Potato Chip Air Fryer Chicken Tenders
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
2937 kcal
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Course
Main Course
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Cuisine
American
Potato Chip Air Fryer Chicken Tenders
Description
This recipe coats chicken tenderloins in a wet mixture of eggs, flour, mayonnaise, salt, garlic powder, onion powder, and pepper, then presses crushed potato chips for a crunchy exterior. Potato chips add an extra layer of savory flavor and texture not typically found in traditional breading.
Cooking in the air fryer at 400°F crisps the coating quickly and evenly while cooking the chicken through. About 5-6 tenders fit in the basket per batch. The recipe suggests kettle-cooked sea salt potato chips for best texture but allows substitutions. The crunch contrasts with the tender interior of the chicken.
Alternatively, the chicken tenders can be baked at 400°F for 20-23 minutes, turning halfway until golden brown and the internal temperature reaches 165°F.
Ingredients
- 3 lbs chicken tenderloin approximately 12-14 tenders
- 2 large egg
- 1 Tbsp all-purpose flour
- 2 Tbsp mayonnaise
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder (optional)
- 1/4 - 1/2 tsp black pepper
- 13 oz bag potato chips see chef tip #2 below, kettle cooked
Instructions
Prepare
- Add potato chips to a food processor and pulse until crushed into crumbs. Alternately, you can also add the chips to a resealable plastic bag, and crush with a rolling pin or empty skillet.
- Line up 2 shallow bowls next to an empty plate. In one of the bowls, add eggs, flour, mayonnaise, salt, garlic powder, onion powder, and black pepper. Whisk together the egg mixture until smooth. In the second bowl, add potato chip crumbs.
- Preheat air fryer to 400°F.
Bread chicken
- Add chicken tenders, one at a time, to the egg mixture, turning to coat all sides, letting the excess drip off.
- Next add the chicken to the potato chip crumbs, turning and patting/pressing to coat all sides in the crumbs.
- Finally, transfer the chicken to the prepared plate. Repeat with all remaining chicken tenders.
Air fry
- Spray the basket of the air fryer with cooking spray (we like to use an olive oil or avocado oil spray), then place about 5-6 chicken tenders into the basket. Spray the tenders with a little more oil spray. Leave some space in between each tender, to make sure the hot air can really circulate.
- Air fry for 5-6 minutes, then turn chicken tenders over, spray lightly with oil spray, then air fry another 5 minutes.
- Chicken tenders should be golden brown on both sides, and have reached an internal temperature of 165°F.
Serve
- Serve warm, with any dipping sauces you'd like.
Notes
- Use kettle-cooked potato chips for the best crunchy coating, with sea salt flavor recommended.
- Air fry in batches to avoid overcrowding for even cooking and crispiness.
- Oven baking alternative: bake at 400°F on a wire rack over a baking sheet for 20-23 minutes, flipping halfway.
- Internal temperature of 165°F ensures safe and juicy chicken.
- The estimated calorie count assumes all chips are used, but some remain after breading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 2937 kcal
% Daily Value*
| Calories | 2937kcal | 147% |
| Carbohydrates | 266g | 89% |
| Protein | 82g | 164% |
| Fat | 178g | 274% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 44g | 259% |
| Monounsaturated Fat | 97g | 485% |
| Trans Fat | 1g | 50% |
| Cholesterol | 209mg | 70% |
| Sodium | 3296mg | 137% |
| Potassium | 6774mg | 144% |
| Fiber | 15g | 60% |
| Sugar | 2g | 4% |
| Vitamin A | 162IU | 3% |
| Vitamin C | 109mg | 121% |
| Calcium | 127mg | 13% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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