Potato Chip Chicken Fingers (or nuggets)
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No really. I know it sounds disgusting and/or nutritionally irresponsible, but these are the crunchiest, tastiest chicken fingers I have come across. Not only that, but they're fun to make. Use any flavour of potato chip you happen to like--the barbecue ones are awesome.
- 4 skinless, boneless chicken breasts
- 1 250-g bag potato chips , (any flavour)
- 1 egg
- 2 tbsp milk
- With a sharp knife, cut the chicken breasts into lengthwise strips. A medium sized chicken breast can usually be sliced into 6 to 8 fingers. Chicken nugget lovers can cut the meat up into chunks, if you prefer. A breast will yield about 8 nugget pieces.
- Pierce the potato chip bag at one end to allow the air to escape. With a rolling pin, have your child roll the bag of chips until the potato chips are reduced to the smallest possible smithereens. (Open the bag to check–adult elbow grease may be required.)
- Preheat the oven to 450F (230C).
- In a small bowl, beat together the egg and the milk. Working with two or three chicken pieces at a time, dip them into the egg mixture, then drop them into the bag of potato chip crumbs. Hold the open end shut and shake until well coated. Remove chicken from the bag and place on an ungreased baking sheet, leaving space between the pieces. Repeat with all the remaining chicken fingers. The amount of potato chip crumbs should be exactly enough to coat the chicken–but if you run out, you can crush up a few more chips to finish the job.
- Bake for 12 to 15 minutes, turning the fingers over once about halfway through the baking time. Serve with the usual array of dipping sauces ý barbecue, sweet and sour, honey mustard or ketchup.