Potato Chip Fingers 1 whole boneless skinless chicken breast
5 to 6 ounces potato chips, plain, barbecue or sourcream
1 egg
2 tablespoons milk
Preheat the oven to 400°F. Cut the chicken into finger-size pieces. Fill a large sealable plastic bag with the potato chips, seal the bag, and crush the chips with the back of a wooden spoon. In a small bowl, whisk the egg and milk. Dip the chicken into the pieces of the egg mixture, then into the bag. Shake gently to cover. Place on an ungreased cookie sheet. Bake for 20 minutes, flipping once during the cooking time. Serve with barbecue sauce or salsa. Serves 4. |
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