Potato chip-crusted chicken fingers with honey mustard dipping sauce

Ingredients:

Chicken

• 900 g boneless chicken breast, cut into strips
• 1 cup flour
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 3 large eggs
• 16–20 oz of your favorite barbecue or salt and vinegar flavored potato chips

Honey mustard sauce

• 0.5 cups honey
• 5 tablespoons mayonnaise
• 1/4 cup Dijon mustard
• 1 tbsp. yellow mustard
• 1 tbsp. grainy mustard
• 1/4 tsp garlic powder

Preparation:

1. Preheat oven to 230°C. Line a baking sheet with parchment paper.
2. Chicken:
   
   In a bowl or baking dish, combine flour, garlic powder, onion powder, paprika, ground mustard, and 2 teaspoons each of salt and pepper. Whisk the eggs in a separate dish. Crush the potato chips and transfer them to a third dish. Sprinkle the chicken with 2 teaspoons of salt. Dredge the chicken in the seasoned flour, then dip it in the egg, coating it completely. Finally, thoroughly coat the chicken in the potato chips until they adhere well. Transfer the chicken to the prepared baking sheet.
3. Bake, turning once, until chicken is golden brown and internal temperature reaches 165°F (74°C), about 20 minutes.
   
   Honey mustard sauce:
   
   While the chicken is baking, combine the honey, mayonnaise, Dijon mustard, yellow mustard, grainy mustard, and garlic powder in a small bowl. Season with salt to taste. Serve with the chicken.