Potato Chip Chicken Fingers are coated with crunchy chips then baked until golden brown and crispy. The flavor possibilities are endless!
If you’re anything like me, every few weeks or so you find yourself with a plethora of quarter-filled bags of potato chips taking up precious space in your pantry.
Get yourself some space back by turning them into Potato Chip Chicken Fingers!
Potato Chip Chicken Fingers are chicken breasts sliced into strips, coated with crushed potato chips, then baked until tender on the inside and crunchy on the outside.
Use whatever flavor of potato chip you like — the possibilities are as endless as the chip aisle!
I serve my Potato Chip Chicken Fingers with honey mustard dipping sauce but feel free to flank yours with whatever you like best. BBQ sauce, ketchup, etc. The dunk choice is almost as limitless at the chip choice!
Start with your chips. Like I said, this is an excellent meal for cleaning out your chip cupboard, though for these photos I’m using a brand new bag of kettle chips.
Crush the chips in a large Ziplock bag with a rolling pin, or use a food processor, then place the crumbs into a shallow dish or bowl.
Next, pat dry 2 chicken breasts then season lightly on both sides with salt and 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 1″ thick strips. You could of course use chicken tenderloins but they typically cost way more then chicken breasts.
Next whisk 1 egg with 1 Tablespoon milk (could use water) in a shallow dish. Lay everything out next to a nonstick-sprayed, foil-lined baking sheet.
Dunk the chicken fingers 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!
As I said, a good dip is a must for chicken fingers, and I love this simple honey-mustard dipping sauce.
That’s just plain Greek yogurt stirred together with yellow mustard, dijon mustard and honey until smooth. I could drink this stuff.
Serve with a fresh or roasted veggie then dig in!
If you like the crunch of chips, then you will love these chicken fingers. So crispy and yummy, perfect for kids and kids at heart. Enjoy!
Equipment
Ingredients
- 3 cups potato chips
- 1 egg
- 1 Tablespoon milk
- 2 chicken breasts, ~2lb, cut into strips
- salt and pepper
Directions
- Preheat oven to 400 degrees. Line a half sheet pan with foil then spray with nonstick spray and set aside.
- Place chips inside a gallon-size Ziplock bag then use a rolling pin to crush them into crumbs. Alternatively you can add the potato chips to a food processor then process them into crumbs. Pour crumbs into a shallot dish or bowl. Add egg and milk (or water) to another shallow dish or bowl then whisk to combine.
- Season chicken strips with salt and pepper then dunk into egg mixture. Allow excess to drip off then roll in chip crumbs and place onto prepared sheet pan. Continue with remaining chicken then lightly spray tops with nonstick spray or olive oil. Bake for 20 minutes, flipping halfway through, then serve with Honey-Mustard Dipping Sauce (see notes).
Notes
- Honey-Mustard Dipping Sauce: add plain Greek yogurt, 2 Tablespoons yellow mustard, 1-1/2 Tablespoons dijon mustard and 2 Tablespoons honey to a small bowl then stir to combine. Can be made up to 5 days ahead of time.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I use sour cream coating before the chips
a bit messier but keeps the chkn moist
I bet that gives a similar result as soaking in buttermilk — great idea, Paddy!
Tried this tonight as written
…just added about 5 minutes baking time to each side. I used jalapeño chips for the hubby and plain light kettle chips for the kids. Served with buttered noodles and corn….thumbs up all around!!
I use Ranch Dressing instead of egg bath.
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!
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
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!!
I made these for dinner tonight – they were sure a hit!
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.
I am totally making these tonight!!!!