BBQ Chip Chicken Fingers

Courtesy of Jeff Mauro
Makes 4 servings

  • 1 cup BBQ sauce
  • 1 lb. chicken tenders
  • 1 cup flour
  • 1 large bag of BBQ kettle chips
  • 3 eggs, whisked
  • Chopped parsley
  1. Place chicken in a zipper-top bag with BBQ sauce and marinate between 2 and 8 hours.
  2. Open bag of chips and squeeze out air. Using a meat mallet, “pulverize” the chips until crumbly and place in a pie tin.
  3. Place eggs in a separate pie tin and the flour in a separate pie tin to set up breading station.
  4. Preheat oven to 450.
  5. Spray a wire-racked sheet pan with non-stick cooking spray
  6. Take chicken out of BBQ sauce and dip into flour, then dip into egg, then coat entirely in chips.
  7. Place chip-coated chicken on wire-racked sheet
  8. Bake for 12-14 minutes or until internal temp registers 165 degrees.
  9. Garnish with chopped parsley and serve with side of Mango Dipping Sauce (recipe below)

Mango Dipping Sauce

  • 1 cup of Juicy Juice® 100% juice, mango flavor
  • ½ cup mayo
  • 1 tablespoon honey
  • 1 tablespoon stone ground mustard
  • Salt and pepper to taste
  1. In a small sauce pan, bring mango juice to a gentle simmer. Reduce by half and cool.
  2. In a bowl, add in mayo, honey, mustard and about ¾ cup of the cooled reduced mango juice and whisk until combined.
  3. Adjust thickness with more mayo or more of the remaining mango juice until desired thickness is achieved. Add seasoning, if desired.

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