Doritos Crusted Chicken Tenders (Print Version)
# Ingredients:
→ Main Ingredients
01 -
255 g Cool Ranch Doritos
02 -
1 kg boneless, skinless chicken breasts
→ Breading & Coating
03 -
180 ml whole milk
04 -
4 large eggs, beaten
05 -
95 g all-purpose flour
# Instructions:
01 -
Grab your favorite dips like ranch or barbecue and enjoy the chicken strips right away. You can toss on some sliced green onions for a little extra flavor if you want.
02 -
Slide the loaded tray into the oven and let them cook for 15 to 20 minutes, flipping them just once in the middle. Make sure each one is cooked through and the inside gets to 74°C.
03 -
Dip each strip of chicken first into the milk, then roll it in flour, dunk it into the eggs, and finally press both sides into the Doritos crumbs. Put each coated piece onto the prepared tray as you go.
04 -
Line up four shallow bowls: start with milk, then flour, next the beaten eggs, and finish with your pile of crushed Doritos.
05 -
Leave the chips in their bag and crunch them up until you get big crumbly pieces, sort of like chunky breadcrumbs.
06 -
Take the chicken and cut it into strips, each about 8 to 10 cm long and roughly 5 to 7 cm wide. Set these pieces aside in a bowl when you're done.
07 -
Set your oven to 200°C. Lay foil or a bit of oil on two trays. If you've got a rack, pop it on the tray now.
# Notes:
01 -
Best crunch happens if you set the chicken up on a rack in the oven so the air can flow underneath.
02 -
Let leftovers cool first, then stick them in a sealed-up container in the fridge for up to four days. Or toss them in the freezer for up to three months.
03 -
Warm up later using your oven or air fryer at 175°C so they get crispy again and are piping hot.