POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY
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
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
POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE
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.
BAKED PANKO-CRUSTED CHICKEN TENDERS
Ditch the deep fryer for these low-fat crispy chicken tenders that are baked in the oven. Accompanied with the healthy yogurt-based roasted red pepper dipping sauce, this meal will fill you up without the guilt! You can also serve the tenders over some mixed greens, using the dipping sauce as a dressing.
Provided by France C
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine Greek yogurt, red peppers, balsamic vinegar, basil, salt, pepper, and 1/8 teaspoon garlic powder in a mini food processor. Blend until smooth and refrigerate dipping sauce until ready to use.
- In a small bowl combine 1/4 teaspoon each of garlic powder, onion powder, salt, and pepper. Sprinkle over chicken tenders and toss to coat evenly. Set aside.
- Toast panko crumbs in a skillet over medium-high heat until a golden brown color, 4 to 5 minutes. Place panko into a shallow dish. Crack egg into a separate shallow dish. Dip chicken tenders first into egg, letting excess drip off, then coat with panko. Place tenders on the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with the dipping sauce.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 22.1 g, Cholesterol 115.7 mg, Fat 5.8 g, Fiber 0.2 g, Protein 32.6 g, SaturatedFat 1.6 g, Sodium 487.7 mg, Sugar 2.3 g
POTATO CHIP CHICKEN
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
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
POTATO CHIP CHICKEN TENDERS
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F.
- Season the chicken with salt and pepper. Mix the potato flakes and crushed chips together in a shallow dish. In a second shallow dish, mix the flour and some salt and pepper. Add the eggs to a third shallow dish. Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated.
- Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.
POTATO CHIP CRUSTED CHICKEN TENDERS
Potato Chip Crusted Chicken Tenders. Who knew crushed chips make a delicious breading option?! Chicken tenders are coated in ground potato chips and baked for the ultimate crispy chicken tender! Yields 12 tenders.
Provided by Laurie McNamara
Categories Appetizers & Snacks Mains & Entrees
Time 45m
Number Of Ingredients 11
Steps:
- Preheat your oven to 400°.
- In a large bowl whisk together the eggs and buttermilk. Add in the chicken tenders, toss and set off to the side.
- In the bowl of your food processor; add 6 ounces of original kettle-cooked potato chips. Blend until fine crumbs form. Pour the chip crumbs into a shallow bowl and season with the paprika, garlic and onion powder.
- Repeat the same with the jalapeno kettle chips. Pour the crumbs into another shallow bowl and season with a quarter teaspoon of black pepper.
- Set up your breading station starting from left to right: chicken tenders then chip crumbs then a rimmed baking sheet with either a baking rack set inside or lined with parchment paper.
- One at a time, remove a chicken tender letting the excess buttermilk/egg mixture drip back into the bowl. Dredge the tender into the original chip crumbs and then placing them on the prepared pan. Repeat with half of the tenders.
- Follow the same instructions as above, but this time dip the remaining chicken tenders into the jalapeno chip crumbs.
- Bake for 20-25 minutes in your preheated oven, rotating the pan halfway through baking. Let cool before serving alongside a small bowl of the spicy ranch dipping sauce.
- Or slice the tenders into strips and place them in a soft 10 inch tortilla, topped with shredded lettuce, cheddar cheese and a drizzle of the spicy ranch sauce.
Nutrition Facts : ServingSize 2 tenders, Calories 761 kcal, Carbohydrate 33 g, Protein 56 g, Fat 45 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 221 mg, Sodium 1236 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 34 g
POTATO CHIP CRUSTED CHICKEN
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
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
CHIP-CRUSTED CHICKEN
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
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 CHICKEN (GLUTEN FREE)
I love this chicken, it is so moist inside and the chips make the outside crunchy. My favourite way to make this chicken is with ruffled chips, but you can make it with your favourite flavour!
Provided by GlutenFreeGirl
Categories Chicken Breast
Time 30m
Yield 4 pieces of chicken, 4 serving(s)
Number Of Ingredients 7
Steps:
- In large plastic bag, combine crushed potato chips, parsley, salt, paprika, and onion powder.
- Brush chicken with mayonnaise; add chicken to crumb mixture and coat, shaking off extra.
- Place in greased 9x12 dish. Bake at 350 degrees for about 20 to 30 minutes.
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