TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 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
  • 2-1/2 cups coarsely crushed barbecue potato chips
  • 1-1/2 pounds chicken tenderloins
  • Cooking spray


  1. Preheat oven to 400°.
  2. In a small bowl, mix sour cream, chives, garlic and salt. Refrigerate until serving. 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.
  3. Place on a rack in a 15x10x1-in. baking pan; spritz with cooking spray.
  4. Bake 12-15 minutes or until coating is golden brown and chicken is no longer pink. Serve with sauce. Yield: 10 servings (1 cup sauce).
Originally published as Crispy BBQ Chip Tenders in Chicken Digest 2015

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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