Print

Potato Chip Crusted Chicken Fingers with Ranch and Roasted Broccoli Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 6 reviews

Crispy potato chip crusted chicken fingers baked to golden perfection, served with homemade creamy ranch sauce and roasted broccoli. This easy, flavorful meal combines crunchy textures with fresh herbs and a zesty dip, perfect for a comforting family dinner.

Ingredients

Chicken Fingers

  • 1 ½ pounds chicken tenders
  • kosher salt and pepper (to taste)
  • garlic powder (for sprinkling)
  • 1 cup flour
  • 2 large eggs, lightly beaten
  • 1 (8 ounce) bag kettle cooked potato chips, crushed
  • olive oil/canola/avocado oil spray (for spraying)

Roasted Broccoli

  • 2 heads of broccoli, cut into florets
  • 1 to 2 tablespoons olive oil (for roasting)
  • salt and pepper (to taste)
  • garlic powder (to taste)

Homemade Ranch Dressing

  • 1 cup plain Greek yogurt or sour cream
  • ½ cup mayonnaise
  • ½ 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
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon smoked paprika

Instructions

  1. Prepare the chicken: Preheat your oven to 425°F (220°C). Line a baking sheet with a wire rack and spray the rack with nonstick spray to prevent sticking. Season the chicken tenders all over with kosher salt, pepper, and garlic powder evenly.
  2. Bread the chicken: Set up a breading station with three separate bowls: flour in one, beaten eggs in the second, and crushed potato chips in the third. Dip each chicken tender first into the flour, coating it thoroughly, then into the eggs, followed by pressing it gently into the crushed potato chips to ensure good adherence.
  3. Bake the chicken fingers: Place the breaded chicken tenders on the prepared wire rack. Lightly spritz the tops with olive oil or your preferred oil spray to promote crispiness. Bake in the preheated oven for 18 to 22 minutes until the chicken is cooked through and the crust turns golden brown and crunchy. Remove them promptly with a spatula or tongs to avoid sticking.
  4. Roast the broccoli: While the chicken cooks, prepare the broccoli by tossing it in olive oil, salt, pepper, and garlic powder. Spread the florets on a baking sheet and roast in the same 425°F oven for 15 to 20 minutes until they are slightly charred and tender. You can roast simultaneously with the chicken or before/after, reheating broccoli as needed.
  5. Make the homemade ranch dressing: Combine the Greek yogurt or sour cream, mayonnaise, milk, fresh or dried chives, dill, parsley, lemon juice, garlic powder, onion powder, salt, pepper, and smoked paprika in a blender or food processor. Blend until smooth and well combined. Store any leftovers in a sealed container in the refrigerator for up to one week.
  6. Serve: Drizzle the baked potato chip crusted chicken fingers and roasted broccoli with the homemade ranch dressing and serve immediately for a delicious and satisfying meal.

Notes

  • You can use either Greek yogurt or sour cream in the ranch for different flavor profiles or lower fat options.
  • Make sure to spray the wire rack well to keep chicken from sticking and to maintain the crispiness of the crust.
  • Roast broccoli at the same temperature as chicken for convenience, adjusting cooking time based on your preferred doneness.
  • The homemade ranch dressing keeps well for up to a week when refrigerated in an airtight container.
  • Kettle cooked potato chips add extra crunch for the coating, but plain potato chips or crushed cornflakes can be substituted.

Find it online: https://cozyplatter.com/potato-chip-crusted-chicken-fingers-with-ranch-and-roasted-broccoli-recipe/