Potato-Chip Chicken Fingers:

[Roxy15]

Potato-Chip Chicken Fingers:

 

1 Whole Boneless Chicken Breast

5-6-oz.s Potato Chips, Plain/Sour Cream Or BBQ Chips

1Egg

2 T. Milk

 

***Recipe Can Be Doubled Or Tripled

 

Preheat oven to 400 degrees.

 

Cut the chicken into small finger-size pieces.

 

Fill a large Zip-Lock Bag with potato chips; seal and crush the chips with the back of a wooden spoon/hammer or Food Processor.

 

In a small bowl, whisk the egg and milk.

 

Dip the chicken pieces into the egg mixture and then into the bag of crushed chips; shake gently to coat entirely.

 

Place on ungreased cookie sheet.

 

Bake for 20 minutes, flipping only once during the cooking time.

 

Serve with Honey Mustard Sauce, BBQ Sauce, Salsa Or Your Favorite Dipping Sauce.