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Potato-crusted chicken fingers


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  • 6 ounces baked potato chips
  • 3/4 cup all-purpose flour
  • 1/2 cup 2% milk
  • 1 large egg, lightly beaten
  • 4 (6ounces) skinless, boneless chicken breast cut into strips
  • 1/2 teaspoon salt
  • 3 tables spoons canola oil



Step 1

1. Grind chips in a food processor and place in shallow dish. Place 3/4 cup flour in shallow dish. Combine milk and egg in shallow dish. Sprinkle chicken with salt and dredge in flour. Dip chicken in milk than potato chips.

2. Heat 1 1/2 tablespoons oil in large skillet over medium-high heat. Add half of chicken; cook 2 minutes on each side or until done. Repeat with remaining chicken.


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