Potato Chip Chicken Tenders with Two Dips
Tender chicken strips that are moist and crunchy on the outside with hints of garlic and thyme. Dip into one or both of the sauces and a complete bite.
Never would I think that potatoes chips would have a place at my dinner table, but they do know. I used Kettle Organic Sea Salt chips – I love a good plain salted chip!
Here are some of the products I used.
More chicken recipes here.
Potato Chip Chicken Tenders with Two Dips
- Total Time: 1 hour 12 minutes
- Yield: 6 1x
- Diet: Gluten Free
Ingredients
- 2-3 chicken breasts, cut into tender strips
- 1 14oz. can unsweetened coconut milk
- 1/2 teaspoon each salt and ground black pepper
- 1 heaping cup salted potato chips
- 1 cup gluten free panko bread crumbs
- 1/2 teaspoon dried thyme
Honey Mustard
- 2 tablespoons avocado mayo
- 2 tablespoons Dijon mustard
- 1 heaping tablespoon honey
- 1/2 teaspoon white wine vinegar
Mix together all ingredients in a small bowl and set aside.
Tangy + Creamy Ketchup
- 1/4 cup unsweetened ketchup
- 1/4 cup avocado mayo
- 1 tablespoon Worcestershire
- 1/4 teaspoon ground black pepper
Mix together all ingredients in a small bowl and set aside.
Get Recipe Ingredients
Instructions
- Place the cut chicken strips in a large bowl and cover with coconut milk. Toss slightly to coat all the chicken pieces. Cover and place in your refrigerator for 1 hour (or up to 4 hours).
- When you are ready to cook, preheat your oven to 400F.
- Place the salt, pepper, potato chips and panko in a food processor and pulse to process until everything is combine and the chips have broken down into 1/2 inch pieces or small pieces. Pour into a shallow bowl.
- Using one chicken tender piece at a time, dredge it into the chip mixture by pressing down slightly on all sides. Place the coated chicken on a baking sheet tray. Repeat until all the chicken is covered. Arrange the chicken tenders around the baking sheet tray so they don’t touch and have some space between them.
- Cook for 12 minutes or until they are fully cooked through. Remove from the oven and serve with the two dips.
Notes
If you don’t have a food processor, add the salt, pepper, potato chips and panko to a bowl and use your hands to break down the chips and combine.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Hi, I’m Kat — a Colorado-based Personal Chef and the heart behind White Sparrow Food Company.
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