Potato Chip Chicken Fingers are lean chicken breast strips coated with crunchy chips then baked until golden brown and crispy. The flavor possibilities are endless!
I joke around a lot about food kryptonite – you know, the things you don’t usually buy or keep in the house because, try as you might, you just can’t stop stuffing your face with ’em if they’re around?
Proceed-with-caution-foods for me include dried apricots, licorice, Tostitos Restaurant-Style Salsa, Oreos, apple crisp, pasta, fresh pineapple, and, worst of all – chips.
CHIPS! CHIPS! CHIPS!
I could eat chips until I explode. I once heard that Schnauzers don’t have the sensation that tells them when they’ve had enough to eat, aka if their bowl of kibble was always full, they’d always be eating. I AM THAT SCHNAUZER. When it comes to chips, anyways.
I don’t know what it is – the salt? The crunch? All the things? I just love ’em, but don’t ever keep them in the house because I’d eat the entire bag in one day. As evidenced by the fact that today’s final Chicken Week recipe – Potato Chip Chicken Fingers – was supposed to be made with Poore Brother’s Parmesan Garlic Chips (aka the best chips on the planet) but oh wait! I ate them all before I could make this dish.
Cest la vie.
The idea behind Potato Chip Chicken Fingers is that you crush up some chips you’re trying to stop snacking on then use them to coat strips of chicken before baking until golden brown and crispy. The idea goes to hell, however, when you’ve licked the bag clean and have to buy a new one!
Regardless, these Potato Chip Chicken Fingers are so, so, so good. The inside of the chicken stays nice and juicy from a quick bake in the oven, while the crushed potato chips on the outside get even more crunchy. Use whatever flavor of potato chip you want – the possibilities are as endless as the chip aisle.
I served my Potato Chip Chicken Fingers with a honey mustard dipping sauce (the same spoon-drink-worthy sauce I served with my copycat Chick-fil-A nuggets!) but you could serve yours with anything you’ve got. BBQ sauce, ketchup – whatever!
Start with your chips. Like I said – the original idea was to use Poore Brothers Parmesan Garlic potato chips, but these Cheddar & Sour Cream chips had an excellent flavor too!
For 2 servings, crush 3 cups potato chips in a bag with a rolling pin or your hands, or use a food processor. Place the crumbs into a shallow dish or bowl.
Next, pat dry 2 chicken breasts then season lightly on both sides with salt & pepper. Most chips have a lot of salt on them already, but you’ll miss the flavor if you skip this step.
Cut the chicken into 4 or 5 strips. You could also use chicken tenders for this!
Layout the chicken and chip crumbs next to a shallow dish with 1 egg whisked with 1 Tablespoon milk (could use water) and a nonstick-sprayed, foil-lined baking sheet.
Dunk the chicken into the egg mixture then roll in the chip crumbs and place on the prepared baking sheet. Bake for 20 minutes, flipping once, and you’re done! Easy, right?
I think a dunkable dip is a must for chicken fingers, and a honey mustard sauce sounded like it’d be really yummy with the cheddar & sour cream flavor of the chips.
All I did was stir together 1/2 cup plain Greek yogurt with 2 Tablespoons yellow mustard, 1-1/2 Tablespoons dijon mustard and 2 Tablespoons honey until smooth. I could drink this stuff.
Serve with a fresh or roasted veggie, I tossed roasted brussels sprouts into the oven to roast alongside the chicken, then dig in!
Potato Chip Chicken Fingers
Potato Chip Chicken Fingers are coated with crunchy chips then baked until golden brown and crispy. The flavor possibilities are endless!
- 3 cups potato chips
- 1 egg
- 1 Tablespoon milk
- 2 chicken breasts, cut into strips (or 3/4lb chicken tenders)
- salt & pepper
- Preheat oven to 400 degrees. Crush potato chips in a food processor or with your hands in the bag then pour into a shallow dish or bowl. Whisk together egg and milk in a separate shallow dish or bowl.
- Season chicken strips lightly with salt and pepper then dunk into egg mixture. Allow excess to drip off then roll in chip crumbs and place on a nonstick sprayed, foil-lined baking sheet. Continue with remaining chicken then lightly spray tops with nonstick spray or olive oil. Bake for 20 minutes, flipping halfway through.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
If you like the crunch of chips, then you will love these chicken fingers! So crispy and yummy. And while we’re talking about it – add that honey-mustard dip to my list of food kryptonite, mmkay?
Hope you enjoyed chicken week, everyone! Thanks for playing along, and you can click here for more chicken recipes! >