Salt and Vinegar Chicken Fingers
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All around the country weekends are filled with football right now! From tailgating to homegating, there are tons of appetizers being served up! One of our favorites to include in our football routine is salt and vinegar chicken fingers.
These chicken fingers are so easy to make and taste amazing. They are crusted with salt and vinegar potato chips for the absolute perfectly crispy coating.
Ingredients for Salt and Vinegar Chicken Fingers:
1 lb chicken tenderloins
1/4 cup flour
2 eggs, lightly beaten
1 cup salt and vinegar potato chips {I used Cape Cod but any thick/crunchy chip will work}, crushed
1/2 tsp ground black pepper
Let’s Make It:
1) Place rimmed baking sheet in oven. Preheat oven, with baking sheet inside, to 375 degrees.
2) Place flour in a shallow dish and stir in pepper. Place crushed potato chips in a separate shallow dish.
3) Roll chicken tenderloins in flour. Shake off excess. Dip into eggs. Then, roll in potato chip crumbs. Place on parchment paper or foil. After all chicken tenderloins are coated, transfer to hot baking sheet.
4) Bake chicken fingers in oven for 15 minutes or until cooked through and lightly browned.
These go amazing well with my roasted onion Sriracha dip! Of course, they taste great on their own too.
- 1 lb chicken tenderloins
- 1/4 cup flour
- 2 eggs, lightly beaten
- 1 cup salt and vinegar potato chips {I used Cape Cod but any thick/crunchy chip will work}, crushed
- 1/2 tsp ground black pepper
- Place rimmed baking sheet in oven. Preheat oven, with baking sheet inside, to 375 degrees.
- Place flour in a shallow dish and stir in pepper. Place crushed potato chips in a separate shallow dish.
- Roll chicken tenderloins in flour. Shake off excess. Dip into eggs. Then, roll in potato chip crumbs. Place on parchment paper or foil. After all chicken tenderloins are coated, transfer to hot baking sheet.
- Bake chicken fingers in oven for 15 minutes or until cooked through and lightly browned.
