Crunchy Chicken Fingers

Crunchy Chicken Fingers

Jennifer Dean 0

"Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!"

Ingredients 30 m {{adjustedServings}} servings 474 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 42.1 g
  • 84%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
  3. Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.
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Reviews 32

  1. 38 Ratings


THis recipe has promise. Here are some suggestions to improve this recipe. First you can use any type of tortilla chip, including flavored varieties like blue corn chips and doritos. I added tsp of chili powder, 1 tsp of garlic powder, 1 tsp of season salt or seasoning blend, and 1 tsp of ground cumin to the crushed chips. I blended this all in the food processor to get it nice and smooth. This mix enhanced the taste of the chickent strips 100%. My family loved it. It is great served with salsa or cilantro lime mayo. A great way to have chicken strips w/ a southeast flair.


This was a very easy & quick recipe, but it tasted very bland. I will not make it again.


I make these chicken fingers and stick them in the freezer for a quick meal for my kids. The key to reheating these is to put them in a toaster oven, not microwave, to keep the breading crispy. We like them a lot. I vary the tortilla chips, the last time I used a Cool Ranch flavor and they came out great!