Cheetos® Crusted Chicken Tenders

By Chef Max Straczek

This recipe hits the spot for a quick dinner or a late-night snack...

5 min prep time

25 min cook time

Serves 2

Why we like it

In this recipe, we used crunchy cheese flavoured Cheetos®, but you can use pretty much any of your favourite chips, crackers, beard crumbs or even corn flakes.

Almost all of them will create an awesome crust for this quick and easy recipe that works for dinner or a snack.

Cheetos® already have TONS of flavour, so there’s no need for ‘extra’ seasoning.
We do, however, want to lightly season (read: only a pinch of salt) the tenders, the egg wash, and the flour.


2 servings

Preparation Notes

For faster and easier breading, create a dredging assembly line by following this simple three-step process:

1.) Coat the tenders in flour to create a dry surface for the next layer to stick to.
2.) Dip the tenders into the egg wash, and allow any excess to drip off
3.) Press the tenders into the crushed Cheetos® so they’re coating with an even layer.

To prevent making a mess, use one hand for the wet ingredients, and the other hand for the dry.

Making the recipe

  1. Step 1


    • Preheat oven to 350ºF.
    • Pour the Cheetos® into a sealable plastic bag.
    • Have fun crushing the Cheetos®. We’re looking for a fine breading texture.
    • Transfer the crushed Cheetos® onto a large plate.
    Next step
  2. Step 2


    • Lightly season the chicken tenders with salt, but be aware that the Cheetos® already have their fair share of salt.
    • Onto another large plate, add the flour and lightly season with another pinch of salt.
    Next step
  3. Step 3


    • Working one tender at a time, dip the chicken into the flour, then into the egg wash, and then cover it with a healthy coating of crumbled Cheetos®.
    • To make sure the whole tender is coated, use your hands to press the crumbs into the chicken. But, remember to wash your hands afterwards.
    Next step
  4. Step 4


    • Place the coated tenders onto a baking sheet lined with parchment paper and bake for 15-20 minutes. Set a timer to remind yourself to flip halfway.
    • Before eating, allow the tenders to cool, then serve with your favourite dipping sauce, and chop down!

The Butcher

Learn more