Crispy Barbecue Chicken Tenders Recipe
Crispy Barbecue Chicken Tenders Recipe photo by Taste of Home
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Crispy Barbecue Chicken Tenders Recipe

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These crunch-coated chicken tenders are a little sweet, a little tangy and a whole lot of fun. In half an hour, your family's new favorite dish is ready to eat. When I have extra time, I roast garlic and add it to the sauce. —Andreann Geise, Myrtle Beach, South Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 cup (8 ounces) sour cream
  • 1/4 cup minced fresh chives
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour
  • 2 tablespoons light brown sugar
  • 1 teaspoon ground mustard
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 eggs, lightly beaten
  • 2 cups coarsely crushed barbecue potato chips
  • 1-1/2 pounds chicken tenderloins
  • Oil for frying


  1. In a small bowl, mix sour cream, chives, garlic and salt. In a shallow bowl, mix flour, brown sugar and seasonings. Place eggs and potato chips in separate shallow bowls. Dip chicken in flour mixture to coat both sides; shake off excess. Dip in eggs, then in potato chips, patting to help coating adhere.
  2. In a deep skillet, heat 1/4 in. oil to 375°. Fry chicken, a few strips at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve with sauce. Yield: 6 servings.
Originally published as Crispy Barbecue Chicken Tenders in Simple & Delicious August/September 2014

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dschultz01 239200
Reviewed Dec. 11, 2015

"I deep-fried these and they came out great! The sauce was very tasty also!"

swirl1008 230353
Reviewed Jul. 29, 2015

"I'm making this tonight. What kind of sauce do you use?"

DianeC23 227439
Reviewed Jun. 4, 2015

"Very tasty! I baked them instead of frying, but will definitely be making them again!"

dcscake_OH 196512
Reviewed Aug. 16, 2014

"Great, I also baked them. My family loved them."

cheezhed68 114544
Reviewed Jul. 23, 2014

"These were great. I baked them, instead of frying, at 400 degrees for 15 minutes."

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