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Anytime I whip up Doritos chicken tenders, everyone digs in so fast there aren’t even leftovers. Inside they're juicy and soft, outside the Cool Ranch Doritos stay super crunchy and bold. You just need a few staples and a half hour tops to have a tray gone in minutes.
I first tried these on a whim during movie night, and now my whole crew asks for them whenever snacks or potlucks pop up.
Mouthwatering Ingredients
- Cool Ranch Doritos: The chips bring that famous flavor and keep things super crunchy. Crush a fresh bag to get big, crispy bits, not super fine crumbs.
- All purpose flour: The flour lets all the layers hang on and gives extra crunch. Any type will do—if you’ve got unbleached, even better.
- Boneless skinless chicken breasts: Pick fresh, plump chicken for best results. Cut into equal-sized strips so they bake just right.
- Large eggs: Beat them up so everything sticks well. Good quality eggs help with a nice golden crust, too.
- Milk: Helps your breading hug the chicken. Use 2% or whole milk if you have it.
Easy Step-by-Step Directions
- Oven and Pan Prep:
- Start by preheating your oven to 400°F. Put some foil on two baking sheets or swirl a little oil on them. Use a wire rack if you want even more crisp on your tenders.
- Slice Your Chicken:
- Chop up the chicken breasts into pieces, about three or four inches long and two to three inches wide. Keep them about the same size so they bake together. Toss all the strips in a bowl while you get set up.
- Crunch the Chips:
- Smash up your Doritos in the bag or with a rolling pin until you’ve got chunky cornflake-like bits—don't crush them too fine.
- Get Everything Ready for Dredging:
- Line up four bowls—one each for flour, milk, eggs, and crushed chips. Place your baking sheet at the end of your assembly line. Keep a wet towel close in case things get messy.
- Bread Each Piece:
- Take a chicken strip and dunk it in milk, then flour, next the egg, and then coat it well with the Doritos. Gently press the crumbs so they really latch on. Lay each piece on your baking tray, leaving space so they don't touch.
- Bake to a Crunch:
- Put the tray in the oven at 400°F. Let them bake 15 to 20 minutes, flipping halfway through so both sides crunch up. Check a thick one to make sure it's cooked all the way before taking them out.
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The first time I brought these out, my youngest dubbed them 'party chicken' because that crunch was so loud! Now they're a regular for movie night, always served with fresh popcorn.
Storing Them Right
Let the tenders cool fully, then keep them airtight in the fridge for up to four days. To get them crispy again, pop them back in the oven or air fryer—skip the microwave. Too many leftovers? Freeze them flat in a bag or tub for up to three months and reheat straight from the freezer when you want.
Swaps and Hacks
Switch up the Doritos flavor—Nacho Cheese and Spicy Sweet Chili are both great. For gluten free, use your best GF flour and double check your chips. Chicken tenderloins work if you're not into slicing. Even skim milk will do if that's what you have on hand.
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How to Dish Them Out
Pile them up and dip into ranch, BBQ sauce, or honey mustard. Sprinkle green onions or cilantro on top for color. Or wrap them up with lettuce and salsa for a tasty taco or wrap.
What Makes This Fun
This isn’t your grandma’s Southern fried chicken—here, crushed chips stand in for breadcrumbs. Folks all over the US and Canada love switching up chicken coatings, and Doritos are a cheesy throwback snack that wins over both party-goers and kids every time.
Common Questions
- → How do you make Doritos stick to the chicken?
Dunk your strips in milk first, coat in flour, add an egg dip, then press on crushed Doritos. That combo helps chips cling and go crispy as things cook.
- → Which flavor of Doritos works best?
Use what you like—Cool Ranch is bold and zesty, nacho cheese brings its own thing. Swap out flavors to fit your taste.
- → Can I get these ready ahead of time?
You bet. Bread them in advance and store them cool in the fridge until go-time. They warm up just fine after baking too.
- → What dipping sauces are best here?
Go wild—ranch, BBQ, honey mustard, spicy aioli. Anything that goes with your Doritos works. You can't mess it up.
- → How do you make them gluten-free?
Just use gluten-free flour and check your Doritos bag for wheat. That's all you need to switch them up.
- → What’s the best way to store and reheat extras?
Pop leftovers in a closed container in the fridge for up to four days. Reheat in your oven or air fryer for crunch that sticks around.