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Homemade Takis-Crusted Chicken Tenders (Lime Ranch) recipe photo
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Takis-Crusted Chicken Tenders (Lime Ranch)

This Takis-Crusted Chicken Tenders recipe is bold, crunchy, and packed with fiery lime flavor paired with a zesty lime ranch dipping sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Keyword: Chicken, Crunchy, Easy, Quick, Spicy
Servings: 4 servings

Ingredients

  • 1 pound chicken tenders fresh and trimmed
  • 1 cup Takis Fuego chips crushed – for that signature spicy lime crust
  • 0.5 cup all-purpose flour helps the coating stick
  • 2 large eggs beaten – to bind the crust
  • 1 teaspoon garlic powder adds depth of flavor
  • 1 teaspoon onion powder enhances the savory notes
  • 1 teaspoon paprika subtle smokiness
  • 0.5 teaspoon black pepper for a mild heat
  • 0.5 teaspoon salt balances the flavors
  • 0.5 cup ranch dressing creamy base for the dip
  • 2 tablespoons lime juice adds fresh citrus zing
  • 1 tablespoon chopped fresh cilantro optional – for garnish and freshness

Instructions

  • Place the Takis Fuego chips in a food processor or sealed plastic bag and crush into fine crumbs. Pour into a shallow dish.
  • In another shallow bowl, combine the all-purpose flour, garlic powder, onion powder, paprika, black pepper, and salt. Mix well.
  • In a separate bowl, beat the eggs until smooth and uniform.
  • Dredge each chicken tender first in the seasoned flour mixture, shaking off excess. Dip into beaten eggs, then press firmly into the crushed Takis until completely covered. Place coated tenders on a plate or wire rack.
  • Heat a large skillet over medium heat and add a couple of tablespoons of oil. Add chicken tenders in a single layer and cook 3-4 minutes per side until crispy and cooked through (165°F/74°C internal temperature). Cook in batches if needed.
  • While cooking, whisk together ranch dressing and lime juice in a small bowl. Add chopped cilantro if desired.
  • Serve the Takis-Crusted Chicken Tenders hot with lime ranch dipping sauce. Garnish with extra cilantro if desired.

Equipment

  • Food Processor
  • Shallow Dish
  • Shallow Bowl
  • Large Skillet
  • Wire Rack
  • Mixing Bowl

Notes

  • Crush the Takis finely to ensure an even, crispy coating that sticks well.
  • Do not overcrowd the pan to maintain oil temperature and crispiness.
  • For a lighter option, bake the tenders at 400°F (200°C) for 20-25 minutes, flipping halfway.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to keep crisp.
  • Try different Takis flavors or add cayenne pepper for extra heat.