These Quick and Easy Salsa Chicken Fingers come together in a snap with just a few ingredients and make a great meal when served with a side of veggies or quick cooking rice. They’re healthier because they’re baked instead of fried and have tons of flavor thanks to the secreat ingredient—Salsa flavored Pringles!

Yes, this chips are coated in zesty potato chip crumbs and it makes them ridiculously delicious. The ”hardest” part is not getting too messy while you get the coating on. Then after a quick stint in the oven you’re left with tender, juicy and flavorship chicken fingers your family will love!

 

Ingredients

1/12 cups Zesty Salsa Pringles Tortilla Chips (about 1 can)

1 egg

2 Tbsp milk

2 boneless skinless chicken breasts

 

Instructions

Preheat oven to 400 degrees

Cut chicken into 1″ strips

Place Zesty Salsa Pringles in a plastic bag and crush

They need to be finely crushed but not powder.

Line a baking sheet or jelly roll pan with aluminum foil and spray lightly with non-stick cooking spray

Place crushed Pringles in a shallow bowl

In a second shallow bowl add egg and milk, beat slightly

Dip each chicken strip first in egg mixture then in Pringles crumbs, turning to completely coat

Place each chicken strip on prepare pan

When all chicken is coated, spray lightly with non-stick spray

Bake 15-17 minutes or until completely done

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Quick tip: For extra salsa flavor 1) mix in a half cup of your favorite salso into the egg and milk mixture and / or 2) then spoon a little salso onto the coated strips before baking.

Recipe and image courtesy of O  Taste and See.