Lay’s Crusted Chicken Fingers: When Potato Chips and Fried Chicken Make Savory Love

By Mikka Wee/July 1, 2013

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This is what happens when two of the most beloved examples of food-to-eat-while-watching-the-big-game come together to make sweet, delicious love.

Lays Crusted Chicken Fingers1

Imagine you’re eating some fried chicken. Awesome, I know. But we’re not yet done. Now, imagine that same chicken, but wrapped in a yummy crunchy crust of your favorite potato chip brand. It’s so good, you almost don’t care whether your team wins or loses. Even the chicken would rejoice at its junk food blanket, which sounds so wrong but tastes so perfectly right.

Lays Crusted Chicken Fingers2

These Bounty Fresh Lay’s-Crusted Chicken Fingers are deep-fried with Japanese breadcrumbs to give it an additional flaky crisp. Eat it with a creamy kesong puti dip that’s spiced with just the right amount of garlic for that extra kick. It’s just like chips and dip, but better (and more filling).

Lays Crusted Chicken Fingers3

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Lay’s Crusted Chicken Fingers with Garlic-Kesong Puti Dip

Total Time: 15-20 minutes / Yield: 4-6 servings

Ingredients for the Lay’s-Crusted Chicken

  • ½ kilo Bounty Fresh boneless chicken thighs
  • Salt and pepper, to season
  • 1 ½ cups all-purpose flour
  • 2 large eggs
  • 1 tablespoon milk
  • 1 cup Japanese breadcrumbs
  • 1 cup crushed Original Lays Potato Chips
  • ½ tablespoon dried oregano

Ingredients for the Garlic-Kesong Puti Dip

  • 1 block kesong puti, mashed
  • 1 cup sour cream
  • 1 head roasted garlic, peeled and mashed
  • 1 tablespoon chopped green onions
  • Salt and pepper, to taste

Procedure

  1. In a shallow bowl, place eggs and milk. Whisk until well combined.
  2. In another bowl, combine breadcrumbs, crushed potato chips and oregano. Mix well.
  3. Pat dry chicken thighs. Season with salt and pepper. Dredge in flour, dip into egg mixture and then cover with breadcrumb-potato chip mixture.
  4. Place on a lined sheet pan and bake at 350F for 15-20 minutes or until cooked all the way through.
  5. For the dip, combine all ingredients in a small bowl. Mix well and adjust seasoning according to desired taste. Serve with chicken.

Mikka Wee

Managing Editor

Mikka Wee is a happy little hobbit who loves to eat, but is allergic to exercise. Armed with a heart for travel, she likes to go on random adventures and book spontaneous flights. If she's not hunting for the next seat sale, Mikka likes to read, write in her blog, cuddle with her dog Rocket, and make sandcastles on the beach. See More.

  • Ivy Yrika Frantz Bayot

    Waaaaahhhh sinful! Must try this recipe!

  • TriciaGenova

    I wish you could do a step by step photos thing. Haha the pictures are so pretty I just want to see more you know what I meeaaann. <3

  • Lesly Bries

    This sounds delicious! I might try this, but with cheddar-and-sour-cream Ruffles for an extra flavor kick–and ranch dip! The possibilities are endless.

  • hehehe

    How about going local? Instead of Lay’s, perhaps we could use Oishi potato chips. Apart from the plain salted variant, they have interesting flavors to boot – kimchi, seaweed, garlic cheese, wasabi… :)

    • Adrian De Leon

      Uy ayos yan ah. Ako iniisip ko kung gagana ang Cheetos as breading. Love that stuff!

      • hehehe

        I guess Crunchy Cheetos will work better than the regular puffy ones. Cheddar Jalapeño, anybody? :)

        • 礼珊

          YESSS

  • Midge K. Manlapig

    OMG, I think this would be fantastic if made with those kimchi-flavoured Oishi Gourmet Picks chips – like Korean fried chicken on steroids!

  • Karen

    So far I’ve only tried chicken breaded with crushed Skyflakes, Fita, and other brands of soda crackers. The trick is in crushing them finely enough to bind to the meat, but not too fine so it creates a nice crust similar to that of, but much tastier than, panko. It works. My son loves it.

    Thanks for the suggestion on repurposing potato chips. My husband loves potato chips but I always end up throwing away those bags with about a cupful of leftover chips that no one wants to polish off.

  • Katrina Marie Cunanan

    I tried this but the bottom of the chicken was soggy after baking. What could have been the problem? But taste wise, yummy!