Chanukah chicken


  • 1 8oz bag of plain potato chips
  • 1 cup French-fried onions
  • 1 teaspoon paprika
  • 2 tablespoons brown sugar
  • ½ cup flour
  • 2 eggs, beaten
  • Salt and pepper to taste
  • 2 lbs chicken tenders


Preheat oven to 425 degrees. Line a cookie sheet with heavy duty foil, and place a cooling rack on the cookie sheet. Spray with non-stick cooking spray.

In a gallon-sized zip top plastic bag, add potato chips, French-fried onions, paprika and brown sugar. Squeeze air out of the bag, zip the top closed, and use your hands to crumble the contents of the bag. If you’ve got some helpers on hand, let them do the crumbling – toddlers to teens can help out here. Set bag aside.

Add the flour and eggs to two individual shallow bowls. Season both with salt and pepper. In a third shallow bowl, add half of the potato chip crumble.

Coat the chicken tenders in the flour, then the eggs, then the potato chip crumble, and lay each tender flat on the rack on the cookie sheet.

Bake for 18-20 minutes, or until chicken is golden brown and cooked through.

Serve immediately with your favorite dipping sauce.

Note: the cooling rack on top of the cookie sheet helps make sure that the chicken remains crunchy all over during the cooking process.

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