Try this Potato Chip Chicken Fingers recipe, or contribute your own.
- Carbohydrate 44.775 g
- Cholesterol 0.75 mg
- Fat 29.30775 g
- Fiber 4.03200016021728 g
- Protein 6.1215 g
- Saturated Fat 9.346275 g
- Serving Size 1 1 Serving (92g)
- Sodium 300.405 mg
- Sugar 40.7429998397827 g
- Trans Fat 1.39755 g
- Calories 455 calories
Step-by-step
- 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.
Potato chips provide an instant, heavily salted starch coating that outperforms standard breadcrumbs in crispness. This preparation utilizes the high oil content already present in the chips to fry the exterior during baking at 400 degrees. For a gluten-free diet, standard potato chips function natively as a safe binder, though certified brands must be selected if cross-contamination is a concern. Swapping plain chips for flavored varieties alters the sodium and seasoning balance significantly. Process the chips to a uniform sand texture rather than coarse shards. Coarse pieces fall off the meat during the transfer to the foil-lined baking sheet. Whisking the egg and milk thoroughly ensures proper protein adhesion. Dip each strip individually and let excess liquid drip away to prevent soggy spots. Bake the poultry for 20 minutes total, turning the strips at the ten-minute mark to brown both sides evenly. Lightly misting the assembled pieces with olive oil encourages better color development in a standard oven.
