Chippy Chicken
Chippy chicken is my kids’ favorite meal – they love to eat it and make it with me. Even my daughter, who given the choice would not eat any meat, loves this recipe! We have a past nanny, Mantha, to thank for this one.
Last night, in an effort to be a little more healthy, the kids made themselves chippy chicken and I made Liz Adams’ EBTB Chicken Tenders for Ryan and I for the first time. That recipe is also highly recommended for a more adult take on a chicken strip. But, if you are looking to have a little fun with your kids in the kitchen, here’s how we make chippy chicken:
Ingredients:
- Bag of Classic Lays Potato Chips
- 2 eggs
- Package of chicken tenderloins
- Salt and pepper
Directions:
- Preheat the oven to 425 degrees.
- Prepare a baking sheet with parchment paper or aluminum foil and place a wire cooling rack on the trip to create a baking rack.
- Add about 4 cups of potato chips to a gallon freezer bag and seal. Gently break up the chips using your hands or by rolling a rolling pin over the chips to crush into small flakes. Add more chips to the freezer bag and crush as long as it’s manageable.
- Pour the crushed chips into a shallow bowl. In another shallow bowl, scramble the two eggs. Add salt and pepper to taste to the scrambled eggs. One at a time, dip both sides of the chicken tenders into the egg then place in the bowl with the potato chips. Firmly press the potato chips into the chicken tender on both sides to create a thick crust. Place the crusted chicken tender on the baking rack. Repeat with the remaining chicken tenders.
- Bake for approximate 25 minutes or until the chicken has an internal temperature of 165 degrees. Serve on its own or with dipping sauces of your choice (I like honey mustard).
Notes:
In place of chips, we have also used the food processor to crumb pretzels to coat chicken tenders. Chips (big shocker!) remain the topping of choice for my kids.
Let us know if you make Chippy Chicken with your children. What is your kids favorite meal?
