Yep. Potato Chip Crusted Chicken Fingers. Before you are all like, “What the?” let me explain. My son loves potato chips (so do I, I mean, who doesn’t?) and right now he hates eating chicken unless it’s in Indian food or soup.
That has not been working for me so I decided to try coating chicken breast cut into “fingers” in some seasoned potato chips.
And, guess what? Yes, he loves these crispy, crunchy bites of goodness. I used a GMO Free potato chip that is cooked in avocado oil and free of any preservatives or junk. There are a lot of good brands out but if you have trouble finding good quality chips in your store, here are some good options. There is even an organic potato chip out there cooked in coconut oil!
My husband didn’t think he would like this recipe but after one bite was all over it and devoured a huge plate for lunch along with a salad. Needless to say these have become a regular request from my son and whole family.
These are easy to make, naturally gluten free, grain free and dairy free (if you use a non-dairy milk) and even good cold if you want to pack some for lunch or a picnic!
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Potato Chip Crusted Chicken Fingers. Gluten Free. Grain Free. Amazing!
- 2 eggs
- 1/4 cup plain unsweetened almond milk (or any milk)
- pinch salt
- 2 pounds skinless boneless chicken breast, cut into tenders
- 1 10- ounce bag potato chips crushed (see NOTES for brand recommendations)
- 1 1/2 teaspoons dried dill
- 1 1/2 teaspoons paprika
- 1/4 teaspoon ground black pepper
- pinch salt
- non-stick oil spray or
Place oven racks at 2nd and 4th position and preheat oven to 400F. Line two baking sheets with tinfoil and insert
In a shallow bowl (you need to be able to dip into it), beat eggs with almond milk and pinch of salt.
Slice chicken breast into tenders and toss into egg mixture.
Place potato chips in the bowl of the food processor fitted with chopping blade. You will most likely have to do at least 2 batches (depending on the size of your food processor). I have a 14-cup food processor and did 2 batches. Pulse until chopped but not powdery.
In a large bowl, combine chopped chips with dried dill, paprika, black pepper and pinch salt.
Use one hand to remove chicken pieces (just 1 or 2 at a time) from egg wash and toss into chip mixture. Use clean hand to coat chicken and transfer to baking sheet fitted with racks. Repeat until all chicken is coated. Make sure to space chicken out a bit on racks so the sides are not touching and can get crispy.
Give coated chicken a final spray with oil mister or non-stick spray.
Bake chicken for 22 to 25 minutes, rotating the trays once at 11 or 12 minutes. You do not need to turn the actual chicken tenders. Remove and allow to cool for 8 to 10 minutes before serving so chips harden back up. Serve and Enjoy!