Crispy Onion Chip Chicken (Printable)

Juicy chicken coated in crunchy onion and cheese chips, baked or air-fried until golden and flavorful.

# What You Need:

→ Chicken

01 - 1 lb chicken tenders (approximately 8 pieces)

→ Onion & Cheese Chip Coating

02 - 2 cups onion-flavored chips (e.g. Funyuns or onion rings snacks)
03 - 1 cup cheese-flavored chips (e.g. cheddar cheese crisps or cheese puffs)

→ Dredging

04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 2 tablespoons milk
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

# How To Make It:

01 - Preheat oven to 425°F or set air fryer to 400°F.
02 - Line a baking sheet with parchment paper or spray air fryer basket with cooking spray.
03 - Place onion and cheese chips in a food processor or zip-top bag and crush into coarse crumbs; transfer to a shallow dish.
04 - Combine flour, garlic powder, paprika, salt, and black pepper in a shallow dish.
05 - Whisk eggs with milk in a separate shallow bowl.
06 - Pat chicken tenders dry with paper towels.
07 - Dredge each tender first in seasoned flour, shaking off excess, then dip into egg mixture, and finally press into crushed chips to adhere evenly.
08 - Place coated tenders in a single layer on the prepared baking sheet or in the air fryer basket.
09 - Bake for 16-18 minutes or air fry for 10-12 minutes, flipping halfway, until internal temperature reaches 165°F and crust is golden brown.
10 - Let tenders rest for 2 minutes before serving.

# Expert Suggestions:

01 -
  • The chip coating delivers a savory crunch that stays crispy even after cooling, unlike breadcrumb versions that turn soggy.
  • It's a genuine crowd-pleaser that works for picky eaters and adults who want something better than standard frozen tenders.
  • Preparation feels more like snacking and experimenting than cooking, so it's actually fun to make.
02 -
  • The chip texture changes as it cooks—it becomes more delicate and crispy, so don't crush it too fine initially or you'll end up with a dense, paste-like coating.
  • Flipping halfway through baking is non-negotiable if you want both sides evenly golden; unflipped tenders stay pale on one side no matter how long you cook them.
  • Skipping the egg wash sounds like it might save time, but the chips won't stick without it—you'll end up with breaded chicken instead of chip-crusted chicken.
03 -
  • Don't skip the rest step after cooking—those two minutes let the residual heat finish cooking the interior while the crust firms up enough to bite cleanly.
  • If your tenders are particularly thick, pound them gently to an even 3/4-inch thickness so they cook through in the stated time without drying out.
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