Easy Corn Tortilla Chicken Tenders

I have distinct memories of my mom using greasy potato chips to coat chicken breast to make the most delicious chicken tenders ever. Now, being a mom myself, I realize how brilliant that was. Why not cover a healthy source of protein with a bit of mouthwatering, salty chips to help your kids actually eat dinner?

Fast forward to now. Something tells me it’s frowned upon to coat anything with the contents of that yellow bag of not-so-healthy potato chips. While this is true, there is nothing I love more than chicken tenders dipped in ranch so I needed to create a healthier version than my mom’s old go-to. Enter Shagbark Seed and Mill. They are a local Ohio company just a short drive away from where I live and they have the cleanest ingredients: organic corn, water, sunflower oil, salt, and lime. THAT’S IT!  Why not put these chips to work to create a marriage between mexican tortilla chips and southern “fried” chicken?

This recipe was so easy and provided the crispiest chicken tenders I’ve ever made. Both my husband and my son asked for seconds.

Pair this with Tessemae Creamy Ranch dressing for a dipping sauce and it’s a match made in healthy food heaven.   

Try it out and don’t forget to check out Shagbark Seed and Mill to see if they are coming to a store near you!

Print Recipe
Easy Corn Tortilla Chicken Tenders
The perfect mash up between Mexican style tortilla chips and southern fried chicken, but with a healthy twist!
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Place chips and seasonings into a food processor or high speed blender to grind and combine into a coarse flour like texture. You can also break up the chips by hand but the texture will be harder to work with. Pour chip mixture onto a a plate or a pie pan. Something that gives a lot of surface area but won't let the mixture spill out.
  2. Crack the eggs into a small bowl and whisk them with a fork.
  3. Dip each chicken tender into the egg wash and then press it into the corn mixture. Coat the chicken with the mixture and set aside on a plate.
  4. Once all chicken is coated evenly with the corn mixture, heat up your cast iron skillet on medium heat with about 2tbsp of your avocado oil. Wait until skillet is fully warmed.
  5. Place about half of the chicken tenders on the skillet and let sizzle for about 7-8 minutes. Try not to lift them until then to allow the corn mixture to fully crisp up. Flip and continue on the other side. Both sides should be browned and crispy and fully cooked through the middle.
  6. Once done, place on a new plate and let cool. Serve with Tessemae Creamy Ranch or make your own healthy alternative!
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