CHICKEN CHIPS
Long story short: started to get things ready for dinner one night only to realize that I only had two very small chicken breasts and no time to run to the store. Trying to stretch the chicken as far as I could to feed two adults and a preschooler with a big appetite, I made these wonderful chicken chips! The cook time is an estimate because I just cook mine until they turn a nice golden brown.
Provided by KayVery
Categories Chicken Breast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Pour the seasoned flour into a zip lock bag.
- Pour the olive oil into a medium sized frying pan on medium-low heat.
- Slice the chicken into pieces approximately 1/4 inch thick. Moisten in the water and set on a plate that is covered with a paper towel.
- Once all the chicken is sliced, put a quarter of it into the bag of flour and shake it to coat each piece. Put the covered chicken into the hot oil.
- Allow it to cook for 10-15 minutes on each side. I like the seasoned flour to turn a nice golden brown and cook mine until it is.
Nutrition Facts : Calories 953.7, Fat 74.7, SaturatedFat 10.5, Cholesterol 50.4, Sodium 96.3, Carbohydrate 47.7, Fiber 1.7, Sugar 0.2, Protein 23.2
CHICKEN IN THE CHIPS
Make and share this Chicken in the chips recipe from Food.com.
Provided by ArtWork
Categories Lunch/Snacks
Time 45m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 7
Steps:
- combine chicken, soup, sour cream, salsa.
- layer mix,cheese and chips, two times.
- Put lid on and heat at 350 for 20-25 minutes or so untill cheese is bubbly.
- (this can be prepared on the stove top also cook on low/med).
QUICK ROAST CHICKEN & HOMEMADE OVEN CHIPS WITH KIEV BUTTER
Succulent roast chicken topped off with a paprika salt rub and crispy oven chips, a guaranteed family favourite
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 20
Steps:
- First, make the kiev butter. Beat the garlic, parsley and lemon juice into the butter along with some seasoning. Place the butter on a piece of cling film, roll into a log, then chill in the fridge until needed. Make the chicken salt by mixing all the ingredients together in a small bowl, then set aside. The butter and salt can be made up to two days ahead.
- For the chips, cut the potatoes into thick finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 mins until just cooked. Carefully drain, place on a tray and allow to cool.
- Heat oven to 220C/200C fan/gas 7. If you have one, sit the chicken on a trivet or wire rack set over a small roasting tin. If you don't have either, then just put your chicken in the roasting tin. Trim two slices of the chilled butter, gently lift the skin away from the breast of the chicken, and push the butter underneath on both sides. Season the chicken all over with a third of the flavoured salt.
- Put the chicken in the oven and roast for 20 mins, then remove and turn it over so that it is breast-side down. Return to the oven for a further 20 mins. Remove it from the oven and turn breast-side-up, then cook for a final 20 mins until crispy and golden.
- Meanwhile, put the oil in a baking tray and place in the bottom of the oven. Toss the cooled chips in a third of the salt, then carefully place in the hot oil, turning them until completely coated. Roast for 45 mins, turning occasionally.
- Remove the chicken from the oven and leave to rest for 5 mins. Cut the chicken into portions and place on a platter with slices of the butter melting over each portion. Serve with the chips and the remaining chicken salt.
- First, make the kiev butter. Beat the garlic, parsley and lemon juice into the butter along with some seasoning. Place the butter on a piece of cling film, roll into a log, then chill in the fridge until needed. Make the chicken salt by mixing all the ingredients together in a small bowl, then set aside. The butter and salt can be made up to two days ahead.
- For the chips, cut the potatoes into thick finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 mins until just cooked. Carefully drain, place on a tray and allow to cool.
- Heat oven to 220C/200C fan/gas 7. If you have one, sit the chicken on a trivet or wire rack set over a small roasting tin. If you don't have either, then just put your chicken in the roasting tin. Trim two slices of the chilled butter, gently lift the skin away from the breast of the chicken, and push the butter underneath on both sides. Season the chicken all over with a third of the flavoured salt.
- Put the chicken in the oven and roast for 20 mins, then remove and turn it over so that it is breast-side down. Return to the oven for a further 20 mins. Remove it from the oven and turn breast-side-up, then cook for a final 20 mins until crispy and golden.
- Meanwhile, put the oil in a baking tray and place in the bottom of the oven. Toss the cooled chips in a third of the salt, then carefully place in the hot oil, turning them until completely coated. Roast for 45 mins, turning occasionally.
- Remove the chicken from the oven and leave to rest for 5 mins. Cut the chicken into portions and place on a platter with slices of the butter melting over each portion. Serve with the chips and the remaining chicken salt.
Nutrition Facts : Calories 756 calories, Fat 47 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 4.8 milligram of sodium
SPICY OVEN-BAKED CHICKEN & CHIPS
A midweek budget supper of roast chicken wings with homemade chips and Cajun spices
Provided by Katy Greenwood
Categories Main course
Time 55m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. In a bowl, whisk together the Cajun seasoning, vegetable oil, lime zest and juice. Toss the chips, wings and Cajun mixture together in batches, so that everything is well coated.
- Cover a large baking sheet with foil, then arrange the chips around the outside and the wings in the middle. Season and bake for 20 mins, then turn the chips and return to the oven for a further 20-25 mins until the chips and wings are golden. Serve with green salad, or coleslaw and ketchup.
Nutrition Facts : Calories 518 calories, Fat 28 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.5 milligram of sodium
HOT CHICKEN SALAD
This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.
Provided by Naz Deravian
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees with a rack positioned in the center.
- Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
- Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
- Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.
CHICKEN 'N' CHIPS
My husband, Chad, is always ready to try a new recipe, so I surprised him with this creamy chicken casserole sprinkled with crushed tortilla chips. He loves the flavor, and I like that it's the perfect size for our small family. -Kendra Schneider, Grifton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers. , Bake, uncovered, until bubbly, 25-30 minutes.
Nutrition Facts : Calories 575 calories, Fat 32g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1186mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.
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