The original idea for this recipe came from a Southern Living Cook Book.  However, as I do with so many recipes I changed it up to make it ‘my own’ and more versatile and simple.

What you’ll need:

Chicken thighs (2 – 4 depending on family size); you may use boneless, chicken breasts instead for a healthier alternative. Although, it is a good idea to beat them out slightly even so that they cook more thoroughly without over browning the crispy coating.

Light Miracle Whip or lowfat mayonaise (6 Tablespoons); lightly season with a little black pepper

Ranch dip mix or season (optional if you want to add some zip to your miracle whip/mayo spread)

Chips of your choice:  Nacho Chips, Corn Chips, Sour Cream and Onion chips…  choose your favorite; though the crunchier the better.  You can even mix them up!

What you do:

Place about two cups of chips in a ziptop bag.  (You can always crush more if needed).  Using a rolling pin, roll out the chips in the bag, flipping the bag often, until the chips are crushed like breadcrumbs.  Slice your chicken into bite sized nuggets or strips.  Lightly coat with your miracle whip/mayo mixture, just enough to make the chip mix stick.  You may use plain miracle whip or mayo, slightly seasoned with a little black pepper.  Or, for more intense flavor, mix in about a tablespoon of ranch dip mix before coating your chicken.

Next, pour out crushed chips in a large bowl or plate.  Roll coated chicken in the chips until fully coated.  Place on baking sheet sprayed with non-stick spray.  Repeat until all chicken is coated.  Bake at 350 approximately 20 – 30 minutes or until chicken is done.  Cooking time varies according to the size of your chicken nuggets and strips.

This is another recipe my kids love to help make and the whole family enjoys!  It’s also a great recipe for entertaining!