As I have discussed before I have certain things that I want to teach my children before they leave for college. Being able to make a meal, with or without a recipe, is one of them. I mean really cook too. We once had a neighbor who was so proud that each of her children started making the family dinner each week night when they were 12, but they were making the family “Hot Pockets” and microwave meals. Those are fine occasionally but that is all the kids could do was microwave prepackaged meals.
My children have been helping me make dinners since they were about 7 or 8. This is one of the meals that they could easily make on their own now that they are 12 and 15. We all have nights where we don’t want to cook. Ninety percent of this meal could easily be made by a 10 or 11 year-old with a little bit of prep work and supervision by you. I know my children love to show off what they have made when we have dinner together.
One great thing about this meal is it is a good way to use up those opening bags of chips, pretzels or crackers that are going stale. You can use pretzels, flavored chips, and I have even used Cheez-Its! We had a Super Bowl party last week and still had a few bags of chips leftover that needed to be used before they ended up in the trash.
A bit of prep when you are freezing your chicken breasts by cutting some of the breasts into chunks or strips can really cut down on time while making meals and allow younger children to help by not having to use a knife to cut the chicken up, which can be difficult if there are tendons still attached.
This was a hit! The chicken was tender and the coating was crispy. We used barbecue sauce, ranch dressing or honey mustard as dipping sauces. If you are using flavored chips you may not even need to add other spices or dipping sauces.
I served this meal with baked sweet potatoes and mixed vegetables.
Crispy Baked Potato Chip Chicken Fingers
- 2 lbs. chicken breasts, cut into tenders or fingers
- 1 1/2 – 2 cups crushed potato chips (your choice)
- 1 tablespoon Morton Nature’s Seasoning (or your choice or garlic, Cayenne pepper, Chili Powder, etc… that your family would like)
- 2 eggs
- 1/2 cup milk
- Preheat oven to 400 degrees. Cover a rimmed baking sheet with aluminum foil and spray with non-stick spray.
- Mix the 2 eggs and milk until thoroughly combined in a shallow bowl.
- Place potato chips in a large gallon bag and crush to small pieces (not fine sandy pieces but still smallish pieces) with a rolling-pin or can. Add the spices to the bag and shake until combined.
- Dip the chicken pieces in the egg mixture and then allow the egg to drip off before adding to the crushed potato chip. Put 2-3 pieces in the bag at a time and shake until fully coated in potato chip crumbs.
- Place on baking sheet.
- Repeat steps 4-5 until all chicken pieces are coated.
- Bake for 15-20 minutes, turning chicken fingers halfway through cooking, until chicken fingers are cooked through and outside is turning golden brown.
- Serve hot with dipping sauces if desired.