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homemade Potato Chip Crusted Chicken Fingers with Ranch and Roasted Broccoli. photo
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Potato Chip Crusted Chicken Fingers with Ranch and Roasted Broccoli.

Crispy potato chip–crusted chicken fingers served with a tangy homemade ranch and roasted broccoli.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 pounds chicken tenders
  • kosher salt to taste
  • black pepper to taste
  • garlic powder for sprinkling and for ranch (see ranch ingredients)
  • 1 cup all-purpose flour
  • 2 large eggs lightly beaten
  • 8 ounce bag kettle-cooked potato chips crushed
  • oil spray (olive, canola, or avocado) for spraying chicken
  • 2 heads broccoli cut into florets
  • 1 to 2 tablespoons olive oil for roasting the broccoli
  • 1 cup plain Greek yogurt or sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup milk
  • 3 tablespoons fresh chives or 1 tablespoon dried chives
  • 2 tablespoons fresh dill or 2 teaspoons dried dill weed
  • 1 tablespoon fresh parsley or 1 teaspoon dried parsley
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon garlic powder for ranch
  • 1/2 teaspoon onion powder for ranch
  • 1/2 teaspoon salt for ranch
  • 1/2 teaspoon pepper for ranch
  • 1/4 teaspoon smoked paprika

Instructions

  • Preheat oven to 425°F (220°C). Line a baking sheet with a wire rack and spray the rack with nonstick spray.
  • Season the chicken tenders all over with kosher salt, black pepper, and a light sprinkle of garlic powder.
  • Set up a dredging station: bowl 1 – flour; bowl 2 – lightly beaten eggs; bowl 3 – crushed potato chips.
  • Working one at a time, coat each tender in flour, shake off excess, dip in egg, then press into crushed potato chips to fully coat; place on the sprayed wire rack.
  • Lightly spray the coated chicken with oil spray to promote browning and crisping.
  • Bake the chicken fingers for 18–22 minutes, until golden and cooked through (internal temperature 165°F/74°C). Remove promptly from the rack using a spatula or tongs.
  • Toss broccoli florets with 1–2 tablespoons olive oil and a sprinkle of salt, pepper, and garlic powder.
  • Roast the broccoli on a separate sheet or alongside the chicken in the 425°F oven for 15–20 minutes, until slightly charred and tender.
  • Make the ranch: combine Greek yogurt (or sour cream), mayonnaise, milk, chives, dill, parsley, lemon juice, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika in a blender or food processor; blend until smooth and combined.
  • Serve the potato chip–crusted chicken fingers and roasted broccoli drizzled with or served alongside the ranch.

Equipment

  • baking sheet with wire rack
  • mixing bowls (3)
  • Measuring Cups and Spoons
  • food processor or sealed bag and rolling pin
  • Tongs or spatula
  • blender or food processor for ranch

Notes

  • Use a wire rack so air circulates and the crust stays crispy.
  • Crush chips in a food processor or a sealed bag with a rolling pin.
  • You can roast broccoli at the same time as the chicken on a separate sheet.
  • Ranch keeps in the fridge for about a week in a sealed container.