CRISPY BAKED POTATO CHIP-CRUSTED CHICKEN TENDERS
Crispy, crunchy, and just fun to eat, these Potato Chip-Crusted Chicken Tenders are a sure way to please your family and friends! Serve with your favorite dipping sauces. a
Servings: 4
Ingredients
- 1 pound chicken tenders
- 1 bag gluten-free, seed oil free potato chips (I used Siete Foods sea salt and vinegar chips)
- 1 ½ cups almond flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup olive oil
- Dipping sauces for serving (I used Primal Kitchen ketchup, buffalo sauce, and Korean BBQ sauce)
Instructions
- Preheat the oven to 400°F.
- Break the chips up into small crumbs. This is easiest in a food processor, but you can also break them up in the bag.
- Set up your “breading” station by adding the almond flour, salt, and pepper to a low dish. Add the olive oil to a second dish and add the chip crumbs to a third dish.
- Dip the tenders in the flour first, then in the olive oil, then in the chips, and place on a greased sheet pan.
- Spray the chicken tenders generously with olive oil and bake for 20 minutes until lightly crispy.
- Remove from the oven and lightly spray with olive oil once cooked.
- Broil for 2 to 3 minutes to get a nice crisp on the outside (watch closely because they can burn easily).
- Once the tenders have finished broiling, allow them to cool slightly and serve with dipping sauces of your choice. ENJOY!