Barbecue Potato Chip Chicken
Barbecue potato chip chicken tenders are a spin on potato chip crusted chicken that we love. Dubbed Shake n Bake 2.0, this easy recipe is kid friendly and super delicious!
We eat a lot of chicken in this house.
I’m always looking for a way to shake it up and make it interesting.
That way we don’t get bored and I don’t hear whining.
This potato chip chicken is never met with anything other than cheers.
It’s full of flavor, tender on the inside, and covered in crunchy yumminess.
Makes em happy each and every time!
Ingredients
To make this you’ll need:
- Potato chips– A family size bag of barbecue potato chips. I highly recommend Lay’s brand.
- Chicken– Chicken breasts trimmed of fat and cut into strips or the precut chicken tenderloin strips, though those are more expensive.
- Mayo– Use real, full fat mayo and not mayonnaise style dressing.
- Dijon mustard– Just a little bit for that vinegary background flavor.
- Spices– Black pepper and smoked paprika.
How to Make
These potato chip chicken tenders are so easy!
To make them, line a large rimmed baking sheet with aluminum foil or parchment paper and set it aside.
Then open the bag of chips just a little and press out some of the air.
Use your hands to crush the chips until they are small pieces and then set them aside.
Whisk the mayo, mustard, and seasoning together in a large mixing bowl.
Toss the chicken strips in the mayo mixture until the tenders are evenly coated.
Once the chicken is coated, use a pair of tongs to transfer 3 to 5 chicken strips into the bag of crushed strips.
Hold the bag close and shake it to coat the chicken with the chips.
Transfer the coated chicken to the prepared baking sheet, pressing on any extra chip crumbs as needed.
Repeat until all the chicken is coated and on the baking sheet.
Bake at 375 for 20 to 22 minutes, flipping halfway through.
Serve warm and enjoy!
Can I make this chicken with other kinds of potato chips?
Yes!
You can use pretty much any chips you like, but barbecue is our favorite.
We have also done this with:
- sour cream and onion
- plain Lay’s
- cheddar and sour cream
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven until warmed through.
Tips and Tricks
- You could also crush the chips by rolling a rolling pin over the open bag.
- Don’t have smoked paprika? Use regular.
- Make sure the chicken strips are roughly equal sizes so they cook evenly.
Other Easy Chicken Recipes
Barbecue potato chip chicken tenders are a family favorite. Make them for dinner this week and enjoy!
Looking for other easy chicken recipes? Try these:
- Chinese Chicken Lettuce Wraps
- Doritos Crusted Chicken Tenders
- Marry Me Rosemary Dijon Chicken Strips
- Sticky Chicken & Biscuit Sandwiches
If you’ve tried this BARBECUE POTATO CHIP CHICKEN TENDERS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Barbecue Chip Chicken Tenders
Ingredients
- 1 family size bag barbecue potato chips Lay's brand recommended
- 4 large chicken breasts trimmed of fat & cut into strips
- 1 1/4 cup mayo
- 1 1/2 tbsp Dijon mustard
- pinch black pepper
- pinch smoked paprika
Instructions
- Spread a large rimmed baking sheet with aluminum foil or parchment paper. Set aside.
- Open the bag of chips, then fold then end over to close and press out just a bit of the trapped air. Using your hands scrunch the chips up until they're small crushed, uniform pieces. Set aside.
- To a large mixing bowl add the mayo mustard, and seasonings. Whisk together to evenly combine.
- Add the chicken strips to the mixing bowl, and toss to evenly coat.
- Using a pair of tongs remove the chicken strips from the mixing bowl and transfer them to the bag of crushed chips. Don't add more than 4-5 strips at a time.
- Hold the top of the bag closed and shake it to coat the chicken with chip crumbs.
- Transfer the chicken strips to the prepared pan, pressing in extra chips, as needed, to coat any bare spots. Repeat until all the chicken's coated and on the pan.
- Bake at 375° for 20-22 minutes, flipping the chicken half way through the cook time.
- Serve warm and enjoy!
Notes
- You could also crush the chips by rolling a rolling pin over the open bag.
- Don't have smoked paprika? Use regular.
- Make sure the chicken strips are roughly equal sizes so they cook evenly.
Nutrition
