Chicken fingers are one of my favorite weeknight meals. They are quick and easy to whip up after work. I’ve had this recipe bookmarked for a long time and I finally got around to trying it.
This recipe uses my favorite potato chips – Lay’s Baked Sour Cream and Onion Chips. I wasn’t sure how they would mix with the parmesan cheese and basil, but they were fantastic. Chicken Leg’s is still talking about how good these chicken fingers were. They will be going in the regular rotation.
adapted from Paula Deen
- 1 cup milk
- 2 large egg
- 1 1/2 cups crushed baked sour cream and onion potato chips (I used the food processor to crush the chips)
- 1/2 cup grated Parmesan cheese
- 2 tsp dried basil
- 1/2 tsp salt
- 1 lb chicken tenders
- cooking spray
Preheat oven to 350˚.
Lightly spray a rimmed baking sheet with cooking spray. In a shallow dish, whisk milk and eggs together. In a separate shallow dish, combine potato chips, cheese, basil, and salt. Dip chicken tenders in milk mixture, dredge in potato chip mixture, then dip back into the milk mixture and finally into the potato chip mixture. Place chicken on prepared baking sheet. Bake 15 to 20 minutes, or until done.