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Barbecue Potato Chip Crusted Chicken Fingers with Dill Pickle Dipping Sauce
Yield: 4-6
SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Barbecue Potato Chip Crusted Chicken Fingers
1.5 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
1 cup
All purpose flour
1 teaspoon
Garlic Powder
1 teaspoon
Paprika
1 1/2 teaspoon
Salt
1 teaspoon
Ground black pepper
3
Eggs, whisked
1
Large bag of barbecue potato chips, crushed finely (by hand or pulse in food processor for a few seconds)
Dill Pickle Dipping Sauce
1 cup
Sour cream
8 oz
Cream cheese, softened
1 cup
Dill pickles, finely diced
1/4 cup
Sweet onion, minced
3 cloves
Garlic, minced
1/2 teaspoon
Salt
1 tablespoon
Fresh dill, minced (or 1 teaspoon dried dill)
2 tablespoons
Dill pickle juice
- Set up Air Fryer to air fry setting at 375°F.
- Slice chicken breasts into thin strips about 1" wide
- Set up breading station with 3 shallow dishes: flour, garlic powder, paprika, salt & pepper in first dish, whisked eggs in second bish & crushed potato chips in third dish.
- To bread each chicken strip, dip first into the flour mixture, then egg & finally in the crushed chips making sure to firmly press the chips onto the chicken.
- Place breaded chicken fingers in the air fryer basket far enough apart that none of the pieces touch.
- Bake for about 10 minutes, flipping over about halfway through, or until internal temperature of chicken reaches 165°F.
- Serve with dill pickle dipping sauce.
Dill Pickle Dipping Sauce
- In a medium bowl, beat cream cheese and sour cream until mixed evenly.
- Stir in pickles, onions, garlic, salt, dill, and pickle juice until completely combined.
- Garnish with chopped pickles and fresh dill if desired.
- The longer the dip sits, the stronger the flavor so make ahead for a more intense dill flavor!
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Barbecue Potato Chip Crusted Chicken Fingers with Dill Pickle Dipping Sauce
Yield: 4-6
Prep
Cook
00:00 Total Time
Ingredients
Directions
Barbecue Potato Chip Crusted Chicken Fingers
1.5 lbs
Springer Mountain Farms Boneless Skinless Chicken Breasts
1 cup
All purpose flour
1 teaspoon
Garlic Powder
1 teaspoon
Paprika
1 1/2 teaspoon
Salt
1 teaspoon
Ground black pepper
3
Eggs, whisked
1
Large bag of barbecue potato chips, crushed finely (by hand or pulse in food processor for a few seconds)
Dill Pickle Dipping Sauce
1 cup
Sour cream
8 oz
Cream cheese, softened
1 cup
Dill pickles, finely diced
1/4 cup
Sweet onion, minced
3 cloves
Garlic, minced
1/2 teaspoon
Salt
1 tablespoon
Fresh dill, minced (or 1 teaspoon dried dill)
2 tablespoons
Dill pickle juice
- Set up Air Fryer to air fry setting at 375°F.
- Slice chicken breasts into thin strips about 1" wide
- Set up breading station with 3 shallow dishes: flour, garlic powder, paprika, salt & pepper in first dish, whisked eggs in second bish & crushed potato chips in third dish.
- To bread each chicken strip, dip first into the flour mixture, then egg & finally in the crushed chips making sure to firmly press the chips onto the chicken.
- Place breaded chicken fingers in the air fryer basket far enough apart that none of the pieces touch.
- Bake for about 10 minutes, flipping over about halfway through, or until internal temperature of chicken reaches 165°F.
- Serve with dill pickle dipping sauce.
- In a medium bowl, beat cream cheese and sour cream until mixed evenly.
- Stir in pickles, onions, garlic, salt, dill, and pickle juice until completely combined.
- Garnish with chopped pickles and fresh dill if desired.
- The longer the dip sits, the stronger the flavor so make ahead for a more intense dill flavor!
