The Pioneer Woman Tasty Kitchen
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Potato Chip Crusted Chicken Tenders with Spicy Ranch Dip

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Crispy on the outside, juicy and tender on the inside. These can be made and then flash frozen for a later day!

Ingredients

  • FOR THE DIP:
  • ¾ cups Ranch Dressing
  • ¼ cups Frank's Red Hot Sauce
  • FOR THE CHICKEN:
  • 2  Eggs
  • 1 cup Buttermilk
  • 3 pounds Chicken Tenders
  • 6 ounces, weight Original Kettle-Cooked Potato Chips
  • ¼ teaspoons Paprika
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Onion Powder
  • 6 ounces, weight Jalapeno Kettle-Cooked Potato Chips
  • ¼ teaspoons Fresh Cracked Black Pepper

Preparation

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!

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2 Reviews

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Deanna F on 7.8.2013

Didn’t try the dip (we used honey mustard), but I will definitely be making this chicken recipe again. My husband and I really enjoyed them. The left overs were great in wraps for lunches over the next couple days.

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Sandy on 5.6.2013

This was an awesome recipe! We are used to fried chicken, but this baked chicken was tender, juicy and sweet. I baked for the recommended time, but did flip the broiler on it for about 5 minutes to get it golden and a little more crispy. The potato chips gave it a nice potato flavor that complimented the chicken beautifully. Being a total spice-head, I will be spicing this one up some next time. The flavors are pretty darn versital. Definately a keeper! Thanks for sharing!

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