Potato Chip-Crusted Chicken Fingers with Honey Mustard-BBQ Dipping Sauce

Potato Chip-Crusted Chicken Fingers with Honey Mustard-BBQ Dipping Sauce-2

Sometimes we just need to transplant ourselves back to our childhoods with some crispy chicken fingers.  But then we remember we’re adults so we coat them in potato chips and make some homemade dipping sauce and we feel better about what we just did.

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Dare I say that this honey mustard-BBQ dipping sauce is a close approximation to that eponymous sauce from that much-loved, closed-on-Sundays fast-food chicken place.

Potato Chip-Crusted Chicken Fingers with Honey Mustard-BBQ Dipping Sauce-4.jpg

Make some of these chicken fingers-and some Kraft Mac ‘n’ Cheese if we’re being serious- invite your best friends over, pull out your diaries and yearbooks, or if you’re THAT young that your childhood memories were captured on Facebook and Instagram, grab a computer and look through your old albums.  Hopefully you still have those AIM conversations printed out to reminisce with too.  I’m not crying, you’re crying.

Potato Chip-Crusted Chicken Fingers with Honey Mustard-BBQ Dipping Sauce.jpg

Potato Chip-Crusted Chicken Fingers with Honey Mustard-BBQ Dipping Sauce

Yield: 4 to 6 servings

 

1 stick butter, melted

2 cups finely crushed potato chips (about one 8-ounce bag)

1 cup finely crushed cornflakes

2 pounds boneless skinless chicken tenders

Seasoned salt and freshly ground black pepper, to taste

HONEY MUSTARD-BBQ DIPPING SAUCE:

1/4 cup honey

Scant 1/4 cup Dijon mustard

1 tablespoon coarse Dijon mustard

2 tablespoons mayonnaise

2 to 3 tablespoons of your favorite BBQ sauce, to taste

Juice of 1/2 lemon

Kosher salt and freshly ground black pepper

 

Preheat the oven to 400°.

 

Put the melted butter in a shallow, medium-sized bowl.  Place the potato chips and cornflakes in another shallow, medium-sized bowl; season with coarsely ground black pepper and mix to combine.  Dip each chicken tender in the melted butter, allowing the excess to drip off.  Coat with the chip crumbs, pressing the crumbs in to coat.  Place the coated chicken on a large baking sheet (don’t line with foil or parchment) and continue with the remaining tenders.  Season with seasoned salt and coarsely ground black pepper.  Bake for 20 to 25 minutes, until the chicken is cooked through and the crumbs are golden brown and crispy.

 

For the dipping sauce: mix all of the ingredients together, stirring to thoroughly combine.  Serve with the chicken tenders.

 

Inspiration: Potato Chip Chicken, Half Baked Harvest Cookbook by Tieghan Gerard

 

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