Potato Chip Crusted Chicken Fingers with Ranch and Roasted Broccoli.
Oh boy! We’re making potato chip crusted chicken fingers for the most delish meal ever.
These super crispy, crunchy savory chicken fingers are a huge favorite in our house. They have so much texture and flavor. I love to serve them with my homemade ranch (it’s seriously unreal) and roasted broccoli or another roasted vegetable. The combo is wonderful! Satisfying, filling and tastes like heaven.
Chicken fingers are not a new thing around here… I mean, you may remember me making them in 2010! It’s insane that I’ve made so many different variations over the last decade. I find that we go in and out of phases with them. They’re easily one of Eddie’s favorite foods too.
But I probably make them most often to chop up and use in my house salad for dinner. We LOVE that kind of meal. It tastes so indulgent and is just super good.
P.S. definitely happy to report that I’ve chopped these potato chip chicken fingers up too and used them in salads. Absolutely excellent! I mean, how can you go wrong with insane crispy crunch?
Let’s get to the potato chip coating!
Years ago, I started making potato chip crusted fish (and more recently, fish sticks!) – which is SO SO good. It’s where I originally got the idea to do chip crusted chicken and I’m thrilled it works with both.
I like to use kettle cooked chips here, but that’s just personal preference. I’m not a huge chip lover unless there is a really fantastic dip around. But I only buy kettle cooked chips because the crunch is unbeatable! That’s why I suggest those here.
Also! I find it important to really crush the chips so you have mostly tiny crumbs, but then there will always be a few bigger pieces that give some extra crunch on the chicken. The best part! If you want to see exactly how I do it, head to instagram where I’ll make this recipe on stories today.
You can probably imagine that once these are baked, the coating is even more crisp and crunchy than before. If you’re a crunch lover like I am, you will freak over these.
Also, yes I do think these can be made in the air fryer. And I do really love my air fryer. However, it’s difficult to make one batch at a time because these need to be in a single layer! So I find the oven to be more efficient overall, because it’s one bake time and then they’re done.
My homemade ranch is the recipe that made me fall in love with ranch. I make a big batch and everyone goes crazy for it – we dip ALLLLLL the things in it. It’s one of the dips I love to serve with these chicken fingers (along with my house sauce, of course). The combination is classic and so darn good.
I roast some broccoli for the side. It’s easily my favorite vegetable, so anything else you love works here too. My family LOVES this meal. It’s such a great balance – crispy crunchy chicken with roasted, flavorful broccoli. And everything is drizzle in a touch of ranch. We all get so excited when a plate looks like this.
It’s the perfect weeknight meal!
Potato Chip Crusted Chicken Fingers
Potato Chip Crusted Chicken Fingers with Ranch and Roasted Broccoli
- 1 cup plain greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup milk
- 3 tablespoons fresh chives or 1 tablespoon dried chives
- 2 tablespoons fresh dill or 2 teaspoons dried dill weed
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon smoked paprika
- 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!
- 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!
Ummm that crispy coating, yes please!