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Potato-Crusted Chicken Fingers

Photo: Randy Mayor; Styling: Leigh Ann Ross
Hands-on time 40 mins
Total time 40 mins
Yield Serves 4
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.


  • 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

  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.