Doritos Chicken Tenders (Print Version)
Chicken tenderloins wrapped in crunchy Cool Ranch Doritos crumbs, baked until they're golden, crispy, and packed with bold flavors.
# Ingredients:
→ Main Ingredients
01 -
255 g Cool Ranch Doritos
02 -
1 kg skinless boneless chicken breast
→ Breading & Coating
03 -
180 ml whole milk
04 -
4 big eggs, beaten
05 -
95 g plain flour
# Steps:
01 -
Flick on your oven to 200°C. Rub olive oil on two baking trays or cover with foil. Pop a wire rack on each baking tray if you’ve got them.
02 -
Slice chicken into strips about 5–7 cm wide and 8–10 cm long. Move the chicken pieces to a bowl and set them aside.
03 -
With Doritos still in the closed bag, squish them up to get chunky crumbs.
04 -
Lay out bowls with the milk, plain flour, smushed Doritos, and the eggs. Keep them side by side so it’s easy to coat everything.
05 -
Dip each piece in milk, next the flour, then roll in the eggs, then really press into those Dorito bits. Set your coated chicken on the trays you set up.
06 -
Slide trays into the hot oven for 15–20 minutes. Flip the strips halfway. Make sure your chicken cooks through—it should hit 74°C inside.
07 -
Put your tenders on plates right away. Add any dip you like (think ranch or barbecue) and green onions if you want them.
# Notes:
01 -
Chicken goes extra crisp on a rack since hot air moves all around.
02 -
Let leftovers cool before sealing them in the fridge for four days or tuck them in the freezer for three months max.
03 -
To warm them up, pop them in a hot oven or air fryer at 175°C till they’re crispy again.