Made Potato -Crusted Chicken Fingers

I can count on one hand the number of times I have A. used Canola oil in a frying pan and B. fried anything in my kitchen.  Tonight was a rare night in which I did both….gasp!!  If I were to have found this recipe anywhere else besides Cooking Light I would have flipped right past it.  Pretty sure I was in denial that it would be a "healthier" version but I went for it anyway.  Upon getting home from work, the kitchen smelled of fried chicken and B was a happy man.  A little lazy in getting the camera out tonight so iphone quality is all I can offer.

6 ounces baked potato chips (Cape Cod 40% less fat)*
3/4 cu all-purpose flour
1/2 cup 2% reduced-fat milk
1 large egg, lightly beaten
4 (6-ounce) skinless, boneless chicken breast halves, cut into strips
1/2 teaspoon salt
3 tbsp. canola oil, divided

*Easy to half the recipe, but don't reduce the potato chips - you will need all plus some.

Grind chips in a food processor, and place in a shallow dish.  Place flour in a shallow dish.  Combine the milk and egg in a shallow dish.  Sprinkle chicken with salt; dredge in flour.  Dip chicken in milk mixture; dredge in ground chips.

Heat half of oil in a large skillet over medium-high heat.  Add half of chicken; cook 2 minutes on each side or until done.  Repeat with remaining oil and chicken.  Place cooked strips on paper towel-lined plate until ready to serve.

Serve with your favorite sauces (ketchup, BBQ sauce, Ranch) and sides!!