Barbecue Chip Chicken Tenders
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!
Servings: 6
Calories: 806kcal
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
Calories: 806kcal | Carbohydrates: 32g | Protein: 36g | Fat: 59g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 824mg | Potassium: 1281mg | Fiber: 2g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 1mg