Doritos Crusted Chicken Tenders (Print Version)
# Ingredients:
→ Main Ingredients
01 -
255 g Cool Ranch Doritos
02 -
1 kg chicken breasts, no bones or skin
→ Breading & Coating
03 -
180 ml whole milk
04 -
4 large eggs, whisked
05 -
95 g regular flour
# Instructions:
01 -
Right after baking, toss the strips onto a platter. Add chopped green onions if that's your thing and grab your favorite dip like ranch or barbecue.
02 -
Pop the trays in the hot oven. Flip the strips once in the middle, bake for 15 to 20 minutes total, and make sure they're hot inside — aim for 74°C so your chicken isn’t raw.
03 -
Take each chicken strip and dunk first in milk, then coat in flour, then slide into the eggs, and finally press into crushed Doritos so every bit is covered. Lay them out spaced apart on the trays.
04 -
Put out shallow bowls — one for the milk, another for flour, the next for eggs, and the last one for Doritos crumbs. Keep them in any order that works for you.
05 -
With the bag sealed, smash up the Doritos until they're crumbly and rough like chunky bread bits.
06 -
Chop chicken breasts into strips, aim for pieces about 8–10 cm long, 5–7 cm wide. Drop 'em into a bowl and keep close by.
07 -
Fire up the oven to 200°C. Grab two trays and cover them with foil or brush with some olive oil. If you've got wire racks, pop them on the trays.
# Notes:
01 -
Want extra crunch? Throw the strips on a rack so the heat goes everywhere while they bake.
02 -
Chill cooked strips before stashing—toss leftovers in a sealed box in the fridge for four days or pop them in the freezer for up to three months.
03 -
If reheating, use an oven or air fryer set to 175°C to get them crispy again.