Baked Crunchy Chicken Fingers
These easy chicken fingers get their tempting taste and crunch from flavored potato chips.
1 egg
2 tablespoons 2% milk
1-1/2 cups flavored potato chips, finely crushed (sour cream & onion, or chive)
1 pound Gold'n Plump® Boneless Skinless Chicken Breast Tenders
Preheat oven to 400°F. Lightly coat baking sheet with cooking spray.
Lightly beat egg in a small bowl. Stir in milk.
Put crushed potato chips in a zip-seal plastic bag.
Dip chicken into egg mixture. Then drop pieces, several at a time, into bag of crushed potato chips; turn bag until chicken is lightly coated. Repeat with remaining chicken.
Place chicken in a single layer on prepared baking sheet.
Bake for about 15 to 17 minutes or until lightly browned and thoroughly cooked.
To crush the potato chips, put them into a plastic bag and press with the back of a wooden spoon.
Serve the chicken while hot with honey mustard or ketchup for dipping. To add a little zip to a regular ketchup dip, just combine 2 tablespoons of chili sauce, 1/4 cup horseradish, and 1/4 cup ketchup; stir until well blended.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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Servings Description(2 per person)
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- PER SERVING
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Calories165
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Calories from Fat37%
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Total Fat7g
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Saturated Fat2g
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Total Carbohydrate8g
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Protein19g
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Cholesterol77mg
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Dietary Fiber1g
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Sodium251mg
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- DAILY VALUE
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Vitamin A2%
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Vitamin C9%
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Calcium2%
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Iron2%
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- DIETARY EXCHANGES
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Starch/Bread0.5
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Fat1
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Very Lean Meat2.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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