Corn Chip Crumbed Chicken

Corn Chip Crumbed Chicken

These easy, crispy, crunchy Corn Chip Crumbed Chicken tenders are going to be a massive hit at dinner (with both the kids and adults).

Tender juicy chicken breast strips crusted in our favorite cheesy corn chips and oven baked to perfection.

Serve them with our amazing Chimichurri sauce for that extra kick!
INGREDIENTS
  • Chicken Tenderloins | Halved Crossways 
  • Buttermilk | 250ml (1 cup)  
  • Corn Chips | 170g packet | Coarsely Chopped 
  • Eggs | 2 x 50g | Lightly Whisked 
  • Plain Flour 
  • Chimmuchuri sauce, to serve 
METHOD
Step 1 | Place the chicken in a glass or ceramic bowl. Cover with the buttermilk. Cover and place in the fridge for 4 hours or overnight to marinate.

Step 2 | Preheat the oven to 180C. Line a baking tray with baking paper.

Step 3 | Pulse the corn chips in a food processor until coarsely chopped. Transfer to a plate. Pour the whisked eggs into a shallow bowl. Place the flour on a separate plate.

Step 4 | Drain the chicken and discard the buttermilk. Place the chicken in the flour, shaking to remove excess. Dip in the egg and then press into the corn chips, pressing well to coat. Transfer to the prepared tray. Spray with oil. Bake for 12-14 minutes or until golden.

Serve with your favourite dipping sauce (or ours).
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