Sunday, February 12, 2012

Baked Potato Chip Crusted Chicken Nuggets

This recipe is a classic in my house. I have literally made it a dozen times using so many different kinds of chips and sauce combinations. They always get gobbled up.

I don't have kids.

But I imagine if you did they would love these. I mean.. chicken and chips? Hello.

Mr. Picky is like a large child when it comes to his taste in food and he loved them.. if that tells you anything. Put them on your menu this week, you won't be disappointed. 

Or since it's Sunday and Chick-Fil-A is closed today (and if you're anything like me you only crave Chick-Fil-A on Sunday..) why don't you make them tonight? Or right now? I'm just sayin..


1 lb. chicken, cut into tenders or nuggets
1 large bag Lay's Barbeque potato chips
1 egg
1/4 c milk
1/4 c barbeque sauce (any kind)


1. Preheat oven to 400*.
2. Take your anger out on that bag of chips. Crush the chips up into the finest crumbs you can. The more your crush them, the better they will stick to your nuggets.
3. In a large bowl, beat your egg. Add in the milk, barbecue sauce and pepper (to taste) and stir. (I also added a little bit of season salt at this point. Don't think it made a difference.)
4. Drop your nuggets in the bowl and let them marinate in the mixture for 5-10 minutes.
5. Put your chips in a dish with a rim, I used a cake pan. A few at a time, lift your nuggets out of the egg mixture and let the excess drip off. Roll in the chips and place on a greased cookie sheet. You can put them pretty close together, just make sure they aren't touching so they get the ultimate crisp.
6. Bake 10 minutes. Take them out and flip them all over. Put them back in. Bake them another 10 minutes.
7. Serve with your favorite dipping sauce. I mixed 1/4 c ranch with a teaspoon of bbq sauce and it was perfect.
8. Don't forget to give some to your kids.

Recipe Adapted from: Paula Deen

1 comment:

  1. These look so much better than the oven-fried recipe I've been using. Looking forward to trying this our fav Texas Pete Wing Sauce. Thanks!