Baked Potato Chip Chicken Strips will become a fast dinner or snack go-to. Potato chips are the perfect coating for a crunchy chicken tender. They are pre-seasoned and have a nice crisp texture for an awesome chicken strip experience.

How many times have you had an open bag of potato chips that need to get eaten but you’re kind of done munching on them? I know we usually do! My friend Shawn had bought a bag of flavored potato chips from the grocery store but didn’t love them. She didn’t want to waste and throw out the entire bag so she used them to make an easy coating for her chicken tenders. I love that! We all know how expensive groceries are so any way we can salvage the food we buy is a total win!

Whether you’re looking for a simple dinner idea or want to make an easy appetizer, Baked Potato Chip Chicken Strips will be everyone’s favorite!

Ingredients:

• Chicken tenderloins
• Sour cream
• Garlic powder
• Onion powder
• Cayenne pepper
• Paprika
• Salt
• Kettle potato chips
• Non-stick cooking spray or butter

The best chicken for chicken strips:

If you can find chicken tenderloins those are the very best. They are super tender and stay nice and juicy once baked. You can also slice chicken breasts in half, or use chicken cutlets so the meat is nice and thin.

Do I need to use a special kind of potato chip?

Nope! Any kind will do and you can really have fun with the flavors. We tend to buy kettle chips so that’s what we usually have on hand. I do find that kettle chips give the strips more crunch but either way it will still have great texture.

How To Make Baked Potato Chip Chicken Strips:

Step 1. You’ll need two large Ziploc bags. To the first bag add sour cream, garlic powder, onion powder, cayenne pepper, paprika and salt. Seal the bag and use your hands to smoosh the ingredients together. To the second bag add potato chips and crush into fine crumbs.

Step 2. Coat chicken tenderloins in sour cream mixture, then dredge in potato chip crumbs until both sides are coated. Repeat until all the chicken is coated.

Step 3. Take a large sheet pan and place a cookie cooling rack on top. Place prepared chicken strips about half inch apart directly on the cooling rack. Spray the top side with non-stick cooking spray (like avocado oil) or brush with butter. Bake at 400℉ for 25 minutes flipping half way through.

Recipe Tips:

• For extra crispy chicken strips. Every oven temperature runs differently. If your chicken strips need a little extra crunch, pop them under the broiler (once they are finished with the first baking time) for 1-minute or until desired doneness. I go for that medium golden brown look.
• Serving chicken strips. When serving chicken strips as an appetizer, place a piece of parchment paper down on your serving dish then stack the chicken. This will help keep the strips from getting soggy on the bottom.
• Freezing chicken tenders. Bake chicken strips and allow them to cool completely. Place in a freezer safe sealed bag and freeze up to 2 months. When ready to bake, heat the oven to 400℉ and bake as directed for 25-35 minutes or until internal temperature reaches 165°.

Other Chicken Recipes You Might Enjoy:

• Spicy Baked Chicken Strips
• Crispy Chicken Patties
• Perfect Roasted Chicken Breasts

Baked Potato Chip Chicken Strips

Chicken tenders coated with salty potato chips and baked until crunchy perfection. Baked Potato Chip Chicken Strips is a fun and delicious way to enjoy everyone's favorite pub snack.

5 from 2 votes

Print Pin Rate

Course: Appetizer, Dinner

Cuisine: American

Servings: 4

Calories: 540kcal

Ingredients

• 1 pound chicken tenderloins, 10-12 pieces
• 1 cup sour cream
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• 1/2 tsp salt
• 8 ounce bag kettle potato chips, crushed or use another flavor you like
• non-stick cooking spray or melted butter for brushing chicken

Instructions

Preheat oven to 400℉. Line a large sheet pan with a cookie cooling rack. See images in post.

• You’ll need two large Ziploc bags. To the first bag add sour cream, garlic powder, onion powder, cayenne pepper, paprika and salt. Seal the bag and use your hands to smoosh the ingredients together. To the second bag add potato chips and crush into fine crumbs.
• Coat chicken tenderloins in sour cream mixture, then dredge in potato chip crumbs until both sides are coated. Repeat until all the chicken is coated. I usually do one chicken piece at a time.
• Place chicken strips half inch apart directly on the cooling rack. Spray the top side with non-stick cooking spray (like avocado oil) or brush with melted butter. Repeat on the other side. Bake at 400℉ for 25-minutes flipping half way through, or until internal temperature reaches 165℉.

For extra crispiness:

• Once chicken is cooked through, for additional crispiness, place sheet pan under the broiler set to high for 1-minute or until desired doneness. Make sure to watch the chicken carefully as it can burn quickly.

Notes

Tips:

 

• Serving chicken strips. When serving chicken strips as an appetizer, place a piece of parchment paper down on your serving dish then stack the chicken. This will help keep the strips from getting soggy on the bottom.
• Freezing chicken tenders. Bake chicken strips and allow them to cool completely. Place in a freezer safe sealed bag and freeze up to 2 months. When ready to bake, heat the oven to 400℉ and bake as directed for 25-35 minutes or until internal temperature reaches 165°.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition Facts
Servings: 4
Amount per serving
Calories	540
% Daily Value*
Total Fat 35.1g	45%
Saturated Fat 13.3g	66%
Cholesterol 48mg	16%
Sodium 5372mg	234%
Total Carbohydrate 44.7g	16%
Dietary Fiber 2.6g	9%
Total Sugars 0.1g
Protein 14.3g
Vitamin D 0mcg	0%
Calcium 73mg	6%
Iron 1mg	8%
Potassium 145mg	3%

Nutrition

Calories: 540kcal

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