Potato Chip Chicken Fingers and Baked Potatoes a la Mode

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings



  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Bake for 20 minutes, flipping once during the cooking time. Serve with barbecue sauce, salsa, or honey mustard.