The crunchy coating will make this a
favorite for kids and adults alike.
1 can (6.38-ounces) of BBQ or Honey Mustard Pringles
2 pounds boneless chicken breast or chicken tenders, cut in 1 1/2 inch nuggets
2 cups skim milk or buttermilk
Place rack in the middle of the oven. Preheat oven to 400°.
Place nuggets in milk.
Puree the Pringles in a food processor and pour into a large resealable
plastic bag. Place two or three nuggets at a time in the bag and shake to coat.
Spray a cookie sheet with cooking spray, and place the well-coated nuggets
in a single layer. Bake in the preheated oven for 20 minutes.
Remove and let stand, uncovered, 5 to 10 minutes to crisp.
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