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Sunday, August 19, 2012

Chip Chicken Fingers

Chip chicken served with rice and steamed broccoli
(featuring the Sweet Maui Onion potato chip)
 This recipe is great for kids! My step-son is a pretty picky eater, but he loved my potato chip chicken instantly. The first time I made these I used plain lays potato chips. I have since tried sour cream and onion and barbecue lays potato chips. This time I decided to make Tim's Hawaiian barbecue potato chips. Yum yum yum!

I serve my chicken with a side of rice and steamed broccoli. I discovered that my picky step-son won't eat any rice unless it's Mexican rice. Don't know why, but that is the only flavor he likes. Like my Key Lime Pie article, I'm going to give you the brief directions first, perfect for copying to your cook book, then give you more detailed directions with pictures.


  • 2-4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
  • 2 tablespoons milk
  • 1 egg
  • A bag of crushed potato chips


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Crush potato chips on a plate.
  3. In a large bowl, whisk together egg and milk.
  4. Dip the chicken into the egg mixture, then coat well with potato chips. Spread the nuggets on the baking sheet.
  5. Bake for 10-15 minutes. Turn nuggets over, and bake for 10-15 minutes more, until golden brown. Remove baking sheet from oven.

More Detailed Directions

Grease baking sheet and preheat oven

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet. For 2 chicken breasts you will only need one baking sheet. For 4 chicken breasts you will either need two baking sheets or bake in two batches.

Crushing Potato Chips

Crush chips. I crush the potato chips in a bowl with the bottom of a glass, then pour what I am using onto a plate. When I made 4 chicken breasts, I found I used a whole bag of potato chips and almost ran out. Preparing 2 chicken breasts, I find I still use more than half the bag.I want to keep everything sanitary, so I try to crush potato chips first. If I need to crush more potato chips, I wash my hands and pour more potato chips into my bowl. I do NOT put my hands into the bag of chips. I might be a bit paranoid about sanitation, but I like to play it safe when working with meats and eggs.

Whisk together egg and milk

In a large bowel, whisk together 1 egg and 2 tablespoons of milk.


Slice up chicken breasts into thin chicken fingers. The smaller the pieces, the more crispy and less time they take to cook.

When I buy chicken, I try to buy all natural, vegetarian fed and free range chicken. For this recipe, it speeds up prep time if you can find chicken that is pre-cut. Try to get the one that says perfect for fajitas or stir fry. In this example, I found ones that were pre-sliced, but they were still too large for chicken fingers and I ended up cutting them down even further.

Dip chicken in egg mixture, then chips

Dip the chicken in the egg mixture, then roll around in the chips. Place coated chicken on the greased baking sheet. You will find that the chips don't want to stick to the chicken very well. I kind of sprinkle the chips onto the chicken in my hand and press the chips into the chicken.

Bake chicken

Bake chicken in oven for 10 to 15 minutes, then flip chicken to other side and bake for an additional 10 to 15 minutes. The original recipe calls for 10 minutes on each side, but it really depends on the size of your chicken. I have started cooking mine for 15 minutes on each side since I make chicken fingers versus 1-inch cubes. The key is that the internal temperature should be 165 degrees F or the juices should run clear.

Chip Chicken Fingers

I almost forgot to take pictures of the chicken when it was done! These pictures are after we had already eaten half the chicken.

Chicken, rice and broccoli

I like to serve my chicken with rice and steamed broccoli or a salad. I forgot to take a picture of the barbecue chicken, so I took one of the sweet Maui onion potato chips. yum yum yum!
Chip Chicken Lollipops
Chip Chicken Lollipops (image
 courtesy of


I got this recipe from the following recipe: Chip Chicken Lollipops. The original recipe called for cutting the chicken into cubes and inserting a lollipop/tongue depressor into them. I think this would be excellent for a party dish, but for a main dish I prefer to just cut them into fingers.


The best thing about this recipe is trying different flavors of chips. I have made this recipe five times now, each time with a new flavor of chip: plain lays, sour cream and onion lays, barbecue lays, Tim's Hawaiian barbecue and Tim's Hawaiian sweet onion. My favorite so far was the Hawaiian barbecue. It was slightly spicy and oh so yummy! I want to also try the kettle brand chips. I want to try their New York cheddar. I have only used potato chips so far, but you could also use corn chips or Doritos. The possibilities are endless!

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