My husband returned today from a weekend away with lots of opened bags of chips. He spent the weekend with six men who all have different tastes in chips and most were flying home and didn’t want to pack their leftovers. We will certainly eat some of the left overs, but I am sure we will have some chips go stale. You may have this issue after the Super Bowl this weekend.
I decided to experiment a bit with dinner tonight. Chicken fingers were requested. I threw some corn chips in the food processor and used them as the crust. I am sure I am not the inventor of this idea, but I thought I was being very resourceful.
Corn Chip Chicken
- 2 large boneless chicken breasts – cut into strips about 1 inch wide and 2 or 3 inches long
- 1/3 a bag of corn chips – crushed into bread crumb sized bits
- 3/4 cup flour
- 2 eggs – stirred to combine the yolk and white
- 1/4 cup olive oil
- 1/4 cup canola oil
- Set up for the battering by placing the flour on one plate, the egg in another, and crushed corn chips in the third. Line them up on the counter in that order. Flour, egg, corn chips. Place a cooling rack at the end of the counter. Similar to the Eggplant Parm recipe.
- One at a time toss the chicken in the flour, shake off the extra, coat with egg, and then coat with crushed chips. Set on cooling rack. Repeat.
- When all the chicken has been covered. Heat up both oils in a pan. Cook the chicken about 5 minutes a side. Place on a couple pieces of paper towel before you serve.