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!
GLUTEN-FREE BASICS
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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
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Place oven racks at 2nd and 4th position and preheat oven to 400F. Line two baking sheets with tinfoil and insert
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In a shallow bowl (you need to be able to dip into it), beat eggs with almond milk and pinch of salt.
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Slice chicken breast into tenders and toss into egg mixture.
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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.
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In a large bowl, combine chopped chips with dried dill, paprika, black pepper and pinch salt.
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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.
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Give coated chicken a final spray with oil mister or non-stick spray.
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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!
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I was wondering where you found the racks that you have in your baking pans.
I ordered them on Amazon! Here is a link.
thanks i made these the other night and my family loved them. i did use eggbeaters and only needed 6 ounces of chips so only 7 points for 3 tenders!
Looks yummy! Would it work to sub in egg replacer?
Hi Meghan – I am not sure as I’ve never tried it and the egg is what helps bind the crust to the chicken. If that technique usually works for you for breading, then I say, go for it!
Thank you so much, great instructions and pictures! I had a bag of Boulder Canyon rice & bean Chipotle Cheese chips and used all the crushed bits..didn’t have to add any herbs or spices that way. Gluten-free and oh so amazing flavor!
Yum Ellen – that flavor sounds like it would be amazing!
Oh wow.I want these, Mmmmm. Yummy!
Do you think it could be found in Bremerton or is it limited to Seattle? I made the tenders tonight. No complaints and no leftovers 😉
It’s hard to say Audra – every Fred Meyer is different but check the natural foods section!
Brilliant, Alyssa! I really should have had breakfast before reading this one, though…lots of tummy rumbles now. I know for a fact my family will pounce on these! I’ve been making a shopping list while catching up on your posts. xx
LOL! That is a huge compliment – thanks. I hope you are well. xoxox
Just curious what kind of sauce you used for dipping?
Hi Audra,
The picture shown is a local, organic BBQ my son likes! These would go well with a variety of dips though 🙂
And that’s a good thing.