Potato Chip Crusted Chicken Fingers
The ultimate comfort food, Potato Chip Crusted Chicken Fingers offer a delightful crunch with every bite. Perfect for a quick weeknight dinner or a fun party appetizer, these chicken fingers are sure to satisfy your cravings. Serve them with homemade ranch and roasted broccoli for a complete meal that everyone will love!
Equipment
- Food Processor
- Oven
- Blender
- Baking Sheet
Ingredients
- 1 ½ pounds chicken tenders
- kosher salt and pepper
- garlic powder
- 1 cup flour
- 2 large eggs
- 1 bag (8 ounce) kettle cooked potato chips
- olive oil/canola/avocado oil spray
- 2 heads broccoli
- 1 to 2 tablespoons olive oil
- 1 cup plain Greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup milk
- 3 tablespoons fresh chives
- 2 tablespoons fresh dill
- 1 tablespoon fresh parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon smoked paprika
Instructions
- Preheat your oven to 425 degrees F. This is an essential step as it ensures that the chicken fingers cook evenly and become perfectly crispy. While it heats, line a baking sheet with a wire rack and spray the rack with nonstick spray to prevent sticking.
- Season the chicken tenders all over with kosher salt, pepper, and a sprinkle of garlic powder. Seasoning well is key to flavoring the chicken, so don’t hold back!
- In one large bowl or plate, place the flour. In a second bowl, lightly beat the eggs. In a third bowl, place the crushed potato chips. This three-step dredging process ensures a beautiful coating.
- Take each piece of chicken and dip it into the flour, ensuring it's completely covered. Shake off any excess flour before moving to the next step.
- Next, dip the chicken into the beaten eggs, letting any excess drip off. This wet layer is what will help the potato chip crumbs stick.
- Finally, coat each piece of chicken in the crushed potato chips, pressing gently to ensure the crumbs adhere well. This step is crucial for that perfect crunch!
- Place each coated chicken piece on the sprayed wire rack. Make sure they have a little space between them so they can crisp up nicely.
- I like to give my chicken fingers a light spritz of olive oil spray. This little extra touch helps them get even more golden and crispy while baking.
- Bake the chicken fingers in the preheated oven for 18 to 22 minutes, until they are cooked through and golden brown. You’ll want to check that they’re crispy on the outside and tender inside.
- Once the chicken is done, remove it from the wire rack immediately so it doesn’t stick. Using a spatula or tongs makes this easy!
- While the chicken is baking, prepare the broccoli. You can roast it in the same oven at 425 degrees. Drizzle the broccoli with olive oil, sprinkle with salt, pepper, and garlic powder, and roast for 15 to 20 minutes until slightly charred.
- To serve, drizzle both the chicken and the roasted broccoli with ranch dressing, and enjoy your meal immediately!
Notes
- Storage: Store any leftover chicken fingers in an airtight container in the fridge. They will stay fresh for about 3 to 4 days, but they’re best enjoyed when freshly made.
- Freezing: You can freeze the uncooked, breaded chicken fingers. Just place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
- Pairing: These chicken fingers pair wonderfully with fresh salads, coleslaw, or sweet potato fries for a delicious meal.
- Spice It Up: Add some heat by mixing crushed red pepper flakes into the potato chip coating for a spicy kick.
- Change the Dip: Instead of ranch, try serving with honey mustard, BBQ sauce, or a spicy aioli for a different flavor experience.
- Garnishing: Fresh herbs like parsley or chives make a great garnish for added flavor and a pop of color.