Poultry Essentials Potato Chip Breaded Chicken Food

POULTRY ESSENTIALS: POTATO CHIP BREADED CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. My favorite potato chips are an organic sea salt variety; however, cherry-pick the chips with the flavor you enjoy the most.
• 3. I like what organic Greek yogurt does for this recipe; however, if you are missing that particular ingredient, or you just do not like yogurt, substitute some sour cream with a dash of lemon juice. And, although I have never tried it, you might give mayonnaise a shot.
• 4. The measurement on chips is not exact, so do not over think about how many whole chips equals one cup; just make sure that you have enough to coat the chicken. And, do not grind them to a powder; leave them a bit chunky.
• 5. Gather your ingredients (mise en place).
• 6. Cut the chicken breast in half latterly.
• 7. Combine the yogurt, or sour cream, onion powder, and lemon pepper spice. Then toss in a bit of salt and pepper to taste. Add the chicken, coat with the mixture, and place in the fridge for two-to-three hours, or up to eight.
• 8. I usually stick it all into a Ziploc bag (as pictured), but a bowl will work just fine.
• 9. Just before you remove the chicken from the fridge, grind up the potato chips, and season with a bit of salt and pepper.
• 10. Place a rack in the middle position and preheat the oven to 400f (205c).
• 11. Remove the chicken from the marinade, coat with the crushed chips, and place on a parchment-lined baking sheet, fitted with a wire rack.
• 12. Place in the preheated oven, and bake until the chicken is golden brown, and an instant-read thermometer reads 160f (71c), about 25 - 20 minutes.
• 13. PLATE/PRESENT
• 14. Serve while nice and warm with your favorite sides. Enjoy.
• 15. Keep the faith, and keep cooking.

POTATO CHIP CHICKEN

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.

POTATO CHIP CHICKEN

Steps:

• Preheat the oven to 400°F.
• Mix the potato chips, cheese, and garlic powder in a large ziploc bag.
• Melt the butter or margarine in a shallow dish.
• You can cut the chicken breasts into strips if you want to do this as chicken fingers.
• Moisten the chicken pieces in the butter or margarine, then seal them in the ziploc bag, and shake to coat.
• Lay the chicken out on a baking sheet (I always cover the sheet with foil for easy cleanup). If you want to, you can cover the chicken with the leftover coating.
• Bake 40 minutes for whole breasts, 30 minutes for strips.

POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY

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!

POULTRY ESSENTIALS: POTATO CHIP TENDERS

Steps:

• 1. PREP/PREPARE
• 2. To achieve the best results, you will want a baking sheet fitted with a wire rack. This will help to crisp the chicken on both sides at the same time. If you do not have a wire rack, you should carefully flip the chicken strips over, halfway through baking.
• 3. I am cutting up chicken breasts into strips; however, you could actually use chicken tenders.
• 4. The potato chips you choose will impact the flavor of these tenders. My personal favorite is vinegar-and-sea-salt; but choose whatever flavor you like the most.
• 5. If you are looking for some good dipping sauces, check these out: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-dipping-sauces.html?r=1 https://www.justapinch.com/recipes/sauce-spread/dip/dip-essentials-dilly-dill-dipping-sauce.html?r=2 https://www.justapinch.com/recipes/sauce-spread/dip/asian-essentials-creamy-miso-dipping-sauce.html?r=5 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-lemon-buttermilk-dipping-sauce.html?r=15
• 6. Gather your ingredients (mise en place).
• 7. THE EGG MIXTURE
• 8. Add the egg mixture ingredients to a large bowl.
• 9. Whisk them together, then cut the chicken into strips, and add them to the mixture.
• 10. Cover and place into the fridge for 2 - 3 hours.
• 11. THE SPICE MIX
• 12. Crush up the potato chips (I used a food processor; however, you could just as easily do it with your hands). You do not want dust; you want little bits of chips.
• 13. Combine with the remaining ingredients, then, one-at-a-time, add the chicken strips and thoroughly coat with the mixture.
• 14. Gently add them to a rimmed baking sheet fitted with a wire rack and allow to rest for about 15 - 20 minutes.
• 15. While the tenders are resting, place a rack in the middle position, and preheat the oven to 400f (205c).
• 16. Bake until the chicken is cooked through and the crust is golden brown, about 18 - 22 minutes.
• 17. PLATE/PRESENT
• 18. Serve by themselves or with your favorite dipping sauce. Enjoy.
• 19. Keep the faith, and keep cooking.