We’re making potato chip–crusted chicken fingers for a seriously delicious weeknight meal.
These super crispy, crunchy chicken fingers are a family favorite. They deliver incredible texture and savory flavor, and I love serving them with homemade ranch and roasted broccoli. The combination is satisfying, filling and absolutely craveable.
Chicken fingers are a classic around here—I’ve made many variations over the years. We often chop leftovers up for salads; potato chip–crusted pieces are especially excellent tossed into a house salad for dinner. The crunch really elevates everything.
Potato chip coating
The idea for chip-crusted chicken came from earlier experiments with potato chip–crusted fish and fish sticks, and it works wonderfully for chicken too. I prefer kettle-cooked potato chips because their crunch is unbeatable—perfect for a coating.
Make sure to crush the chips finely so most of the coating is crumb-like, while leaving a few larger pieces for extra crunch. When baked, the coating becomes even crispier; if you love crunchy textures, these will be a hit.
I do think these can be cooked in an air fryer, but because they need to be in a single layer, the oven is generally more efficient for making a full batch at once. A quick spritz of oil before baking helps them get extra golden and crisp.
My homemade ranch is the dip we always reach for. I make a big batch and use it on everything—it’s a perfect companion for the chicken fingers, and pairs beautifully with roasted broccoli or your favorite veggie.
Serving
I usually roast broccoli as the side—it’s one of my favorites—but any roasted vegetable you enjoy will work. The meal strikes a great balance: super crunchy chicken with flavorful roasted broccoli, finished with a drizzle of ranch. It’s an easy, crowd-pleasing dinner.
Finally
These make a perfect weeknight meal—crisp, flavorful, and simple to prepare. Below is the recipe so you can recreate this at home.
Potato Chip Crusted Chicken Fingers
Potato Chip Crusted Chicken Fingers with Ranch and Roasted Broccoli
4
people
20 mins
25 mins
45 mins
Ingredients
Chicken fingers
- 1 ½ pounds chicken tenders
- Kosher salt and pepper
- Garlic powder, for sprinkling
- 1 cup flour
- 2 large eggs, lightly beaten
- 1 (8-ounce) bag kettle-cooked potato chips, crushed
- Olive oil, canola, or avocado oil spray
- 2 heads broccoli, cut into florets
- 1 to 2 tablespoons olive oil for roasting
Homemade ranch
- 1 cup plain Greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup milk
- 3 tablespoons fresh chives (or 1 tablespoon dried)
- 2 tablespoons fresh dill (or 2 teaspoons dried)
- 1 tablespoon fresh parsley (or 1 teaspoon dried)
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
Chicken fingers
- Preheat the oven to 425°F. Line a baking sheet with a wire rack and spray the rack with nonstick spray so the chicken won’t stick.
- Season the chicken all over with salt, pepper and garlic powder.
- Set up three shallow bowls: flour in the first, beaten eggs in the second, and crushed potato chips in the third.
- Dredge each piece of chicken in flour, then egg, then press into the potato chip crumbs so they adhere. Place the coated chicken on the prepared wire rack.
- Spritz the chicken with oil spray to help it brown. Bake for 18 to 22 minutes, until cooked through and golden-crisp. Remove immediately from the rack so it doesn’t stick.
- To roast the broccoli: toss florets with olive oil, salt, pepper and garlic powder. Roast at 425°F for 15 to 20 minutes, until slightly charred. You can roast the broccoli alongside the chicken or before/after and reheat briefly.
- Drizzle the chicken and broccoli with ranch and serve immediately.
Homemade ranch
- Combine all ranch ingredients in a blender or food processor and blend until smooth. Store in an airtight container in the fridge for up to a week.
Did you make this recipe?
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That crispy coating—yes, please!