Potato-Crusted Chicken Fingers

Potato-Crusted Chicken Fingers Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
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.


Serves 4
Total time: 40 Minutes

Recipe from

Cooking Light

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


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


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.

Julianna Grimes,

Cooking Light

October 2011
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