Rating: 3 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light October 2011

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

444 calories; fat 19.7g; saturated fat 3g; mono fat 10.7g; poly fat 5g; protein 38.7g; carbohydrates 25.2g; fiber 1.3g; cholesterol 140mg; iron 2.1mg; sodium 596mg; calcium 69mg.
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