Potato Chip Chicken Fingers
This was one of Shelby and Wyatts favorite way to have chicken. More often than not, I would use the “ends” of several bags of potato chips. Depending upon the number of people you are feeding or how hungry they are, this recipe can be easily doubled and tripled.
– Elizabeth
Ingredients
- 2 chicken breasts, cut into finger size pieces
- 5-6 oz potato chips (I have found the type and flavor of the chip doesn’t make a difference in taste)
- 1 egg
- 2 tablespoons milk
Honey Mustard Dip:
- ¼ cup Dijon mustard
- 1 tablespoon honey
- 1 tablespoon water
Instructions
- Preheat the oven to 400° F.
- Fill a large resealable bag with the potato chips. Seal the bag and crush the chips with a rolling pin or a small frying pan.
- In a small bowl, whisk the egg and milk.
- Dip the chicken pieces into the egg mixture, then place into the bag. Shake gently to cover. Alternately the crushed chips can be put into a shallow bowl and the egg coated chicken dredged in the chips.
- Place coated chicken fingers on an ungreased cookie sheet. Bake for 20 minutes, flipping once during the cooking time.
- In a small bowl, mix Dijon mustard, honey and water with a fork or small whisk until smooth.
- Serve with honey mustard dip or your favorite sauce.
Serves 4.
