- 2 cups all-purpose flour
- Salt and freshly ground black pepper
- 1 11 1/2-ounce bag sour cream & onion-flavored potato chips, finely crushed
- 1 egg
- 2 tablespoons milk, plus additional to thin out dipping sauce
- 1 package (about 12 pieces) chicken tenders or 1 pound boneless chicken breasts, cut into 1 1/2-inch strips
- 1/4 cup sour cream
- 1/4 cup blue cheese
- 1 scallion, chopped
- Hot sauce, to taste
- Juice of 1/2 lemon
Preheat the oven to 350F.
Season the all-purpose flour with salt and freshly ground black pepper, and place in a shallow dish. Place the finely crushed potato chips in a second shallow dish. In a third dish, beat together the egg and milk. Coat the chicken tenders into the flour, coating completely and shaking off any excess.
Dip thoroughly in the egg mixture and then into the crushed chips.
Transfer the chip-coated chicken to a cookie sheet with a rack on top of it or put them on a broiler pan. Bake for 15-20 minutes, or until golden brown and cooked through.
While the chicken is baking, make the spicy blue cheese dipping sauce: In a bowl, combine the sour cream, blue cheese, scallion, hot sauce and lemon juice, and stir to combine. If the sauce is too thick for good dipping, add a shot or two of milk. Serve the sour cream and onion chicken fingers with the spicy blue cheese dipping sauce with a few celery and carrot sticks alongside for good measure.