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
3 cups potato chips
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.
If you like the crunch of chips, then you will love these chicken fingers! So crispy and yummy.