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.