Potato-Crusted Chicken Fingers
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.
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
Nutrition 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
How to Make It
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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.
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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.
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