Chicken fingers

Okay, tomorrow is Wednesday, my "official" What's On Hand day of the week. I have chicken fingers/tenders on the menu. I have two packages of organic, boneless skinless chicken fingers, that I was able to purchase for a steal. Nearly 50%, because I found them in the mark down section, of the meat department, at my local Kroger store. You can get some incredible deals on meats this way; I always check there first when I need to replenish my meat, especially beef, stock. I also have 2 opened bags of potato chips; one is BBQ flavor, the other is sour cream & onion. Both bags have gone stale and no one wants to eat them. What I am planning to do is this: I'm going to crush the chips, and use them to coat the chicken fingers, before I oven fry them!! It's a great way to use up those crumbs of chips, that no one wants to eat, or those chips that have gone stale. No sense (or rather "cents"-haha!) in letting them go to waste.

Chicken Fingers

1.5lbs. chicken fingers
1 egg
3/4c. milk
1-2 cups crushed potato chips (any flavor)

Preheat oven to 400*F. Lightly spray baking sheet with cooking spray. Crush potato chips in a sealed Ziploc baggie, using your hands or a rolling pin; set aside. Lightly beat egg in a mixing bowl or shallow dish; add milk & mix. Dip chicken into egg/milk mixture and then into crushed chips. Place chicken fingers onto prepared baking sheet, and bake for approximately 20 minutes, or until cooked through.

Notes: This is a very kid friendly dish. And it's also a great way to let the kids help prepare the meal. They will have a blast crushing the potato chips for you!! I usually serve my chicken fingers/tenders with a salad, and either mac & cheese or oven baked French fries. Enjoy!