Potato Chip Chicken Nuggets ( Any Flavor)

From: muncheechee

On Jul 13, 2009

I really wanted to like this recipe but unfortunately I didn't care for it. I used my favorite sour cream and onion chips and made chicken tenders. They weren't bad fresh from the oven . . .but they weren't outstanding either. My biggest gripe is that the crust became very soggy in the fridge and they weren't good cold and they didn't reheat well. Thanks anyway but I think I'll enjoy my chicken and chips separetely from now on.

From: EthelP

On Jun 1, 2009

I had some leftover Kettle brand Honey Dijon potato chips that nobody cared for and thought they'd serve well here. Boy, was I right! By themselves the chips were waaaaaaay too strong, but here they balanced out and so we didn't need any dipping sauce - the "honey mustard" was already baked in! I also used boneless thigh chunks because we prefer them and rather than the egg/milk combo simply dipped the chicken in sour cream (we LOVE sour cream) and then rolled them in the chips. They took quite a bit longer, but then again, my oven is AWFUL! Thanks for this. I also like that this is gluten-free (at least with my ingredients) which is looking as though it will be very important to me moving forward.

From: chelsea's mommy

On Jan 24, 2008

This is a good and easy recipe. My 1 year old daughter loved it, so did my handsome husband. Always a plus to make him happy. That is why I'm getting new rachel ray pans. yippee. oh, back to the recipe, we used sour cream and onion ruffle potato chips and the result equaled new pans. yippee.

From: V.A.

On Mar 14, 2008

These were so good that the hubby was still talking about them the next morning! We used sweet onion potato chips, and can't wait to try others! This is a truly simple recipe that produces fantastic results. Believe me when I say we will have this often! Thanks so much for posting your recipe, it was wonderful