Ingredients

The following ingredients have 8 Servings
  • 2 eggs
  • 1/4 cup plain unsweetened almond milk (or any milk)
  • pinch salt
  • 2 pounds skinless boneless chicken breast, (cut into tenders)
  • 1 10- ounce bag potato chips (crushed (see NOTES for brand recommendations))
  • 1 1/2 teaspoons dried dill
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon ground black pepper
  • pinch salt
  • non-stick oil spray or

Instruction

  • Place oven racks at 2nd and 4th position and preheat oven to 400F. Line two baking sheets with tinfoil and insert
  • In a shallow bowl (you need to be able to dip into it), beat eggs with almond milk and pinch of salt.
  • Slice chicken breast into tenders and toss into egg mixture.
  • Place potato chips in the bowl of the food processor fitted with chopping blade. You will most likely have to do at least 2 batches (depending on the size of your food processor). I have a 14-cup food processor and did 2 batches. Pulse until chopped but not powdery.
  • In a large bowl, combine chopped chips with dried dill, paprika, black pepper and pinch salt.
  • Use one hand to remove chicken pieces (just 1 or 2 at a time) from egg wash and toss into chip mixture. Use clean hand to coat chicken and transfer to baking sheet fitted with racks. Repeat until all chicken is coated. Make sure to space chicken out a bit on racks so the sides are not touching and can get crispy.
  • Give coated chicken a final spray with oil mister or non-stick spray.
  • Bake chicken for 22 to 25 minutes, rotating the trays once at 11 or 12 minutes. You do not need to turn the actual chicken tenders. Remove and allow to cool for 8 to 10 minutes before serving so chips harden back up. Serve and Enjoy!