Kid-friendly and quick, these crunchy oven-baked chicken fries are coated with a mixture of crushed potato chips, panko bread crumbs and Parmesan cheese. Dip them in ranch dressing, barbecue sauce or honey-mustard.—Nick Iverson, Milwaukee, Wisconsin
Total TimePrep: 20 min. Bake: 15 min.
- 2 large Nellie’s Free Range Eggs, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 to 1/2 teaspoon cayenne pepper
- 2 cups finely crushed ridged potato chips
- 1 cup panko (Japanese) bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 boneless skinless chicken breasts (6 ounces each), cut into 1/4-inch-thick strips
- Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.
Nutrition Facts1 serving: 376 calories, 17g fat (6g saturated fat), 149mg cholesterol, 761mg sodium, 27g carbohydrate (1g sugars, 2g fiber), 27g protein.
Originally published as Chicken Fries in tasteofhome.com
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