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Potato Chip Crusted Chicken Fingers. Gluten Free. Grain Free. Amazing!
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.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.