Air Fryer Potato Chip Chicken Tenders
I make these 20-minute Air Fryer Potato Chip Chicken tenders with juicy chicken coated in crispy potato chips, then air-fried to crunchy perfection. I love serving them for lunch to my family with a salad or as party appetizers when I’m hosting.
What inspired me to make these air fryer potato chip chicken tenders was a birthday party we were invited to for one of my son’s friends. The host had hired a food truck serving all kinds of kid-friendly food, including these fried-taste chicken coated in potato chips. The moment I took a bite, I knew I had to make something similar at home but without deep frying, of course. Just like I did when I came up with my crispy oven-baked chicken tenders.
Table of contents
You already know how much I love making recipes using my “best friend the air fryer“, so of course I had to give this one a try. I went to the local market, grabbed some fresh chicken breasts and a bag of chips, and the rest was already waiting in my pantry; just eggs and a few seasonings. I won’t spoil it for you, but trust me, once you try it, you’ll see why I’m so excited about this one.
Why you will love this recipe
- Crispy on the outside, just how my kids like it: The potato chips make the perfect crunchy coating and the air fryer keeps the chicken tender inside. No dry chicken and no frying oil needed.
- Dinner that’s ready before the kids ask for snacks: I can make this recipe in about 20 minutes (you can’t beat this, seriously) which is great on busy days when time just disappears. While it cooks, I have time to clean up or set the table.
- Easy shopping list required: I make this with chicken, chips, and seasonings I already have at home. Also it is perfect for meal planning since it stores great!
- Lunch, dinner, or party food that everyone loves: I’ve packed these in lunchboxes, served them with salad for dinner, and even sliced them into smaller pieces for party trays.
What you will need
- Chicken breast: I like using fresh boneless and skinless chicken breast and slice it into tenders. You can always swap for frozen chicken too.
- Potato chips and egg: Crushed potato chips give the chicken the crispy coating I love. The egg helps everything stick.
- Seasoning blend: I mix garlic powder, onion powder, ranch seasoning, parsley, paprika, and cayenne for a flavorful crust. It’s a little zesty with just a touch of spice.
- Oil spray and salt: A quick spray of oil keeps the chicken from sticking. I add salt to taste, depending on how salty the chips are.
How to make
1. Mix the seasoning and potato chips: I add the crushed potato chips to a plastic zipper bag with onion powder, garlic powder, paprika, ranch seasoning, and parsley. Then I crush everything with a rolling pin until it turns into fine crumbs and shake the bag to mix it all together while the air fryer preheats to 400 degrees.
2. Make the coating and dip the chicken: I pour the crushed chips into a shallow bowl and whisk the egg in another dish. Then I use a fork to dip each chicken tender into the egg.
3. Coat the chicken and prep the basket: After I press each chicken tender into the chip mixture until it’s fully coated, I take out the air fryer basket and give it a light spray of cooking oil to keep everything from sticking.
4. Air fry and serve: I place the coated chicken tenders in a single layer in the air fryer basket and cook them for 8 to 10 minutes, flipping them halfway through. Once they’re crispy and golden, I serve them with dipping sauces.
Expert tip
Cook in batches smartly
If your air fryer basket doesn’t fit all the chicken tenders at once, no worries. I just cook them in batches and transfer the finished ones to a baking sheet lined with parchment or foil. Then I pop them in the oven on the lowest heat setting to keep them warm while the rest cook. This way everything stays crispy and ready to serve at the same time.
More tips to consider:
- The egg helps the chip coating stick to the chicken. Without it, the crumbs can fall off during cooking.
- I make sure the chips are mostly fine crumbs so they coat evenly. A few bigger pieces add a nice crunch, but too many can fall off in the air fryer.
- I always check that the chicken is cooked through before serving. It should be golden on the outside and reach 165 degrees in the center.
- After air frying, I let the tenders sit for a minute or two. It helps the coating stay crisp and gives the juices time to settle.
Recipe variations:
- Chip flavor swap: I sometimes swap the plain potato chips with flavored ones like barbecue, cheddar, sour cream and onion, or honey mustard. About one small bag works great.
- Crunchy cereal option: If I’m out of chips, I crush corn flakes or use crackers instead. About 1 and a half cups of crushed flakes does the job.
- Mini chicken bites: I cut the chicken into smaller bite-sized pieces if I want nugget-style tenders. They cook a little faster, usually in 7 to 8 minutes.
- Try other meats: This recipe also works with turkey breast, thin pork chops, or beef strips. I slice them into tender-size pieces and follow the same steps.
- Add more herbs: Sometimes I mix in extra herbs like thyme, dill, or rosemary with the seasoning. A half teaspoon is usually enough to add a new layer of flavor.
- Keep it mild: If I’m making this for kids or someone who doesn’t like heat, I just leave out the cayenne.
Serving suggestions:
When we’re having a backyard BBQ or one of the kids’ birthday parties, these potato chips chicken tenders are usually part of the spread. I set them out with some dipping sauces link ranch, barbeque sauce or the classic ketchup. They’re easy to eat with your hands and work great for a crowd, especially when the grill is full with some chicken skewers or I just don’t want to deal with it.
For sides, I usually make my chickpea salad earlier in the day and keep it chilled until serving. If we’re doing a playdate or weekend hangout, I add a batch of shrimp salad sliders for the adults and the kids usually steal a few of those too. And when strawberries are in season, I bring out my whipped strawberry butter with some soft rolls or toast.
How to store leftovers
- Store: I keep any leftovers in an airtight container or a big zipper bag and store them in the fridge for a few days.
- Freeze: If we don’t eat them in time, I freeze the extra chicken in a freezer bag and keep it for a couple of months.
- Thaw: I thaw the frozen chicken in the fridge overnight so it’s ready to reheat the next day.
- Reheat: To warm it up, I use the microwave for about 60 to 90 seconds or pop it in the air fryer for two minutes to get it crispy again.
Frequently asked questions
Nope, I skip that step to keep things simple. The chicken stays juicy in the air fryer and the seasoning blend adds plenty of flavor right in the coating. That’s one less dish to clean and it saves me time on a busy night.
Yes, if I don’t feel like pulling out the air fryer or I want to make a bigger batch at once, I bake them at 425 degrees on a lined sheet pan. I flip them halfway through and let them cook until the outside is golden and crisp. It takes a little longer than air frying but still turns out really tasty.
Chicken can dry out if it cooks too long, so I always check mine around the eight-minute mark. The temperature should reach 165 degrees when it’s done, but I usually take it out at 160 and cover it with foil. Letting it rest for about 10 to 15 minutes helps it finish cooking and keeps it juicy.
More air fryer recipes to try:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Air Fryer Potato Chip Chicken Tenders
Ingredients
- 8 small chicken tenders
- 1 egg beaten
- Cooking oil spray
Seasoning:
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon Ranch
- 1/4 teaspoon dried parsley
- 1/4 teaspoon cayenne pepper
- 1 small bag of potato chips your favorite chips
- Salt to taste
Instructions
- First, combine the seasoning ingredients in a large Ziploc bag, zip it, and crush the chips with a rolling pin until they are fine crumbs. Shake the bag to combine the seasonings with the chips.
- Preheat the air fryer to 400 degrees F.
- Add the beaten egg to a shallow dish, and the chip mixture to another shallow dish.
- Then, use a fork to dip the chicken tenders into the egg first.
- After that, roll in the chip mix until the meat is fully covered.
- Spray the air fryer basket with oil spray. Arrange the coated chicken in the air fryer basket in an even layer, without the tenders touching each other. Cook for 8 to 10 minutes, carefully turning over halfway through. Cook longer if needed.
- Serve with your favorite dipping sauces like honey mustard sauce, BBQ sauce, hot sauce, or ranch dressing.
Notes
Cook in batches smartly
If your air fryer basket doesn’t fit all the chicken tenders at once, no worries. I just cook them in batches and transfer the finished ones to a baking sheet lined with parchment or foil. Then I pop them in the oven on the lowest heat setting to keep them warm while the rest cook. This way everything stays crispy and ready to serve at the same time.More tips to consider:
- The egg helps the chip coating stick to the chicken. Without it, the crumbs can fall off during cooking.
- I make sure the chips are mostly fine crumbs so they coat evenly. A few bigger pieces add a nice crunch, but too many can fall off in the air fryer.
- I always check that the chicken is cooked through before serving. It should be golden on the outside and reach 165 degrees in the center.
- After air frying, I let the tenders sit for a minute or two. It helps the coating stay crisp and gives the juices time to settle.