Nacho Cheese Corn Chip Chicken Tenders
Chicken tenders coated in seasoned flour, egg, and crushed nacho cheese corn chips, then baked until golden.
Equipment
- Baking sheet
- Parchment paper
- Three shallow dishes
- Meat thermometer
Ingredients
Main Ingredients
- 24 oz chicken tenders patted dry
- 2 cup nacho cheese flavored corn chips crushed into small pieces
- 1 cup all purpose flour
- 2 large eggs
- ½ cup milk
- 1 tsp garlic powder
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Prep. Heat the oven to 400 degrees F and line a baking sheet with parchment paper. Crush the chips into small pieces and pour them into a dish.
- Set up. Mix the flour with garlic powder, paprika, salt, and pepper in one dish, and whisk the eggs with milk in another.
- Coat. Dredge each tender in the flour, dip it in the egg mixture, then press it into the crushed chips until fully covered.
- Bake. Arrange the tenders in a single layer on the pan and bake for 20 to 25 minutes, turning once halfway.
- Check. Confirm the thickest tender reads 165 F, then rest for a few minutes before serving with dipping sauce.
Notes
Substitutions: Use plain tortilla chips with a pinch of chili powder for a milder coating.
Tips: Press the chips on firmly and flip once for even browning.
Storage: Refrigerate in an airtight container for 3 to 4 days and reheat on a rack in a hot oven. Nutrition does not include dipping sauce.