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Spicy Chip-Crusted Chicken Fingers

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  • Prep 15 min
  • Total 45 min
  • Servings 4
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Baked chicken strips coated in a crunchy layer of Food Should Taste Good™ Ancho Chili Sweet Potato Kettle Chips. Mmm.
by: Macheesmo
Updated Nov 28, 2014
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  • 1 pound boneless skinless chicken breasts
  • 2 (4.5 ounce) bags Food Should Taste Good™ ancho chile sweet potato kettle cooked chips
  • 2 cups all purpose flour
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 large eggs
  • 1/2 cup milk
  • Mustard
  • Ketchup


  • 1
    Preheat oven to 350°F. Line two baking sheets with foil or parchment paper.
  • 2
    Cut chicken breasts into 2 inch strips. Add chips to a large plastic bag and crush into fine pieces with a rolling pin.
  • 3
    Stir together all-purpose flour, salt, and pepper in a small bowl and whisk together eggs and milk in a separate bowl.
  • 4
    Working with a few strips at a time, transfer to flour and coat lightly. Then move pieces to egg mixture. Then transfer pieces to the bag of crushed chips. Once all the chicken strips are in the chip bag, close it and shake it well to completely coat the strips in the crushed chips.
  • 5
    Remove strips from bag and lay out on baking sheet, leaving some space in between each chicken piece.
  • 6
    Bake strips at 350°F. for about 20 minutes until they are cooked through. Serve strips warm with mustard or ketchup on the side.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This super easy chicken finger recipe uses ancho sweet potato chips for a crunchy coating!

    Frozen chicken strips can be – what’s the word? – bland. They just have no flavor at all. I guess you’re supposed to be okay with a lack of flavor because they're so easy to make. 

    Well, guess what? These chicken strips have sweet heat, take less than 15 minutes to get in the oven and pack some serious flavor.

    Thanks to some super-crunched Food Should Taste Good Ancho Chile Sweet Potato chips, you’ll never have bland chicken fingers again – and you’ll get to take some aggression out! 

    To start these strips, just pour all your chips into a large plastic bag. You could crush them in the bag they came in, but a plastic bag will be a bit sturdier.

    Then smack the heck out of it with a rolling pin until those chips are in tiny bits!

    Cut your chicken into 2-inch pieces. You can eyeball it and they don’t all need to be identical.

    To set up the breading station, stir together a few cups of flour with salt and pepper. Then whisk together a few eggs with some milk in a separate bowl.

    Start by dipping the chicken strips into the flour, which will just dry them out so the egg can stick to them.

    Then into the eggs…

    Then toss them into the chip bag!

    Once all your strips are in the chip bag, close it up tightly and shake it. Like, really shake it.

    Then you can pull out your strips and they should be nicely coated in the chips. Line a few baking sheets with parchment paper and spread your strips on the sheets.

    Bake these guys for about 20 minutes at 350ºF until they are just cooked through.

    You could serve these with ketchup or mustard, but I’m a mustard guy for sure.

    Obviously, you could use any chip for this recipe, but if you can get your hands on some of these sweet potato chips they are awesome and they really bring that great sweet-heat flavor. 

    Ditch the freezer chicken strips and give these a shot!

    Nick thinks these were some of the best chicken strips he’s had! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.
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