Chip Crusted Chicken Food

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CORN CHIP-CRUSTED CHICKEN



Corn Chip-Crusted Chicken image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound small red-skinned potatoes, quartered
Kosher salt
1 head broccoli, florets and tender stems chopped (about 4 cups)
3 cups corn chips (about 6 ounces)
4 skinless, boneless chicken breasts (about 8 ounces each)
Freshly ground pepper
3/4 cup sour cream
1/2 cup grape tomatoes, halved
1 tablespoon extra-virgin olive oil
1 scallion, thinly sliced
1 tablespoon finely chopped fresh cilantro
Juice of 1/2 lime

Steps:

  • Preheat the oven to 425 degrees F. Put the potatoes in a saucepan, cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 6 to 8 minutes, adding the broccoli halfway through. Drain and transfer the potatoes and broccoli to a large bowl; set aside.
  • Meanwhile, set a wire rack on a rimmed baking sheet. Pulse the corn chips in a food processor until finely ground. Transfer the crumbs to a shallow bowl. Season the chicken on both sides with salt and pepper. Spread the chicken with 1/4 cup sour cream, coating both sides, then press into the corn chip crumbs to coat; transfer to the rack. Bake until crisp and cooked through, about 18 minutes.
  • Add the tomatoes and olive oil to the potatoes and broccoli; season with salt and pepper and toss. Mix the remaining 1/2 cup sour cream, the scallion, cilantro, lime juice, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Drizzle over the vegetables and serve with the chicken.

Nutrition Facts : Calories 710, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 147 milligrams, Sodium 809 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 55 grams, Sugar 6 grams

POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY



Potato Chip Chicken Tenders Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, flour, salt, pepper, garlic powder, onion powder, eggs, potato chip

Provided by Matthew Johnson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breasts, sliced
1 cup flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
4 eggs, beaten
2 cups potato chip, of preference, crushed

Steps:

  • In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.
  • In a wide dish, beat the eggs
  • In a separate ziploc bag, crush your favorite type of potato chip.
  • Preheat oven to 425°F (220°C).
  • To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
  • Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.
  • Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.
  • Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
  • Serve with your favorite dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 594 calories, Carbohydrate 42 grams, Fat 19 grams, Fiber 2 grams, Protein 59 grams, Sugar 0 grams

THIS POTATO CHIP-CRUSTED FRIED CHICKEN IS A GIFT



This Potato Chip-Crusted Fried Chicken Is a Gift image

Once you make fried chicken with a potato chip crust, you may never make it any other way.

Provided by Nick Voulgaris

Number Of Ingredients 16

3 boneless
skinless chicken breasts
cut in half lengthwise
Two 8-ounce bags kettle-cooked potato chips
2 tablespoons paprika
1 teaspoon granulated garlic
2 teaspoons ground pepper
2 teaspoons salt
plus more for finishing
1 teaspoon Cajun seasoning
¾ cup light-brown sugar
1 cup all-purpose flour
1 teaspoon granulated sugar
3 eggs
8 cups canola oil
for frying

Steps:

  • Thoroughly dry the pieces of chicken with paper towels
  • Using a food processor or your hands, crush the potato chips and add to a medium bowl
  • To the crushed chips, add the paprika, garlic, 1 teaspoon pepper, 1 teaspoon salt, the Cajun seasoning, and brown sugar
  • Mix together
  • In another bowl, add the flour, the remaining 1 teaspoon each pepper and salt, and the granulated sugar
  • Whisk together
  • In a third bowl, add the eggs and 1 tablespoon of water
  • Blend together with a fork
  • Set the three bowls up in the following order: the seasoned flour first, the eggs second, and the chip mixture third
  • In a very large cast-iron or heavy skillet fitted with a candy thermometer, add the oil and heat to 325˚F over medium-high heat
  • Working with one piece of chicken at a time, dip into the flour bowl first, shaking to remove any excess flour, and then into the egg bowl
  • Finally, coat the chicken generously with the potato chip mixture before placing on a baking sheet
  • Repeat the process until all the pieces are thoroughly coated
  • Working with 2 to 3 pieces at a time, carefully lay the chicken in the hot oil
  • Be sure the oil remains around 325˚F by adjusting the heat as needed
  • Keep turning the pieces every 2 to 3 minutes per side until they are deep golden brown and an instant-read thermometer registers 165˚F when inserted into the thickest part of the chicken
  • Once the chicken is done, remove the pieces from the oil and place on a cooling rack or paper towels
  • Season immediately with a pinch of salt while still hot

TORTILLA CHIP-CRUSTED CHICKEN WITH QUESO FUNDIDO RECIPE BY TASTY



Tortilla Chip-Crusted Chicken With Queso Fundido Recipe by Tasty image

Herby-lime marinated chicken is crusted in crushed tortilla chips and served with a loaded molten cheese dip--this take on deconstructed nachos is sure to get the party started!

Provided by Tikeyah Whittle

Categories     Sides

Time 2h7m

Yield 4 servings

Number Of Ingredients 27

1 small bunch fresh cilantro
2 cloves garlic
¼ cup olive oil
1 teaspoon adobo seasoning
1 teaspoon black pepper
2 limes lime juice
2 boneless, skinless chicken breasts
1 teaspoon adobo seasoning
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon black pepper
nonstick cooking spray, for greasing
1 ¼ cups all purpose flour
1 teaspoon kosher salt
2 cups tortilla chips, crushed
3 large eggs
½ lime lime juice
1 tablespoon unsalted butter
1 cup yellow onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
1 ½ cups shredded mexican cheese blend
1 ½ cups shredded monterey jack cheese
¼ cup black olive, sliced
8 pickled jalapenoes, sliced
⅓ cup mild pico de gallo
¼ cup sour cream
¼ cup fresh cilantro, for garnish

Steps:

  • Make the marinade: Add the cilantro, garlic, olive oil, adobo seasoning, pepper, and lime juice to a food processor. Blend for 2-3 minutes, or until smooth.
  • Marinate the chicken: Place chicken breasts on a cutting board and slice each breast crosswise into 6 ½-inch (16 ½ cm)thick strips. Add the chicken to a medium bowl, along with the adobo seasoning, garlic powder, paprika, and pepper. Toss until the chicken is well coated.
  • Pour the marinade over chicken and toss until fully coated. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 425°F (220°C). Set a wire rack inside a baking sheet and grease with nonstick spray.
  • Remove the chicken strips from the marinade, allowing any excess to drip off. Transfer the chicken to a cutting board and pat dry with paper towels.
  • Add the flour to a shallow dish, season with the salt, and stir until incorporated. Add the crushed tortilla chips to another shallow dish. Add the eggs to a small bowl and beat with a fork until frothy.
  • Working 1 strip at a time, coat the chicken strips in the flour, then the eggs, then the crushed tortilla chips. Place on the prepared wire rack.
  • Bake the chicken for 12-15 minutes, until golden brown.
  • While the chicken is baking, make the queso fundido: Melt the butter in an 8-inch (20 cm) cast iron skillet over medium heat. Add the onion and green pepper, and sauté until the onion is translucent, 5-6 minutes. Turn off the heat.
  • Add the Mexican cheese blend and Monterey Jack cheese to the pan and stir to combine.
  • When the chicken is done baking, let rest while you bake the queso fundido.
  • Reduce the oven temperature to 400°F (200°C).
  • Bake the queso fundido for 12-15 minutes, or until the cheese is melted and bubbling. Turn the oven to broil and broil the queso fundido for 1-3 minutes, until there are golden brown spots on top.
  • Remove the queso fundido from the oven and transfer to a heatproof serving platter. Arrange the chicken strips around the pan. Top the queso fundido with the olives, jalapeños, pico de gallo, and sour cream. Garnish the queso fundido and chicken with the cilantro. Squeeze the lime juice over the chicken.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 1132 calories, Carbohydrate 95 grams, Fat 61 grams, Fiber 9 grams, Protein 53 grams, Sugar 6 grams

CHIP-CRUSTED CHICKEN



Chip-Crusted Chicken image

Dijon-mayo and BBQ potato chips might sound strange together, but the flavors combine beautifully in this entree. And really, could it be any easier? -Mike Tchou, Pepper Pike, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 3

2/3 cup Dijon-mayonnaise blend
6 cups barbecue potato chips, finely crushed
6 boneless skinless chicken breast halves (5 ounces each)

Steps:

  • Place mayonnaise blend and potato chips in separate shallow bowls. Dip chicken in mayonnaise blend, then coat with chips., Place on an ungreased baking sheet. Bake at 375° until a thermometer reads 165°, 20-25 minutes.

Nutrition Facts : Calories 397 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 1015mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.

POTATO CHIP CRUSTED CHICKEN BREASTS RECIPE



Potato Chip Crusted Chicken Breasts Recipe image

Crunchy potato chips are a natural coating to create a crispy crust for baked chicken breasts everyone in the family will love.

Provided by Heidi

Categories     Main Course

Number Of Ingredients 4

4 skinless, boneless chicken breasts
Kosher salt
1 8.5- ounce bag Kettle Brand Potato Chips (, (any flavor, or a mix of flavors to equal 4 cups of crushed chips))
2 eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Trim any excess fat from the chicken breasts and split lengthwise to create a thinner chicken breast. Lightly tenderize the breasts with a meat tenderizer. Season both sides with kosher salt.
  • Prepare a baking sheet with aluminum foil and place a cooling rack on top to create a baking rack.
  • Add about 2 cups of potato chips to a gallon freezer bag and seal. Gently roll a rolling pin over the chips to crush into small flakes. Add more chips to the freezer bag and crush as long as it's manageable.
  • Pour the crushed chips into a shallow bowl. In another shallow bowl, whisk the two eggs until smooth. One at a time, dip both sides of the chicken breasts into the egg then place in the bowl with the potato chips. Using the opposite hand you used for the egg, firmly press the potato chips into the chicken breast on both sides to create a thick crust. Place the crusted chicken breast on the baking rack. Repeat with the remaining chicken breasts.
  • Bake for 18-20 minutes or until the chicken has an internal temperature of 165 degrees F. Serve on its own or with dipping sauces of your choice.

POTATO CHIP CHICKEN



Potato Chip Chicken image

Boneless chicken breasts marinated overnight, then baked in onion-flavored potato chips. Serve with twice-baked potatoes, if desired.

Provided by Larry

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time P1DT1h

Yield 4

Number Of Ingredients 5

2 pounds skinless, boneless chicken breast meat
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground black pepper
1 cup crushed potato chips

Steps:

  • To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 9.7 g, Cholesterol 147 mg, Fat 15.6 g, Fiber 1 g, Protein 53.8 g, SaturatedFat 6.5 g, Sodium 868.6 mg, Sugar 0.1 g

BARBECUE CHIP CRUSTED CHICKEN



Barbecue Chip Crusted Chicken image

Chicken recipes that are quick and easy sometimes are not as tasty as we'd like. I created this one a long time ago after picking up a ton of Pringles chips on sale for 88 cents a can at the local market. I got one of every kind. When I put them away, the barbecue flavored was pushed to the far corner and sat there forever. So after the date ran out (yes...this happens to me sometimes), I knew they'd still be alright to eat, but I didn't care for the flavor as much as I thought I would. I came up with this to use up a good bargain.

Provided by Redneck Epicurean

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 eggs
1/2 cup flour
1 (6 ounce) can pringles barbecue potato chips (See NOTE)
2 ounces olive oil
fresh thyme
rosemary
oregano (can also use dried herbs)

Steps:

  • NOTE: If you don't have Pringles where you are, just use other barbecue chips. The amount of crumbs may vary, but you can always crush more if need be.
  • Preheat the oven to 300 degrees.
  • Place the whole can of chips in a gallon-sized zip top bag and crush until very fine crumbs. Add chopped thyme, oregano and rosemary to potato chips.
  • Beat the eggs in a bowl. Place 1/2 cup of flour in a tray. Dip chicken breasts in flour. Shake off extra flour. Dip chicken breasts in egg. Coat chicken breasts in crushed BBQ chips (coat generously).
  • Heat the olive oil and sauté the chicken until browned.
  • Place on a baking sheet and pop in the oven for 10 minutes, turning after 5 minutes.

POTATO CHIP CRUSTED CHICKEN



Potato Chip Crusted Chicken image

A heart healthier, yet flavorful and scrumptious version by chef and author Devin Alexander. Initially, I was skeptical this could taste good being that a) it's coated with Baked Ruffles, and b) it's baked. But one bite of these, and I had a whole paradigm shift about how tasty healthy cooking can be. Hopefully you'll find that this is a keeper just as I have.

Provided by Maeby

Categories     Chicken Breast

Time 20h10m

Yield 2 chicken breasts, 2 serving(s)

Number Of Ingredients 9

6 ounces boneless skinless chicken breasts, visible fat removed
1/3 cup low-fat buttermilk
olive oil flavored cooking spray
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon salt
1 pinch cayenne
1 1/2 ounces ruffles baked potato chips, finely crushed, about 1/2 cup

Steps:

  • Place chicken breasts between 2 sheets of plastic wrap or wax paper.
  • Use flat side of mallet to pound chicken to an even 1/2 inch thickness.
  • Place flattened chicken and buttermilk into resealable plastic bag.
  • Seal bag and turn to coat chicken completely. Refrigerate at least 6 hours or overnight. Make sure to rotate once or twice.
  • Preheat oven to 450 degrees.
  • Lightly mist a small nonstick baking sheet with olive oil spray.
  • In a small bowl, mix together the onion powder, paprika, black pepper, salt, and cayenne. Place crushed potato chips into a medium shallow bowl.
  • Remove one chicken breast from the buttermilk and let any excess liquid drip off.
  • Season both sides evenly with the seasoning mixture.
  • Transfer the breast to the bowl of crushed potato chips and cover completely with chips.
  • Place coated chicken on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
  • Lightly spray the top of both chicken breasts with olive oil spray. Bake for 4 minutes, and then carefully flip the chicken over with spatula, taking care not to remove the coating.
  • Again, lightly spray the chicken tops with olive oil spray and bake until the coating is crispy, about 3 to 5 minutes. Chicken is ready when coating is crispy and chicken is no longer pink inside.
  • Enjoy!

Nutrition Facts : Calories 213.8, Fat 5.4, SaturatedFat 1.1, Cholesterol 51, Sodium 439, Carbohydrate 18.1, Fiber 1.3, Sugar 3.3, Protein 22.2

POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE



Potato Chip-Crusted Chicken Strips with Honey Mustard Dipping Sauce image

Provided by Kardea Brown

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 cup all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon ground mustard
Kosher salt and freshly ground black pepper
3 large eggs
16 to 20 ounces your favorite BBQ or salt and vinegar potato chips (I like Zapp's Voodoo)
2 pounds boneless chicken breast, cut into strips
1/2 cup honey
5 tablespoons mayonnaise
1/4 cup Dijon mustard
1 tablespoon yellow mustard
1 tablespoon whole-grain mustard
1/4 teaspoon garlic powder
Kosher salt

Steps:

  • For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
  • In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
  • Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
  • Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
  • For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.

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Calories 350 per serving


POTATO CHIP CRUSTED CHICKEN FINGERS – HULK FOOD
Place potato chips into a food processor fitted with chopping blade. Pulse until chopped but not powdery. Remove tenders from the egg mixture one at a time and coat in chopped potato chips, then place on the raised cooking rack spaced apart from one another. Finally, spray the tenders with sunflower oil and bake for 20-25 minutes. Remove and allow to …
From hulkfood.wordpress.com
Estimated Reading Time 1 min


BARBECUE (BBQ) CHIP CRUSTED BAKED CHICKEN RECIPE | SAVOR ...
Barbecue (BBQ) Chip Crusted Baked Chicken (serves 4) Ingredients: 2 ounces of barbecue popchips, crushed 2 large/thick skinless, boneless organic chicken breasts, split 2 tablespoons flour (AP or whole wheat) 1 egg, beaten ground black pepper. Directions: 1. Heat the oven to 350º. Place the pop chips in a gallon size plastic storage bag and gently crush the …
From savoringthethyme.com
Reviews 2
Estimated Reading Time 1 min


POTATO CHIP CRUSTED CHICKEN - PLAIN CHICKEN
Potato Chip Crusted Chicken. adapted from Paula Deen (Printable Recipe) 1 cup milk; 2 large egg; 1 ½ cups crushed baked sour cream and onion potato chips (I used the food processor to crush the chips) ½ cup grated Parmesan cheese; 2 tsp dried basil; ½ tsp salt; 1 lb chicken tenders; cooking spray; Preheat oven to 350˚. Lightly spray a rimmed baking sheet …
From plainchicken.com
Reviews 4
Estimated Reading Time 50 secs


KFC CANADA HAS LAY’S BBQ CHIP-CRUSTED CHICKEN TENDERS FOR ...
The Loop created a “Canadian Potato Chip Hall of Fame” honoring varieties like Ketchup, All Dressed (combining barbecue, ketchup, sour cream and onion, and salt and vinegar flavors), and Dill ...
From delish.com
Estimated Reading Time 2 mins


RECIPE: KETTLE CHIP CRUSTED CHICKEN WINGS - THE FOOD HUSSY
Recipe: Kettle Chip Crusted Chicken Wings. January 6, 2014 · FoodHussy · Leave a Comment. Pin. Share. Tweet. Share . I have come up with a pretty clever way to save recipes that I want to make – at least it works for me. I created a board on Pinterest (follow me!) for Recipes I Want To Try. Then whenever I see a recipe on the interwebs – I post it to my board. …
From thefoodhussy.com
Estimated Reading Time 2 mins


POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD ...
1 teaspoon ground mustard. 3 large eggs. 16 to 20 ounces your favorite BBQ or salt and vinegar potato chips. 2 pounds boneless chicken breast, cut into strips. 1/2 cup honey. 5 tablespoons mayonnaise. 1/4 cup Dijon mustard. 1 tablespoon yellow mustard. 1 …
From punchfork.com


FOOD NETWORK - POTATO CHIP-CRUSTED CHICKEN STRIPS WITH ...
- Chicken strips, I'm going to coat them with my favorite potato chips. And I'm using a chip that-- it has a lot of flavors in it, but it's mainly like a tangy barbecue. And it's got to taste really, really great with this honey mustard dip I'm making. I've cut up four chicken breasts into strips. Before I dredge it, wanna, of course, salt the chicken and some pepper, 1 cup of flour into this ...
From facebook.com


CHIP-CRUSTED CHICKEN BREASTS RECIPE: THIS PAN-FRIED ...
Instead of tossing them, I came up with this easy chip-crusted pan-fried chicken breast recipe. You can use any flavor of chip – from plain potato chips to nacho cheese chips to vinegar-flavored chips to barbecue chips. I used smoked gouda multigrain chips. Cuisine: American Prep Time: 5 minutes Cook Time: 10 to 15 minutes Total Time: 15 to ...
From 30seconds.com


CHICKEN FINGERS CRUSTED WITH POTATO CHIPS WITH KARDEA ...
Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet. Transfer the chicken to the prepared baking sheet. Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
From onlinefood.menu


CHIP CRUSTED CHICKEN RECIPE - ALL INFORMATION ABOUT ...
Chip-Crusted Chicken Recipe: How to Make It new www.tasteofhome.com. 6 boneless skinless chicken breast halves (5 ounces each) Directions Place mayonnaise blend and potato chips in separate shallow bowls.Dip chicken in mayonnaise blend, then coat with chips.Place on an ungreased baking sheet. Bake at 375° until a thermometer reads 165°, 20-25 minutes.
From therecipes.info


CORN CHIP-CRUSTED CHICKEN | RECIPE | FOOD NETWORK RECIPES ...
Apr 7, 2017 - Get Corn Chip-Crusted Chicken Recipe from Food Network
From pinterest.ca


CORN CHIP CRUSTED CHICKEN - ALL INFORMATION ABOUT HEALTHY ...
How to cook Corn Chip-Crusted Fried Chicken In a deep sauté pan over medium heat, heat enough oil for pan frying. Place corn chips in a blender. Process until finely ground. Transfer to a plate. Stir in flour, and salt and pepper to taste. Squeeze juice from lemon onto a shallow plate. Beat in eggs. Season with salt and pepper.
From therecipes.info


POTATO CHIP CRUSTED CHICKEN RECIPES ALL YOU NEED IS FOOD
Transfer the chicken to the prepared baking sheet. Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes. For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl.
From stevehacks.com


SWEET CHILI CHIP-CRUSTED CHICKEN FINGERS | FOOD NETWORK ...
Dip this super-indulgent snack in Eddie's homemade sriracha-ranch sauce.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/3mYiLCTWelco...
From youtube.com


BARBECUE POTATO CHIP CRUSTED CHICKEN TENDERS - CTV 2
Place crushed potato chips in last dish. 3. Dredge chicken tenders in flour, shaking off excess, followed by the egg and lastly the potato chips ensuring they’re well coated. 4. Arrange on baking sheet and bake for 15-20 minutes or until crispy on the outside and cooked through to the middle. 5. Serve with ranch and hot sauce for dipping.
From more.ctv.ca


BARBECUE CHIP CRUSTED CHICKEN RECIPE - FOOD NEWS
Apr 30, 2015 - BBQ Chip Crusted Chicken Tenders are chicken tenderloins crusted in BBQ chips and baked until crispy. The perfect kid food! Dredge chicken tenders in flour, shaking off excess, followed by the egg and lastly the potato chips ensuring they’re well coated. 4. Arrange on baking sheet and bake for 15-20 minutes or until crispy on the outside and cooked through …
From foodnewsnews.com


POTATO CHIP CRUSTED CHICKEN FINGERS RECIPE - SLICE OF JESS
This potato chip crusted chicken fingers recipe is a weeknight favorite. ... 6 oz. Potato Chips, ground in food processor; FOR THE HOT HONEY DIPPING SAUCE: ¼ cup Dijon Mustard; ¼ cup Mayonnaise; 2 tbsp. Honey; 1 tbsp. Hot Honey; Instructions. FOR THE CHICKEN: Preheat the oven to 375F degrees. Slice chicken breast into fingers. In one bowl, …
From sliceofjess.com


POTATO CHIP-CRUSTED CHICKEN FOR PICNIC DAY | FOOD & WINE
© James Baigrie / Hoosier Chicken Though the word picnic has French origins (pique-nique), Americans have embraced the outdoor practice more enthusias...
From foodandwine.com


POTATO CHIP CRUSTED CHICKEN FINGERS RECIPE - DIY JOY
Ingredients For The Potato Chip Crusted Chicken Fingers Recipe: 1 cup of all-purpose flour. 2 teaspoons of garlic powder. 2 teaspoons of onion powder. 1 teaspoon of paprika. 1 teaspoon of ground mustard. Kosher salt and black pepper (to taste) 3 large eggs. 16 to 20-ounces of your favorite BBQ or salt and vinegar chips (Zapp’s Voodoo are good)
From diyjoy.com


TORTILLA CHIP-CRUSTED CHICKEN RECIPE - FOOD NEWS
Dip the pounded chicken breasts in the egg and milk mixture, then into the tortilla crumb mixture. 4. Lightly coat a large, nonstick skillet with cooking spray, add the oil and sauté the chicken breasts for about 3 minutes per side or until browned.
From foodnewsnews.com


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