Chicken Fingers Crusted with POTATO CHIPS with Kardea Brown | Delicious Miss Brown

Coating your chicken fingers with salty, crispy potato chips? Game. Changer. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/35MTFQl Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Potato Chip-Crusted Chicken Strips with Honey Mustard Dipping Sauce RECIPE COURTESY OF KARDEA BROWN Level: Easy Total: 45 min Active: 25 min Yield: 4 servings 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 freshly ground black pepper 3 large eggs 16 to 20 ounces your favorite BBQ 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, add 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. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish. Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet. Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes. For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #DeliciousMissBrown #KardeaBrown #FoodNetwork #PotatoChipCrustedChickenStripsWithHoneyMustardDippingSauce Chicken Fingers Crusted with POTATO CHIPS with Kardea Brown | Delicious Miss Brown | Food Network https://youtu.be/9mAMwnmJ-kk