These chicken fingers are pan-fried in a small amount of canola oil and coated with a crispy mixture of baked potato chips and flour. Serve with broccoli and buttered penne for an easy weeknight meal.
Yield:
Serves 4
Recipe Time
Hands-on:
40 Minutes
Total:
40 Minutes
Nutritional Information
Calories
444
Fat
19.7 g
Satfat
3 g
Monofat
10.7 g
Polyfat
5 g
Protein
38.7 g
Carbohydrate
25.2 g
Fiber
1.3 g
Cholesterol
140 mg
Iron
2.1 mg
Sodium
596 mg
Calcium
69 mg
Ingredients
6 ounces
baked potato chips
3/4 cup
all-purpose flour
1/2 cup
2% reduced-fat milk
1
large egg, lightly beaten
4
(6-ounce) skinless, boneless chicken breast halves, cut into strips
1/2 teaspoon
salt
3 tablespoons
canola oil, divided
Preparation
1. Grind chips in a food processor, and place in a shallow dish. Place 3/4 cup flour in a shallow dish. Combine the milk and egg in a shallow dish. Sprinkle chicken with salt; dredge in flour. Dip chicken in milk mixture; dredge in ground chips.
2. Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Add half of chicken; cook 2 minutes on each side or until done. Repeat with remaining oil and chicken.
Note:
October 2011
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