From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Preheat oven to 400℉. Line a baking sheet with tinfoil and place an oven-safe rack overtop. Set aside.
2
In a shallow dish, whisk together the egg and milk. Set aside.
3
Place the Doritos in a food processor and blitz until chips resemble breadcrumbs. Empty into a second shallow dish.
4
Cut the chicken breasts into strips about 1″ thick.
5
Dredge the chicken tenders in the egg-milk mixture, and then coat completely in the Dorito crumbs.
6
Place the coated chicken tenders on the prepared cookie sheet.
7
Bake for 18-20 minutes until an inserted meat thermometer reads 165℉.
My Calorie Intake
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Tips & Tricks (5)
- Crush Doritos to Consistent Size 🧡Pulse Doritos in a food processor rather than crushing by hand to achieve uniform crumb size, ensuring even coating and consistent texture throughout cooking.
- Double-Dredge for Extra Crunch 🍗After the initial egg and Doritos coating, dip the tender back into egg wash and coat again with Doritos for a dramatically crunchier, thicker crust that holds up better.
- Freeze Before Frying 🧊Refrigerate coated tenders for at least 30 minutes before cooking to help the breading adhere better and prevent it from separating during frying.
- Oil Temperature is Critical 🌡️Maintain oil at 350°F for optimal results—too cool creates greasy tenders, too hot burns the Doritos coating before the chicken cooks through; use a thermometer for accuracy.
- Separate Nacho and Cool Ranch Doritos 🎯Use either Nacho Cheese or Cool Ranch exclusively rather than mixing varieties, as each has different flavor intensity and moisture content that affects coating quality and final taste.
Recipe Facts
Diet at a Glance
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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