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.
Cooking Light OCTOBER 2011
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.
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