| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole boneless; skinless chicken breast |
| 5 |
oz |
Potato chips; plain, barbecue or sour cream (up to 6) |
| 1 |
|
Egg |
| 2 |
tb |
Milk |
INSTRUCTIONS
These irresistable fingers get their crunch not from deep-frying but from
potato chips. Experiment with chip flavors, from barbecue to sour cream and
chive.
Prehead oven to 400 degrees. Cut the chicken into finger-size pieces. Fill
a large, 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
ungreased cookie sheet. Bake for 20 minutes, flipping once during the
cooking time. Serve with barbecue sauce, salsa, or Honey Mustard Dip.
Serves 4.
HONEY MUSTARD DIP: In a small bowl, mix 1/4 cup Dijon mustard, 1 tablespoon
honey, and 1 tablespoon water with a fork until smooth. Posted to TNT -
Prodigy's Recipe Exchange Newsletter by ck11mik@glen-net.ca (Carol
Furniss) on Aug 5, 1997
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