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Show:
In Food Today
Episode:
Family Scrapbook
Potato Chip Chicken Fingers and Baked Potatoes a la Mode
Getting reviews...
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 177
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 111 mg
- Sodium
- 67 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 177
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 18 g
- Cholesterol
- 111 mg
- Sodium
- 67 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Cut the chicken into finger-size pieces. Fill a large, re-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 pieces into the egg mixture, then into the bag. Shake gently to cover. Place on an un-greased cookie sheet.
- Bake for 20 minutes, flipping once during the cooking time. Serve with barbecue sauce, salsa, or honey mustard.
