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Crispy on the outside, juicy and tender on the inside. These can be made and then flash frozen for a later day!
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:
Preheat your oven to 400 F.
In a large bowl whisk together the eggs and buttermilk. Add in the chicken tenders, toss and set off to the side.
In the bowl of your food processor add 6 ounces of original kettle-cooked potato chips. Blend until fine crumbs form. Pour the chip crumbs into a shallow bowl and season with the paprika, garlic and onion powder.
Then process the jalapeno kettle chips in the food processor. Pour the crumbs into another shallow bowl and season with the black pepper.
Set up your breading station starting from left to right: chicken tenders, then the 2 bowls of chip crumbs and then a rimmed baking sheet with either a baking rack set inside or lined with parchment paper.
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 the prepared pan. Repeat with half of the tenders.
Follow the same instructions as above, but this time dip the remaining chicken tenders into the jalapeno chip crumbs.
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.
Or if you prefer a ‘wrap’, you could slice the tenders into strips and place them in a soft 10 inch tortilla, topped with shredded lettuce, cheddar cheese and a drizzle of the spicy ranch sauce.
If you want to freeze then and serve later: I take the leftover cooked chicken tenders, place them in an even layer on a sheet pan and pop them into the freezer for 30 minutes. Then I remove the pan from the freezer, place the chicken in a freezer safe bag (or container), seal it and freeze. That’s it! To reheat simply bake on a rimmed sheet pan at 400 F for 15-20 minutes or until hot!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!