Photo: Randy Mayor; Styling: Leigh Ann Ross
Hands-on Time
40 Mins
Total Time
40 Mins
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.

How to Make It

Step 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.

Step 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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Ratings & Reviews

MarciaJolene's Review

May 12, 2012
I followed all the directions especially the 'medium high' heat, but they still came out blackened. The time I shortened and I tried turning down the heat, but they still didn't turn out right.

Inatay02's Review

January 31, 2012
Was good. Nothing I would really like to make a meal out of, but decent enough.

LDMVJJV's Review

October 02, 2012

ChandraB's Review

November 23, 2011