BBQ Potato Chips Chicken Tenders
BBQ Potato Chips Chicken Tenders are a really easy dinner recipe idea that can be made in 30 minutes or less. Each chicken tender is dredged nicely in Greek yogurt (or sour cream) and coated with Barbecue potato chips. They are nicely baked until crispy on the outside and juicy on the inside.
Prep Time7 mins
Cook Time20 mins
Total Time27 mins
Servings: 5 people
- 2 lbs chicken tenders
- 1 cup Greek Yogurt plain, nonfat
- 2 cups Barbecue Potato Chips finely crushed
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Preheat oven to 400 degrees.
Line a baking sheet with foil and then place a baking rack over the foil. You are creating a nice ventilation system so the chicken does not get soggy and baked evenly and crispy. This will prevent the bottoms from becoming soggy.
Add your 2 cups of BBQ potato chips to a large storage bag. Try to remove all the air and then seal it.
Using a rolling pin or large bottle, gently roll over your chips to make fine crumbs. It is ok if they are not too fine. A little texture it ok!
Pour crumbs into a shallow dish.
Add spices and Greek Yogurt to a shallow dish and mix thoroughly.
In a medium-sized bowl, dredge chicken in Greek yogurt and spices. Be sure to coat all sides.
Carefully coat each chicken tender with chips and place each coated strip on your baking rack.
Repeat until each strip is fully coated.
Place chicken in the oven and bake for 18-20 minutes or until the internal temperature reaches 165 degrees f.
Serve with your favorite dipping sauce. For us, it was ranch & BBQ sauces.
Nutritional Values displayed are meant to be a guide and may not accurately reflect values.
To reheat, place tenders on a foil-lined baking sheet and bake for 5-10 minutes at 350.
Serving: 1portion | Calories: 416cal | Carbohydrates: 19g | Protein: 45g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 118mg | Sodium: 388mg | Potassium: 1286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 1mg