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.
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°.
| 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% |