Doritos Chicken Tenders
Okay, imagine this: It’s Thursday. Or Sunday. Honestly, it could be any day that lands smack in the middle of “I’m bored with regular chicken” and “I want something fast but fun.”
Now, what if I told you the secret fix is hiding in your snack stash?
Doritos. That orange, cheesy, dust-of-the-gods stuff sticking to your fingers after a late-night Netflix binge.
Save for later:
Take those chips and throw them on some chicken, and you’ll have Dorito Chicken Tenders, a glorious mash-up that’s a little bit wild, a lot comforting, and totally crowd-pleasing.
Today, I’ll walk you through how to crisp up that chicken in Dorito armor, pull together a smoky chipotle ranch for dipping, and sneak a few tips to help you nail it—whether you crave gluten-free, crave spice, or just want to use up the chips at the bottom of the bag.
Ingredients
Here’s what you need to get those tenders going (plus a few swaps and secrets along the way):
- Chicken tenders (1 lb or 500 g), or boneless chicken breast cut into strips
Look for fresh, plump pieces. If using breast, cut them evenly for easy, quick cooking. - 1 ½ cups crushed Doritos (150 g), nacho cheese flavor preferred
You can branch out—Cool Ranch for tangy, Spicy Sweet Chili when you want a kick, or even Flamin’ Hot if you’re brave. - ½ cup breadcrumbs (50 g) [optional, for extra crunch]
Panko breadcrumbs work best for airy crispiness. For gluten-free, use GF panko or skip altogether. - 2 large eggs
Help sticks the coating together—think of them as edible glue for flavor. - ¼ cup milk (about 50 ml)
Adds richness to the egg wash, helps the crust really stick. - ½ teaspoon garlic powder
Layering that savory punch. - ½ teaspoon smoked paprika
Just a hint of smokiness. Regular paprika if you’re out, but smoked really pops. - ½ teaspoon salt
- ½ teaspoon black pepper
- Cooking oil or spray
You want a little fat so nothing sticks, plus it boosts browning.
For the smoky, creamy dunk (aka Chipotle Ranch), you’ll need:
- ½ cup mayonnaise (120 ml)
- ½ cup sour cream or Greek yogurt (120 ml)
Greek yogurt keeps it light and adds tang. - 1 tablespoon fresh lemon juice
Brightens everything up. - 1–2 chipotle peppers in adobo sauce, finely chopped
Adjust to taste. Less if you’re spice-shy, more if you’re living dangerously. - 1 teaspoon adobo sauce (from the chipotle can)
Brings that deep smoky flavor. - 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper
Pro tip for picky eaters or spice-haters: Just do classic ranch (skip the chipotle). Prefer grilling? Marinate chicken in buttermilk, skip breadcrumbs, and grill on skewers. There are endless ways to riff.
How to Make Dorito Chicken Tenders
Okay, now to the good part. Here’s how I get that crispy, cheesy shell every time:
1. Crush the Doritos
Put chips in a zip bag, grab a rolling pin, and go to town. You want them fine but not powdery—think bread crumb texture with a little crunch.
Mix in breadcrumbs if you want even more crunch. Skip them if you want straight-up Dorito madness.
2. Prep Your Egg Wash
In a bowl, beat those eggs with the milk until smooth. This not only keeps the coating clinging to the chicken but gives it a bit of lift and color, too.
3. Season the Chicken
Mix the garlic powder, smoked paprika, salt, and pepper in a little bowl. Sprinkle this over your chicken and rub it in (like sunscreen at the beach—don’t leave any spots uncovered).
4. Bread the Chicken
Set up your breading station: first the egg wash, then the Dorito mix.
- Take each chicken strip, dip it in the egg-milk mixture, let the extra drip away.
- Right into the Dorito crumbs, press to coat every side. Don’t be shy—get those edges!
If you want a thicker crust, do a double dip: egg, Doritos, back to egg, back to Doritos.
5. Bake (or Fry)
To bake: Heat your oven to 400°F (200°C). Line a tray with parchment and hit it with a spritz of oil. Lay out the strips—not touching. Give them another light mist of cooking spray. Bake 18–22 minutes. Flip halfway through for all-over crunch. They should come out golden, crunchy, and cooked through.
Don’t crowd your tray. If you do, you steam the tenders and lose that crisp. Spread ‘em out, give them space.
To fry: Heat half an inch of oil in a skillet on medium. Fry chicken in batches, 2–3 minutes per side. Drain on paper towels.
6. Make the Chipotle Ranch
While the chicken cooks, mix mayo, sour cream or yogurt, and lemon juice in a bowl. Add the chopped chipotles, a spoonful of adobo sauce, and dry seasonings. Whisk.
Adjust salt and pepper to taste. Chill for 30 minutes if you can (flavors meld, dressing thickens).
7. Serve
Let the chicken cool for five minutes (if you can resist). Pile on a big platter, serve with a bowl of chipotle ranch, and watch them disappear.
Pro Tips for Extra-Crisp, Juicy Tenders
- Fresh Doritos crunch more. Use a new bag, not the ones that have gone soft at the back of the pantry.
- Double-dip for more coating. If you want a shell almost as thick as the chicken itself, go egg, Doritos, egg, Doritos.
- Thick chicken strips dry out. Slice your chicken breast into even, thinner strips for fast, even cooking—and juicier results.
- Cool five minutes before eating. The crust finishes crisping as it cools slightly, so the first bite shatters, not sogs.
Fun Variations and Swaps
- Sweet Chili Doritos for a tangy-sweet punch.
- Cool Ranch Doritos and an herby ranch dip.
- Gluten-free panko and GF Doritos for the celiac crowd.
- Add extra smoked paprika or cayenne if you want more fire.
Doritos Chicken Tenders with Chipotle Ranch Dressing
Ingredients
Dorito Chicken Tenders
- 1 lb chicken tenders 500 g or boneless chicken breast, cut into strips
- 1 ½ cups crushed Doritos 150 g, nacho cheese flavor or your favorite
- ½ cup breadcrumbs 50 g (optional, for extra crispiness)
- 2 large eggs
- ¼ cup milk 50 ml
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- Cooking oil or spray
Chipotle Ranch Dressing
- ½ cup mayonnaise 120 ml
- ½ cup sour cream or Greek yogurt 120 ml
- 1 tbsp fresh lemon juice
- 1-2 chipotle peppers in adobo sauce finely chopped (adjust for spice level)
- 1 tsp adobo sauce from the chipotle can
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt or to taste
- ¼ tsp black pepper
Instructions
For the Chicken Tenders
- Crush the Doritos into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix with breadcrumbs if using.
- In a bowl, whisk the eggs with milk.
- In another bowl, mix garlic powder, smoked paprika, salt, and black pepper. Rub this seasoning into the chicken strips.
- Dip each chicken strip into the egg mixture, then coat it evenly with the crushed Doritos mixture.
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper. Lightly grease it with cooking spray. Arrange the coated chicken strips on the tray and bake for 18–22 minutes, flipping halfway through, until golden brown and crispy.
- Enjoy hot with your favorite dipping sauce, like the Chipotle Ranch Dressing below!
For the Chipotle Ranch Dressing
- In a bowl, whisk together mayonnaise, sour cream, and lemon juice until smooth.
- Stir in chopped chipotle peppers, adobo sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Blend for smoothness (optional): For a smoother dressing, blend the mixture in a food processor or with an immersion blender.
- If the dressing is too thick, add a little water until you reach your desired consistency.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
