Ingredients:

Directions:

Preheat your oven to 400 degrees.

In a large bowl whisk together the eggs and buttermilk. Add in the chicken tenders, toss and set off to the side.

In the bowl of your food processor; add 6 ounces of original kettle-cooked potato chips. Blend until fine crumbs form. Pour the chip crumbs into a shallow bowl and season with the paprika, garlic and onion powder.

Repeat the same with the jalapeno kettle chips. Pour the crumbs into another shallow bowl and season with a quarter teaspoon of black pepper.

Set up your breading station starting from left to right: chicken tenders then chip crumbs then a rimmed baking sheet with either a baking rack set inside or lined with parchment paper.

One at a time, remove a chicken tender letting the excess buttermilk/egg mixture drip back into the bowl. Dredge the tender into the original chip crumbs and then placing them on the prepared pan. Repeat with half of the tenders.

Follow the same instructions as above, but this time dip the remaining chicken tenders into the jalapeno chip crumbs.

Bake for 20-25 minutes in your preheated oven, rotating the pan halfway through baking. Let cool before serving alongside a small bowl of the spicy ranch dipping sauce.

Or slice the tenders into strips and place them in a soft 10 inch tortilla, topped with shredded lettuce, cheddar cheese and a drizzle of the spicy ranch sauce.

FOR THE SPICY RANCH: In a small bowl combine the ranch and the Frank's. Stir, cover and refrigerated until the chicken tenders are done.

FREEZING: I take the remaining cooked chicken tenders, place them in an even layer on a sheet pan and pop them into the freezer for 30 minutes. Then I remove, place them in a freezer safe bag {or container} and that's it! To reheat simply bake on a rimmed sheet pan at 400 degrees for 15-20 minutes or until hot!

Source: www.simplyscratch.com