As much as I wanted my kids to have a gourmet palette, they pretty much eat like most other children. AKA… chicken fingers are basically their favorite food group. Whenever I find something that the whole family will devour, it’s happy dance time! This potato chip crusted chicken fingers recipe is a weeknight favorite.
While plain old breadcrumbs do the trick, I like to take my chicken fingers recipe to the next level by crushing up some good ‘ol potato chips. Not only is it flavor-central, but it cuts down on the need for additional oil to obtain that extra crispy crust. I used a classic potato chip for these, but you can always switch it up! Sour cream and onion, barbecue, or parmesan chips would be ah-maze-ing.
If you’re a fan of hand held chicken goodness – this is the Juiciest Air Fryer Fried Chicken around. You also won’t want to miss these easy-peasy Chicken Wings. Oh, and sandwich lovers… don’t fret. My Pickle Juice Crispy Fried Chicken Sandwich has your name on it!
INGREDIENTS FOR POTATO CHIP CRUSTED CHICKEN FINGERS:
FOR THE CHICKEN FINGERS:
- Chicken Breasts
- All-Purpose Flour
- Garlic Powder
- Paprika
- Salt
- Eggs
FOR THE HOT HONEY MUSTARD DIPPING SAUCE:
- Dijon Mustard
- Mayonnaise
- Honey
- Hot Honey
HOW TO MAKE POTATO CHIP CRUSTED CHICKEN FINGERS:
FOR THE CHICKEN:
- Preheat the oven to 375F degrees.
- Slice chicken breast into fingers.
- In one bowl, place flour, garlic powder, paprika and salt. In a second bowl, whisk the eggs, and in a third bowl, the crushed potato chips.
- Bread each chicken finger by dipping it first into the flour mixture, then egg, and finally coating it with the potato chips. Make sure to use your fingers to firmly press the chips onto the chicken.
- Set breaded fingers on a baking sheet that has been sprayed with cooking oil and bake at 375F for 20-25 minutes. Be sure to flip the chicken once halfway through. Enjoy immediately!
FOR THE DIPPING SAUCE:
- Combine all ingredients in a small bowl and whisk together until thoroughly combined.
- Dip and devour!
OTHER CONDIMENTS YOU MIGHT ENJOY
Quick & Easy Irish Beer Cheese Dip
- 1 lb. Chicken Breasts, sliced
- 1 cup All-Purpose Flour
- 1 tsp. Garlic Powder
- ½ tsp. Paprika
- 1 tsp. Salt
- 2 Eggs, whisked
- 6 oz. Potato Chips, ground in food processor
- ¼ cup Dijon Mustard
- ¼ cup Mayonnaise
- 2 tbsp. Honey
- 1 tbsp. Hot Honey
- Preheat the oven to 375F degrees.
- Slice chicken breast into fingers.
- In one bowl, place flour, garlic powder, paprika and salt. In a second bowl, whisk the eggs, and in a third bowl, the crushed potato chips.
- Bread each chicken finger by dipping it first into the flour mixture, then egg, and finally coating it with the potato chips. Make sure to use your fingers to firmly press the chips onto the chicken.
- Set breaded fingers on a baking sheet that has been sprayed with cooking oil and bake at 375F for 20-25 minutes. Be sure to flip the chicken once halfway through. Enjoy immediately!
- Combine all ingredients in a small bowl and whisk together until thoroughly combined.
- Dip and devour!
NOTES ON THIS RECIPE:
- If you prefer the air fryer over oven-baking, you can easily do so! Simply set your air fryer to 375F and bake for approximately 15 minutes, flipping once throughout. For best results, be careful not to overcrowd these puppies!
- Do not to over-process the potato chips into a powder, a little texture is a guaranteed good thing!
- Looking to make something a little more hearty? Stuff these into ciabatta rolls with lettuce, tomato, onion and your favorite condiments. Sandwiches for dinner are always a winner!
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