Description

Craving a fun, kid-friendly meal that’s crispy, savory, and perfect for a quick weeknight dinner? The Crispy BBQ Chip Tenders recipe is your answer! This dish features juicy chicken tenderloins coated in a smoky, tangy barbecue potato chip crust, paired with a creamy chive-garlic dipping sauce

Ingredients

To make Crispy BBQ Chip Tenders for 6 servings (with 1 cup sauce), you’ll need these key ingredients. Each one adds a layer of flavor or texture to this fun dish:

Sour Cream (1 cup): Creamy base for the dipping sauce.
Minced Fresh Chives (¼ cup): Add fresh, mild onion flavor to the sauce.
Garlic Cloves (2, minced): Bring savory depth to the sauce.
Salt (½ tsp): Enhances the sauce’s flavors.
All-Purpose Flour (¼ cup): Helps the coating stick to the chicken.
Light Brown Sugar (2 tbsp): Adds a subtle sweetness to the coating.
Ground Mustard (1 tsp): Provides tangy, spicy depth.
Pepper (¾ tsp): Adds a mild kick to the coating.
Salt (½ tsp): Seasons the chicken.
Cayenne Pepper (¼ tsp): Brings a gentle heat to the coating.
Eggs (2, lightly beaten): Act as a binder for the chip coating.
Coarsely Crushed Barbecue Potato Chips (2½ cups): Create a smoky, crunchy crust.
Chicken Tenderloins (1½ lb): Juicy, tender protein for the tenders.
Cooking Spray: Ensures a crispy, golden coating without frying.

Substitutions and Variations:

Chicken Tenderloins: Swap with chicken breast strips, thighs, or tofu for a vegetarian option.
Barbecue Potato Chips: Use kettle-cooked chips, sour cream and onion chips, or crushed cornflakes for a different crunch.
Sour Cream: Replace with Greek yogurt or a dairy-free sour cream alternative.
Cayenne Pepper: Omit for less heat or increase to ½ tsp for more spice.
Add-Ons: Mix in smoked paprika or chili powder to the flour mixture for extra flavor.
Gluten-Free: Use gluten-free flour and ensure chips are gluten-free (check labels).

Why These Ingredients Matter: The chicken provides lean protein, while the barbecue chip coating adds smoky, tangy crunch. The sour cream sauce offers creamy contrast, making this a fun, balanced meal that’s both indulgent and easy to prepare.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Dipping Sauce

In a small bowl, mix 1 cup sour cream, ¼ cup minced fresh chives, 2 minced garlic cloves, and ½ tsp salt until well combined.
Cover and refrigerate until serving to let the flavors meld.

Tip: Mince chives and garlic finely for a smooth sauce, and taste to adjust salt if needed.

Step 2: Set Up the Coating Station

Preheat oven to 400°F.
In a shallow bowl, mix ¼ cup all-purpose flour, 2 tbsp light brown sugar, 1 tsp ground mustard, ¾ tsp pepper, ½ tsp salt, and ¼ tsp cayenne pepper.
Place 2 lightly beaten eggs in another shallow bowl.
In a third shallow bowl, add 2½ cups coarsely crushed barbecue potato chips.

Tip: Crush chips in a zip-top bag with a rolling pin to a coarse texture (not too fine) for maximum crunch.

Step 3: Coat the Chicken

Pat 1½ lb chicken tenderloins dry with paper towels.
Dip each tender in the flour mixture to coat both sides, shaking off excess.
Dip in the eggs, letting excess drip off.
Coat in the crushed potato chips, patting gently to help the coating adhere.

Tip: Work in batches to keep the coating crisp, and press chips lightly to ensure they stick.

Step 4: Bake the Tenders

Place the coated tenders on a wire rack set in a 15x10x1-inch baking pan.
Spritz the tenders lightly with cooking spray to promote browning.
Bake at 400°F for 12–15 minutes until the coating is golden brown and the chicken reaches 165°F internally (no longer pink).

Tip: Use a wire rack to allow air circulation for even crisping, and check the internal temperature to avoid overcooking.

Step 5: Serve

Transfer the tenders to a platter or plates.
Serve hot with the chilled sour cream-chive sauce on the side.

Tip: Serve immediately to enjoy the crispy coating at its best, with the sauce for dipping.