Potato Chip Crusted Chicken Tenders with Spicy Ranch Dip Recipe

12
20 mins
45 mins

Ingredients

FOR THE DIP:
3/4 cups Ranch Dressing
1/4 cups Frank's Red Hot Sauce
FOR THE CHICKEN:
2 Eggs
1 cup Buttermilk
3 pounds Chicken Tenders
12 ounces, weight Original Kettle-Cooked Potato Chips
1 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

Preparation

Step 1

Preparation Instructions

For the spicy ranch dip: In a small bowl combine the ranch and the Frank’s Red Hot sauce. Stir, cover and refrigerate until the chicken tenders are done.

For the chicken:

1.Preheat your oven to 400 F.
2.In a large bowl whisk together the eggs and buttermilk. Add in the chicken tenders, toss and set off to the side.
3.In the bowl of your food processor add 6 ounces of original kettle-cooked potato chips. Blend until fine crumbs form.Repeat with the remaining potato chips Pour the chip crumbs into a shallow bowl and season with the paprika, garlic and onion powder.
3.One at a time, remove a chicken tender letting the excess buttermilk/egg mixture drip back into the bowl. Dredge the tender in the original chip crumbs and then place it on a rimmed baking sheet lined with parchment.
4.Bake for 20-25 minutes in your preheated oven, rotating the pan halfway through baking. Remove pan from oven and set it on a rack. Let chicken cool before serving alongside a small bowl of the spicy ranch dipping sauce.

To Make Ahead
If you want to freeze them and serve later, take the cooled cooked chicken tenders, place them in an even layer on a sheet pan and pop them into the freezer for 30 minutes.Remove the pan from the freezer, place the chicken in a freezer safe bag (or container), seal it and freeze. To reheat simply bake on a rimmed sheet pan at 400 F for 15-20 minutes or until hot!