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Potato Chip Coated Chicken Fingers

Recipe by These are wonderful! They can be altered to fit your taste...add different types of chips, different herb blends, etc. We served with homemade Ranch dressing. Amazing!!! Back to School


  • 1 cup buttermilk
  • 3/4 boneless skinless chicken breasts, cut into strips
  • 3 cups potato chips, gluten free
  • 2-4 Tbsp French Pantry French Onion and Roasted Red Pepper Herb Blend, to taste. Can substitute your favorite French Pantry Herb Blend or leave out completely.
  • 1 cup potato starch
  • 1 egg
  • 1 Tbsp milk
  • 3-4 Tbsp olive oil, optional
  • Salt and pepper to taste, if you use the French Pantry Herb Blend, do not add salt.


Preheat oven to 400 degrees. Pour buttermilk in a shallow bowl and add chicken strips. Soak for 2-6 hours.

Crush the potato chips in a food processor or with a rolling pin. Pour crumbs into a shallow dish. Stir in the French Pantry Herb Blend. Pour the potato starch into a shallow bowl. Whisk egg and milk in yet another dish.

Lightly brush some of the olive oil on Silpat. You do NOT need this to prevent from sticking, it just helps to get those potato chips really crispy. You may skip this step.

Remove a chicken strip, shake off excess buttermilk, dunk in the potato starch, shake off excess, then dunk in the egg mixture, shake off extra and then roll in crushed potato chip mixture and place on Silpat. Repeat with all the chicken strips.

Drizzle remaining olive oil evenly across the chicken strips. (optional) Bake for 15- 20 minutes until browned.

Review Form
User Reviews:-

Potato Chip Chicken Strips - yum

5 5 1
Easy and so tasty!
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