Potato Chip Crusted Chicken Fingers with Ranch and Roasted Broccoli
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Potato Chip Crusted Chicken Fingers with Ranch and Roasted Broccoli
Description
This recipe transforms chicken tenderloins into crunchy chicken fingers by coating them in flour, then egg, and finally in crushed kettle-cooked potato chips for a textured crust. Baking at 425°F on a wire rack ensures even cooking and crisping without frying. The crunch of the potato chip coating contrasts with the tender chicken inside.
Broccoli florets are roasted with olive oil in the same oven temperature, yielding tender edges with slight caramelization and a savory complement to the chicken. Accompanying the dish is a homemade ranch dressing combining Greek yogurt, mayonnaise, milk, fresh or dried herbs (chives, dill, parsley), lemon juice, and spices like garlic powder, onion powder, salt, pepper, and smoked paprika for a creamy, tangy dip.
This meal provides a crunchy, flavorful main with a fresh side and a richly herbaceous ranch that ties the flavors together. It suits dinners needing a comforting but approachable plate.
Ingredients
chicken fingers
- 1 ½ pounds chicken tenderloin
- salt kosher salt
- black pepper kosher salt
- garlic powder for sprinkling
- 1 cup flour
- 2 egg lightly beaten, large
- 1 potato chips kettle cooked, 8 ounce bag, crushed
- olive oil spray or canola or avocado oil spray
- 2 broccoli cut into florets, heads
- 1 to 2 tablespoons olive oil for roasting the broccoli
homemade ranch
- 1 cup Greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup milk
- 3 tablespoons chives fresh or 1 tablespoon dried
- 2 tablespoons dill fresh or 2 teaspoons dried dill weed
- 1 tablespoon parsley fresh or 1 teaspoon dried parsley
- 2 teaspoons lemon juice fresh
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
chicken fingers
- Preheat the oven to 425 degrees F. Line a baking sheet with a wire rack and spray the rack with nonstick spray. This is imperative so the chicken doesn’t stick!
- Season the chicken pieces all over with salt, pepper and garlic powder.
- In one large bowl or plate, place the flour. In a second bowl, lightly beat the eggs. In a third bowl, place the crushed potato chips.
- Dip each piece of chicken in the flour, covering completely. Then dip in the egg, then in the potato chip crumbs, pressing gently so the crumbs adhere. Place each chicken piece on the sprayed wire rack.
- I like to give my chicken fingers a spritz of olive oil spray which helps them get even more golden and crisp. Bake the chicken fingers for 18 to 22 minutes, until they are cooked through and golden and crunchy. Once the chicken is done, remove it from the wire rack immediately so it doesn’t stick. I use a spatula or tongs to remove the chicken.
- To roast the broccoli, I use the same temp oven of 425 degrees. You can put it in the oven with the chicken at the same time if you wish, or roast it before and slightly reheat for a few minutes in the oven. Or even roast it after! I drizzle with the olive oil, sprinkle all over with salt, pepper and garlic powder. Roast for 15 to 20 minutes, until slightly charred.
- Drizzle both the chicken and the broccoli with the ranch and serve immediately!
homemade ranch
- Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week!
User Reviews
Overall Rating
5
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