These irresistible chicken fingers get their crunch not from deep frying but from potato chips.
1 pound whole skinless chicken breast
5-6 ounces of potato chips or tortilla chips
1/2 tsp salt
1/2 tsp pepper
2 tablespoon milk
Grape or cherry tomatoes
1. Heat oven to 400 degrees. Cut chicken into finger sized pieces. Thread the pieces onto soaked wooden skewers.
2. Fill a large zip lock bag with the chips and salt and pepper. Seal the bag then crush the chips with the back of a wooden spoon or rolling pin. In a medium bowl, beat the egg and milk. Dip the chicken pieces into the egg mixture, then put them in the bag and shake gently to coat.
3. Place the chicken pieces on an ungreased cookie sheet and bake for 20 minutes, flipping once. Serve with BBQ or honey mustard dipping sauce.
Yum Oh !!