Potato Chip Chicken Fingers
I use a little more potato chips and once crushed place them on a plate or a shallow bowl. Dip the chicken in the egg then roll in the potato chips. This is easily doubled and tripled.
- Elizabeth
INGREDIENTS
- 2 chicken breasts
- 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°. Cut the chicken into finger-size pieces. Fill a large Ziploc 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 into the bag. Shake gently to cover. Place on an ungreased cookie sheet. Bake for 20 minutes, flipping once during the cooking time. Serve with barbecue sauce, salsa or Honey Mustard Dip.
Honey Mustard Dip: In a small bowl, mix Dijon mustard, honey and water with a fork until smooth.
Serves 4.