Potato-Crusted Chicken Fingers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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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