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Potato Chip Chicken Strips

Potato Chip Chicken Strips

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yields: 5

Ingredients:
  • 1 1/2 – 2 lbs Boneless Skinless Chicken Breast (about 3 Large Breasts)
  • 1/2 cup Ginger Evans All-Purpose Flour
  • 3 Coburn Farms eggs, beaten
  • 3 cups J. Higgs crushed Potato Chips
  • 1 1/2 cups Marcum Panko Breadcrumbs
  • Marcum Salt & Pepper
Directions:
  1. Preheat oven to 350 degrees and grease a baking sheet pan.
  2. Slice each chicken breast into 4 long strips and then cut each strip in half. Pieces will not be perfectly equal in size and shape due to the tapered shape of chicken breast. Season the chicken with a pinch of salt and pepper.
  3. Set up 3 bowls:
    1. Flour and a pinch of salt and pepper
    2. Eggs and a pinch of salt and pepper
    3. Chip crumbs and panko crumbs and a pinch of salt and pepper
  4. Coat the chicken in flour and shake off any excess. Then coat in egg and roll in the chip crumbs. It is best if one hand is dedicated to the dry bowls and one hand is dedicated to the egg bowl.
  5. Repeat process with each piece of chicken and arrange on baking sheet. Bake for 20 minutes or until internal temperature of thickest strips reaches 165 degrees.
  6. Serve with BBQ sauce, ketchup, or honey.