Spicy Potato Chip Breaded Oven Baked Chicken Tenders (serves 4)

Crushing potato chips to use as breading creates a panko-like texture that is perfect for breading chicken tenders.

Brine:
1.5 lbs chicken tenders
1 ½ c buttermilk
¼ c hot sauce
1 tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 Tbs salt
2 Tbs spicy brown mustard
2 eggs

Breading:
2 c panko
(1) 6-0z bag Route 11 Mama Zuma’s Revenge potato chips
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ c flour

Instructions:

Preheat oven to 350F.

In a medium glass bowl, whisk together brine ingredients until combined. Add chicken and mix to ensure all pieces are covered. Cover and leave in refrigerator for 4-8 hours.

In a large mixing bowl, whisk panko, salt, garlic powder, onion powder, and smoked paprika until combined. Spread in a single layer on a baking sheet and bake until lightly browned.

Using a food processor, grind potato chips to a panko consistency. Add to mixing bowl with flour and panko mixture. Whisk until combined.

Shake off excess brine and bread tenders one as a time. Press each tender firmly while it is covered with breading to ensure it adheres. Place breaded tenders on a wire rack and refrigerate uncovered for 2 hours.

Preheat oven to 375F. Bake tenders on wire rack for 18-21 minutes, flipping once halfway. Serve with spicy brown mustard and enjoy.