Bagel Chip Crusted Chicken Tenders
Crushed bagel chips give a coarse, craggy crust that stays crunchy out of the oven. Pick the chip flavor and you change the whole dish without changing the method.
- Prep
- 20 min
- Cook
- 22 min
- Total
- 42 min
- Serves
- 4
Ingredients
About 12 tenders.
- ThinSlim 1 bag ThinSlim Foods Bagel Chips Original
- ThinSlim 1/2 cup ThinSlim Foods Love-the-Taste Low Carb Breadcrumbs Plain
- 1 1/2 lb chicken tenders
- 2 large eggs
- 1 tbsp Dijon mustard
- 1/2 cup grated Parmesan
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- Lemon wedges, to serve
Shop this recipe
Made with ThinSlim. Figures are the product label, not the finished dish.
Swap it
- Bagel Chips Cheesy $5.99
- Bagel Chips Southwest Seasoned $5.99
Method
- Heat the oven to 425F. Set a wire rack inside a sheet pan and brush the rack with oil.
- Crush the bagel chips in a bag with a rolling pin until the largest pieces are about the size of a lentil. Stop while the texture is still coarse and uneven. Fine crumbs give you a sandy coating instead of a craggy one.
- Mix the crushed chips with the breadcrumbs, Parmesan, garlic powder, paprika, salt and pepper in a shallow dish.
- Beat the eggs with the mustard in a second shallow dish.
- Pat the tenders completely dry. Wet chicken sheds its coating in the oven.
- Dip each tender in egg, let the excess drip off for a second, then press it firmly into the crumb mixture on both sides. Press, do not sprinkle.
- Lay the tenders on the rack with space between them and drizzle the olive oil over the tops.
- Bake 18 to 22 minutes, until the crust is deep golden and the thickest tender reads 165F, or the juices run clear when pierced.
- Rest 3 minutes and serve with lemon wedges.
Tips
The rack is what makes this work. On a bare sheet pan the underside steams in its own juices and goes soft while the top browns. Elevated, air moves underneath and both sides crisp.
Crush coarse. The temptation is to blitz the chips in a processor, and that turns them into dust that packs flat against the chicken. Hand crushed, uneven pieces catch the oil and stand proud of the surface, which is where the crunch comes from.
The breadcrumbs are not filler. Chips alone slide off; breadcrumbs fill the gaps and bind the coarse pieces to the egg.
Swap the chip flavor and you get a different dinner from the same method. Southwest Seasoned with lime and cilantro. Cheesy with marinara for a parm. Cinnamon and Sweet is the one to skip here.
Crush coarse. The temptation is to blitz the chips in a processor, and that turns them into dust that packs flat against the chicken. Hand crushed, uneven pieces catch the oil and stand proud of the surface, which is where the crunch comes from.
The breadcrumbs are not filler. Chips alone slide off; breadcrumbs fill the gaps and bind the coarse pieces to the egg.
Swap the chip flavor and you get a different dinner from the same method. Southwest Seasoned with lime and cilantro. Cheesy with marinara for a parm. Cinnamon and Sweet is the one to skip here.