Barbecue Potato Chip Crusted Chicken Fingers with Dill Pickle Dipping Sauce
Barbecue Potato Chip Crusted Chicken Fingers with Dill Pickle Dipping Sauce
Yield 4-6
Prep time
20 MinCook time
10 MinTotal time
30 MinIngredients
- 1.5 lbs Springer Mountain Farms Boneless Skinless Chicken Breasts
- 1 cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 3 eggs, whisked
- 1 Large bag of barbecue potato chips, crushed finely (by hand or pulse in food processor for a few seconds)
- Dill pickle dipping sauce
Dill Pickle Dipping Sauce
- 1 cup sour cream
- 8 oz cream cheese, softened
- 1 cup dill pickles, finely diced
- 1/4 cup sweet onion, minced
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1 tablespoon fresh dill, minced (or 1 teaspoon dried dill)
- 2 tablespoons dill pickle juice
Instructions
- Set up Air Fryer to air fry setting at 375°F.
- Slice chicken breasts into thin strips about 1" wide
- Set up breading station with 3 shallow dishes: flour, garlic powder, paprika, salt & pepper in first dish, whisked eggs in second bish & crushed potato chips in third dish.
- To bread each chicken strip, dip first into the flour mixture, then egg & finally in the crushed chips making sure to firmly press the chips onto the chicken.
- Place breaded chicken fingers in the air fryer basket far enough apart that none of the pieces touch.
- Bake for about 10 minutes, flipping over about halfway through, or until internal temperature of chicken reaches 165°F.
- Serve with dill pickle dipping sauce.
Dill Pickle Dipping Sauce
- In a medium bowl, beat cream cheese and sour cream until mixed evenly.
- Stir in pickles, onions, garlic, salt, dill, and pickle juice until completely combined.
- Garnish with chopped pickles and fresh dill if desired.
- The longer the dip sits, the stronger the flavor so make ahead for a more intense dill flavor!