Potato Chip Chicken Fingers

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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!

Potato Chip Chicken Fingers via @Iowa Girl Eats

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.

Potato Chip Chicken Fingers via @Iowa Girl Eats

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.

Potato Chip Chicken Fingers via @Iowa Girl Eats

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!

Potato Chip Chicken Fingers via @Iowa Girl Eats

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!

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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.

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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.

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Cut the chicken into 4 or 5 strips. You could also use chicken tenders for this!

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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.

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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?

Potato Chip Chicken Fingers via @Iowa Girl Eats

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.

Honey Mustard Dipping Sauce via @Iowa Girl Eats

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. 

Honey Mustard Dipping Sauce via @Iowa Girl Eats

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 via @Iowa Girl Eats

Potato Chip Chicken Fingers

Print this recipe!

Serves 2

Ingredients:
3 cups potato chips
1 egg
1 Tablespoon milk
2 chicken breasts, cut into strips (or 3/4lb chicken tenders)
salt & pepper

Directions: 

  1. 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.
  2. 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.

Potato Chip Chicken Fingers via @Iowa Girl Eats

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?

Potato Chip Chicken Fingers via @Iowa Girl Eats

Hope you enjoyed chicken week, everyone! Thanks for playing along, and you can click here for more chicken recipes! >

Potato Chip Chicken Fingers via @Iowa Girl Eats

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Comments

  1. More yummy Superbowl food! Do you think this would work with tofu? Does that make you cringe? lol

    • Iowa Girl Eats 01.31.2013

      Haha no, I love tofu! I bet it would work if the crumbs were crushed fine enough!

  2. These look amazing! I will absolutely be trying this recipe. Quick question for you: how did you cook your brussels sprouts? Those look really yummy, too. :)

  3. Lauren T 01.31.2013

    I CANNOT wait to make these this weekend!!! Thanks for all the great chicken recipes this week!

  4. Oh my gosh – these look amazing! I can almost hear the crispy crunch from here!

  5. these look mighty tasty!

  6. eemusings 01.31.2013

    Chips are my biggest weakness too – potato AND corn chips!

    These look delish. I also like using crushed cornflakes as a coating.

  7. Kristin 01.31.2013

    Just an FYI. you can also brush your chicken in a lil olive oil and skip the egg. most things will stick!

  8. Trina Ruck 01.31.2013

    You can skip the milk and egg and just coat your chicken with that honey mustard and then roll in the chips. I do this with BBQ sauce and BBQ chips, so good! I’ve done honey mustard with regular bread crumbs, and it just really adds and extra punch of flavor, but you can still dunk if you like more (I always do).

    • Iowa Girl Eats 01.31.2013

      Definitely! I made these for both Ben and me and he HATES mustard, so I went the old-fashioned egg and milk route.

      • Trina Ruck 01.31.2013

        I hadn’t thought to do the chips with honey mustard because I didn’t know a good flavor combo, but the cheddar chips sound good. I will try it next time!

    • Allison H 02.01.2013

      I’ve done something similar to that using just the yoghurt. Totally yummy and super moist. Definitely going to save some yoghurt for your dipping sauce next time!

    • Katie 02.01.2013

      Funnily enough I bought chicken tenders and brussel sprouts with the intention of incorporating honey mustard! Thanks for the tips!

  9. What a great idea! I need to make these for my kids. What am I kidding…for me!

  10. Oh brother I’m going to have to pretend like I didn’t see this… that is until my free day :) We’ll be adding this to the smorgasbord for Sunday along with your jalepeno popper potato skins! I only watch sports so that I can eat food, drink beer and do the wave.

  11. OH. MY. GOSH. These look like they would be chicken crack. Im currently doing a “no processed food” challenge, but I think these might be at the top of my list as soon as that is over. You, my dear, are a culinary genius!

  12. How creative!! I would love to try making these with tofu :).

  13. Kari 01.31.2013

    I always use leftover roast chicken to make chicken nuggets. My boys love them. Looking forward to trying it with potato chips. I’ve always used mayo and coated with breadcrumbs and seasoning. I also wanted to tell you that you have so many great recipes. I really love the chicken, apple, cheddar, honey mustard open face sandwich idea. So awesome!

  14. Lauren 01.31.2013

    Oh goodness, I feel like I have so many kryptonite foods. Mine include- (in no particular order) granola, ice cream, cereal, sunflower seed butter, and chocolate.
    I love this idea! I’ve encrusted chicken in many things but never potato chips. What a great use!

  15. Mekayla 01.31.2013

    Like everyone else, I’m excited to try these puppies too! Quick question though… what store do you buy the Poore Brothers Parm/garlic chips from? I don’t buy potato chips often enough to know what stores carry what, but these sound delectable for this recipe!

  16. These look dangerous! Licorice is on my list of foods i have no control around too.

  17. Trisha 01.31.2013

    I. LOVE. CHIPS. Nary a chip hath crossed my lips in the past 26 days. Me and my stupid ideas. Excuse me while I wipe the drool from my chin.

  18. Hi Kristen! This is actually my first time here and I enjoyed browsing around your blog (travel, recipes, and pretty much everywhere. :)). Your story about meeting chef Morimoto was funny and exciting at the same time. I’m excited to follow your blog now. You have many wonderful recipes!

  19. Donna 02.01.2013

    Have you ever tried to freeze these after cooking and then reheat them in the oven? If so, what temperature and how long to reheat them? I have a child that insists on nuggets everyday but I hate them and want to make my own nuggets that can be frozen and reheated. Anybody have any suggestions? Thanks!

  20. Rachel 02.01.2013

    I’m the same with chips and oreos! Who can have just one?! I’m going to have to try this recipe!

  21. Kristina 02.01.2013

    I haven’t made this in ages. Thanks for reminding me! My husband and kids’ favorite was always with BBQ chips.

  22. Megan M. 02.01.2013

    We do these with blue corn tortilla chips and dunk them in BBQ sauce. Delish!

  23. Jess 02.01.2013

    I totally pinned this! Looks delicious!

  24. Oh dear. I love those chips… this could be soooo good!

  25. I cannot keep chips in the house either – my fave is Sour Cream & Onion Ruffles. I would basically need to buy the chips and then come home and make these chicken fingers immediately or I would have the same problem with you. And THEN I would eat the leftover chips. Might be worth it though – these look delish!

  26. Ambar 02.01.2013

    This is such a brilliant idea! I LOVE it! My 2 favorite things in one, chips & chicken! Love it!

  27. Nicole G 02.02.2013

    I am totally making these tonight!!!!

  28. Quinn Bolander 02.02.2013

    I made these last night and they were absolutely delicious! I left them in the oven an extra 5 minutes so the chips got even crunchier.

  29. Beth 02.04.2013

    I made these for dinner tonight – they were sure a hit!

  30. Angie 02.07.2013

    Looks great!! Here is just a fun tip. Did you know that most babies cannot eat honey. it might actually kill them? For families with small children you can use brown sugar in place of honey for a honey mustard sauce. its really good too!!

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  36. jeanette 05.14.2013

    O.K “sigh” back in the day, I used to bake chicken pieces that were moistened (not fond of that word) in EVOO and rolled in crushed potato chips. Or Mix it with tuna, peas and cream of mushroom. I know, roll your eyes- but it was the 70s, I was working, life was cool. What can I say. I will do this;thnx for the memory…but updated

  37. Arlene Leyare 05.20.2013

    I love this idea for crisy “outside”, moist “inside” chicken. Always looking for a healthy alternative, so will substitue the Cheddar Kettle chips for Ruffles Natural chips, which uses expellar pressed oil and sea salt. Love the dip idea too, but trying to keep the carbs down, so will use expellar pressed mayonnaise, mustard and stevia. Can’t wait to try! Thank you for sharing!

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