Preheat oven to 425 degrees. Place a wire rack in a large rimmed baking pan; spray with nonstick spray and set aside.
BBQ chips aren't just for snacking. Use them to add a crispy texture and a delicious barbeque flavor to baked chicken fingers.
Servings and Ingredients
|1 ½ lbs. Hy-Vee Fresh 100% natural boneless skinless chicken breasts|
|3 tsp. Morton Nature's Seasons seasoning blend, divided|
|½ c. Hy-Vee all-purpose flour|
|3 Hy-Vee large eggs|
|1 (8-1/2-oz.) pkg. Hy-Vee kettle cooked mesquite barbeque flavored potato chips, finely crushed|
|2 tsp. Weber KC BBQ rub|
Things To Grab
- Wire rack
- Large rimmed baking pan
- Hy-Vee nonstick cooking spray
- Paper towels
- 3 shallow bowls
- Meat thermometer
Pat chicken dry with paper towels; cut chicken into 1/2-inch-wide strips, about 3-to-4-inches long. Sprinkle both sides of chicken strips with 2 teaspoons seasoning blend; set aside.
Stir together flour and remaining 1 teaspoon seasoning blend in a shallow bowl. Whisk together eggs in another shallow bowl; set aside. Combine potato chips and BBQ rub in a third bowl. Dust chicken strips in flour mixture. Then dip strips, one at a time, into eggs; shake off excess. Coat with potato chip mixture, gently pressing to adhere. Place on rack in baking pan.
Bake chicken strips for 18 to 20 minutes or until chicken reaches 165 degrees and strips are golden brown and crispy. Cool slightly before serving.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 176mg
- Sodium: 1187mg
- Total Carbohydrates: 32g
- Protein: 33g
Hy-Vee Test Kitchen