Shelly's Recipe

HERB-BAKED CHICKEN FINGERS

Category: Chicken

This kid-approved dish is easy to make ahead and freeze, and is perfect paired with a favorite dipping sauce.

4 cups crushed sour cream-and-onion potato chips
4 cups fine dry breadcrumbs
2 tsp pepper
2 tsp dried basil
1 tsp salt
6 eggs
1 cup milk
5 lbs chicken tenderloins

Place potato chips in a food processor or blender; process to form fine crumbs. Place in a large resealable plastic bag. Add breadcrumbs, pepper, basil and salt. Seal bag; shake to mix. Transfer 2-1/2 cups to another large resealable bag.

Beat eggs and milk together in a 9-inch pie plate.

Dip chicken tenderloins, one at a time, in egg mixture, then drop into bag of breading; shake gently to coat. Place chicken on an ungreased baking sheet. To freeze: divide breaded chicken tenders into 3 large resealable freezer bags; press to remove air before sealing. Serves 12

When ready to finish and serve this dish, to serve four: If frozen: Place chicken on a baking sheet lined with foil. Bake at 400 for 30 minutes or until instant-read thermometer registers 165 degrees.

If thawed: Bake at 425 for 20 minutes (165 degrees).