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Potato Chip-Crusted Chicken Strips with Honey Mustard Dipping Sauce
DISH COURTESY OF KARDEA BROWN
Level: Easy
Total: 45 minutes
Active: 25 minutes
Yield: 4 servings

Active ingredients

Chicken:

1 cup all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon ground mustard
Kosher salt and newly ground black pepper
3 large eggs
16 to 20 ounces your preferred barbeque or salt and vinegar potato chips (I like Zapp's Voodoo).
2 pounds boneless chicken breast, cut into strips.

Honey Mustard Sauce:.

1/2 cup honey.
5 tablespoons mayonnaise.
1/4 cup Dijon mustard.
1 tablespoon yellow mustard.
1 tablespoon whole-grain mustard.
1/4 teaspoon garlic powder.
Kosher salt.

Directions.

For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

In a bowl or baking dish, include the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Carefully crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking meal.

Spray the chicken with 2 teaspoons salt. Dip the chicken in the skilled flour and coat totally, then into the egg mix until totally covered. Finally, dip the chicken into the potato chips, making sure the chips stay with the entire surface. Transfer the chicken to the ready flat pan.

Bake, turning midway through, until the chicken is golden brown and reaches an internal temperature level of 165 degrees F, about 20 minutes.

For the honey mustard sauce: While the chicken is baking, blend together the honey, mayo, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.

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Potato Chip-Crusted Chicken Strips|Food Network.