Potato chip-crusted chicken fingers with honey mustard dipping sauce
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1522, total fat 83 G., saturated fats 14 G., proteins 65 G., carbohydrates 133 G., fiber 7 G., cholesterol 292 mg, sodium 1235 mg, sugar 36 G.
Calories 1522, total fat 83 G., saturated fats 14 G., proteins 65 G., carbohydrates 133 G., fiber 7 G., cholesterol 292 mg, sodium 1235 mg, sugar 36 G.
Potato chips are the perfect breading ingredient for chicken, especially tender chicken breasts, which require a rich flavor and crispiness. Cut the chicken breast into fingers, roll them in crushed chips of your favorite flavor, and bake in the oven. These chicken fingers turn out super crispy without deep-frying or adding excess fat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chicken
- 900 g boneless chicken breast, cut into strips
- 1 cup flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 3 large eggs
- 16–20 oz of your favorite barbecue or salt and vinegar flavored potato chips
Honey mustard sauce
- 0.5 cups honey
- 5 tablespoons mayonnaise
- 1/4 cup Dijon mustard
- 1 tbsp. yellow mustard
- 1 tbsp. grainy mustard
- 1/4 tsp garlic powder
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Recipes with similar ingredients: chicken breasts, onion powder, mustard powder, paprika, Dijon mustard, honey, chips
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Line a baking sheet with parchment paper.
- Chicken:
In a bowl or baking dish, combine flour, garlic powder, onion powder, paprika, ground mustard, and 2 teaspoons each of salt and pepper. Whisk the eggs in a separate dish. Crush the potato chips and transfer them to a third dish. Sprinkle the chicken with 2 teaspoons of salt. Dredge the chicken in the seasoned flour, then dip it in the egg, coating it completely. Finally, thoroughly coat the chicken in the potato chips until they adhere well. Transfer the chicken to the prepared baking sheet. - Bake, turning once, until chicken is golden brown and internal temperature reaches 165°F (74°C), about 20 minutes.
Honey mustard sauce:
While the chicken is baking, combine the honey, mayonnaise, Dijon mustard, yellow mustard, grainy mustard, and garlic powder in a small bowl. Season with salt to taste. Serve with the chicken.
Author of the recipe - Kardea Brown is an American chef, caterer, and television personality.
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