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.
This is such a brilliant idea! I LOVE it! My 2 favorite things in one, chips & chicken! Love it!
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!
Oh dear. I love those chips… this could be soooo good!
I totally pinned this! Looks delicious!
We do these with blue corn tortilla chips and dunk them in BBQ sauce. Delish!
I haven’t made this in ages. Thanks for reminding me! My husband and kids’ favorite was always with BBQ chips.
I’m the same with chips and oreos! Who can have just one?! I’m going to have to try this recipe!
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!
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!
Oops, my apology for misspelling your name Kristin! Just realized after I submitted… :(
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.
These look dangerous! Licorice is on my list of foods i have no control around too.
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!
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!