Chip Chicken Fingers

As promised, here’s the chicken fingers.
It is so good that the family requested two nights in a row.

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Ingredients: potato chips, chicken breasts, eggs, flour and milk.

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Oh, and canola oil.

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Start by slicing the chicken into finger sized strips and then sprinkle some salt over the strips.

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Pour some flour into a shallow dish or on a plate.
Crack an egg into a shallow dish as well.
(Don’t use a plate for this one.)

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Pour some milk in with egg and whisk lightly.

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I don’t have a food processer yet so I had to get creative to crumble the chips.

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I crumbled them in the blender. The trick with that is not to blend too long or they’ll all stick together. And I had to shake the blender so the chips would move around and blend right.

I also had Miss Margaret shake them for a while since Pringles come in a can. I still had to blend them a bit but I didn’t have to shake as much.

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Now you dip the chicken into the egg mixture.

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Then you roll the chicken in the flour and then the chips.

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I placed several dipped pieces onto the chips and then worked on them because the combination of all three dips made for some very messy fingers.

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See? I rinsed my hands off after every small batch of chicken fingers.

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After they’re all breaded, pour a little canola oil into a pan and set the heat to medium high.

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In small batches, fry the chicken one to two minutes per side.
When you can see the bottom edges start browning, it’s time to flip.

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Once browned, place the chicken strips onto a paper towel.

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I am so lucky to have a guy who cooks.
Teamwork rocks!

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Here we have the cheddar chips on the left and the sour cream and onion on the right.

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Miss Margaret liked the cheddar ones the best, Miss Rose liked the onion, and my guy and I liked them both.

Honestly, I liked the onion ones I had made the night before even better.
I think the baked chips, like the Pringles, were too bland.
The first night I had made them using Lays type chips.
Those had a nice big flavor.
Just something to keep in mind.

I hope you and yours enjoy these sometime.

Hugs and stuff,
Kat

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