Monday, April 29, 2013

Chicken McMarnee Fingers

My child is a statistic in that he enjoys chicken fingers like many other children. We've hit that phase where he enjoys it several times a week. However rather than resorting to the already prepared and processed versions in the grocery store's freezer case, I've opted to make them myself at home. Our favorite way these days is made with sour cream and onion potato chips! These Chicken 'McMarnee' Fingers are crispy, crunchy, and healthier chicken strips with hints of sour cream and onion flavor baked in...

I got this recipe from The Baron's mom, Marnee awhile back and after making it, we were all hooked. Potato chips are a staple in my gluten free kitchen and as I've done before, they make a great coating on meats. With chicken, we particularly enjoyed the sour cream and onion chips but you can use whatever kind you like for a different spin. Not a fan of flavored chips? Stick with the classic plain for a simple variation.

Chicken McMarnee Fingers
recipe adapted from The Baron's Mom, Marnee

2 pounds skinless, boneless chicken breasts, cut into strips
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon garlic powder
1 egg
1 tablespoon water
2 tablespoons butter, melted
1 cup crushed Sour Cream & Chive flavored potato chips {Pringles* has wheat starch}
1 tablespoon minced fresh parsley

Put chicken breasts in a  shallow pan and season with salt, pepper and garlic powder.

Whisk egg and water together in another shallow pan.

Combine potato chips, melted butter and parsley in a gallon sized storage bag.

Dip seasoned chicken in egg wash and then place in storage bag with potato chip mixture. Seal bag and shake to coat the chicken. Transfer coated chicken to a baking pan and repeat with all chicken strips.

Bake in preheated oven uncovered for 20-30 minutes or until chicken is cooked through; juices run clear.