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 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!
How creative!! I would love to try making these with tofu :).
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!
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.
What a great idea! I need to make these for my kids. What am I kidding…for me!
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).
Definitely! I made these for both Ben and me and he HATES mustard, so I went the old-fashioned egg and milk route.
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!
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!
Funnily enough I bought chicken tenders and brussel sprouts with the intention of incorporating honey mustard! Thanks for the tips!
Just an FYI. you can also brush your chicken in a lil olive oil and skip the egg. most things will stick!
Chips are my biggest weakness too – potato AND corn chips!
These look delish. I also like using crushed cornflakes as a coating.
these look mighty tasty!
Oh my gosh – these look amazing! I can almost hear the crispy crunch from here!
I CANNOT wait to make these this weekend!!! Thanks for all the great chicken recipes this week!
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. :)
More yummy Superbowl food! Do you think this would work with tofu? Does that make you cringe? lol
Haha no, I love tofu! I bet it would work if the crumbs were crushed fine enough!