Here’s another new post in my kid friendly catagory. These are so much fun to prepare and children LOVE them. My youngest is gluten intolerant and can’t eat traditional chicken fingers, so these potato chip crusted chicken wonders are a huge hit in my house.
This recipe has been around for a long time, however, in typical Bennett fashion, I’ve adapted and updated these chippers to accomodate the fussiest of little foodies. Try using barbeque chips, or my daughter’s favorite, sour cream and onion chips! I never said these would be low in the calorie count area, however, they are baked and not fried. So if you have a fussy little foodie in your house, get them cooking in the kitchen preparing these delightful and delicious Chicken Chippers!
3 cups potato chips (I prefer Lays), crushed
1 lb organic free range chicken fingers or chicken breasts sliced into strips
2 eggs whisked with 1 tablespoon water
1 cup flour (or a gluten free flour mix such as Pamela’s from www.pamelasproducts.com )
Salt and pepper
Preheat an oven to 375F. Line up three bowls next to a baking sheet lined with parchment. In the first bowl place the flour. In the second bowl place the egg wash, and in the third bowl place the crushed chips.
Make sure the chicken fingers are patted dry with a paper towel, then dust in the flour and pat off the excess. Next dip the chicken into the egg wash and then into the chips, coating and pressing the chips into the chicken. Place the chicken finger on the lined parchment and repeat the process with the remaining chicken.
Bake the chicken for about 10 – 15 minutes or until done. Place the chicken fingers on a platter and enjoy!
Options: Serve with Ranch dressing, BBQ sauce or ketchup. Whatever might taste good to you!