POTATO CHIP CHICKEN
My mom used to make this all the time when I was a kid. She'd save the crumbs left at the end of every bag of Lays potato chips until she had enough to make this. This is such a fun way to eat chicken! The quantities here are approximate, to give you an idea.
Provided by dividend
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 272.8, Fat 15.3, SaturatedFat 8.3, Cholesterol 109.4, Sodium 405.5, Carbohydrate 2.3, Fiber 0.2, Sugar 0.2, Protein 30.4
EASY POTATO CHIP CHICKEN BREASTS
This has been a long time favourite in my house, it's a great way to use up any leftover potato chips ;-) You can season the crushed potato chips with black pepper if desired.
Provided by Kittencalrecipezazz
Categories Chicken
Time 42m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Grease an 8 x 8-inch baking dish (for 3-4 breasts).
- Set oven to 425 degrees.
- Place sour cream in a medium bowl.
- Coat all sides of the chicken in sour cream.
- Coat with crushed potato chips.
- Place chicken in greased baking sheet.
- Bake for 5 mins, then reduce heat to 375 degrees, and bake for 10-15 mins longer.
- While the chicken is baking, melt butter; add garlic powder to butter, mix.
- Set oven back to 450 degrees.
- Remove chicken from oven; brush with melted butter/garlic mixture.
- Return to oven and bake for additional 5 mins, or until chicken is golden brown.
- Delicious!
POTATO CHIP CHICKEN
"This is one of the best recipes I've ever used," notes Jody Roberts from her home in Hollister, California. Crushed potato chips make the crispy coating for the moist tender chicken. "Not only is it quick and easy, but I think it tastes better than fried chicken," she adds.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the potato chips, parsley, salt, paprika and onion powder. Brush chicken with mayonnaise; add chicken to the crumb mixture and shake to coat. , Place in an ungreased microwave-safe 11x7-in. baking dish. Cover with paper towels; cook on high for 6-8 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 248 calories, Fat 13g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein.
ROBIN'S POTATO CHIP CHICKEN AND GARLIC MASHED POTATOES
Steps:
- For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
- In a small saucepan, melt 4 tablespoons butter. To a small baking dish, add the clove of minced garlic. Pour the melted butter over the garlic and cool slightly.
- In a food processor, crumble the potato chips by pulsing for 30 seconds. You can also place a paper towel over the chips and roll back and forth with a rolling pin until the chips resemble crumbs. Season the crumbled potato chips with the 1/4 teaspoon of ground black pepper.
- Dip the chicken breasts into the butter-garlic mixture and then into the potato chips.
- Place the chicken breasts on the foil lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the cutlets are cooked through but still tender and that the topping is golden brown. The cook time for thighs and breasts with bone in is 30 to 40 minutes
- For the potatoes: Cut the potatoes into uniform pieces and place in a 4-quart saucepan with 1 clove of garlic. Cover the potatoes with 6 1/4 cups of chicken broth. Cover the saucepan and bring to a boil over high heat. Cook the potatoes until they are tender when you pierce them with a knife, about 15 to 20 minutes.
- In a small saucepan, heat 6 tablespoons unsalted butter and half-and-half, just until the butter has melted.
- Remove 1/2 cup of the chicken broth that the potatoes were cooked in and reserve. Drain the potatoes in a colander. Return the potatoes to the pot and mash while gradually adding the half-and-half mixture.
- Add the 1/2 cup of reserved broth if desired and season with salt and pepper.
- Serve the mashed potatoes with the chicken.
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 BREASTS
I found this recipe on a calendar at the Doctor's office and wrote it down. It has been a family favorite. I like dipping it in Ranch Dressing, but it can be served with any dipping sauce of your taste. The egg is suppose to help the chips stay on the chicken, but I found that it doesn't really help. It does however, help keep the juices in.
Provided by shugMN
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Crush the bag of chips.
- You can use a plastic bag, but the original bag works great.
- Mix the egg and milk in a small bowl.
- Dip breasts in egg/milk mixture and then drop in bag of chips.
- Make sure all of it is coated.
- Remove chicken from bag and place in a glass cake pan.
- After all the chicken is coated sprinkle the remainder of the crushed chips on the chicken.
- Bake for 15 minutes.
- Turn chicken over and bake an additional 15 minutes (I have found that I need to cook it a little longer).
Nutrition Facts : Calories 418, Fat 21.1, SaturatedFat 6.2, Cholesterol 139.7, Sodium 352.5, Carbohydrate 24.1, Fiber 2.1, Sugar 2.1, Protein 32.6
POTATO CHIP CHICKEN STRIPS
This novel recipe is a fast and tasty change from fried chicken.-Sister Judith LaBrozzi, Canton, Ohio
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips. Place in a greased 15x10x1-in. baking pan. Drizzle with butter. , Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with salsa or sauce. Freeze option: Transfer cooled chicken strips to an airtight container; freeze. To use, reheat chicken strips in a greased 15x10x1-in. baking pan in a preheated 400° oven until crisp and heated through.
Nutrition Facts : Calories 625 calories, Fat 37g fat (15g saturated fat), Cholesterol 129mg cholesterol, Sodium 664mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 36g protein.
TERRA CHIP CHICKEN BREASTS
This is a quick, easy and yummy recipe that is like a gourmet version of chicken schnitzel. From the cookbook, "Gatherings: Creative Kosher Cooking from Our Families to Yours" (Netivot HaTorah). Tips: To crush chips and still maintain texture, put them into a sealable plastic bag and use a rolling pin for crushing. For a finer texture, crush chips in a food processor.
Provided by blucoat
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine flour, garlic powder, salt and pepper. Dredge chicken breasts in mixture. Set aside.
- In another small bowl, beat egg, mustard, lemon juice and lemon and herb spice together. Set aside.
- Place crushed chips in a large bowl. Dip chicken first in egg mixture, then in crushed Terra chips. Place chicken breasts in roasting pan.
- In a small saucepan, melt margarine. Drizzle on top of chicken. Place roasting pan, uncovered, in oven. Bake for 30 to 45 minutes.
Nutrition Facts : Calories 433.8, Fat 24.4, SaturatedFat 5.5, Cholesterol 123.8, Sodium 1770.4, Carbohydrate 16.1, Fiber 4.6, Sugar 1.2, Protein 38.1
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
QUICK AND CRUNCHY POTATO CHIP CHICKEN
Add great crunch and flavor to chicken with crushed potato chips.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In shallow bowl, mix crushed potato chips and parsley. In another shallow bowl, beat egg and Worcestershire sauce.
- In 10-inch nonstick skillet, heat oil over medium-low heat. Dip chicken into egg mixture, then coat with potato chip mixture.
- Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 300, Carbohydrate 9 g, Cholesterol 125 mg, Fat 1, Fiber 0 g, Protein 29 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g
QUICK 'N CRUNCHY POTATO CHIP CHICKEN
Use your favorite flavor of potato chips, such as Cheddar or barbecue, to coat the chicken in this recipe. You can even use the crumbs in the bottom of the bag! A quick crushing tip: Place potato chips in a tightly sealed plastic bag, and crush with rolling pin. Source: Betty Crocker
Provided by CookingONTheSide
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix crushed potato chips and parsley in shallow bowl.
- Beat egg and Worcestershire sauce in another shallow bowl.
- Heat oil in 10-inch nonstick skillet over medium-low heat.
- Dip chicken into egg mixture, then coat with potato chip mixture.
- Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.
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- If you're using boneless, skinless chicken breasts, cut them into strips or nugget-sized pieces. Pour the buttermilk into a large bowl, and let the chicken soak for 10 minutes, or up to 30 minutes--however much time you have!
- Use a rolling pin to crunch the potato chips while they're in the bag, then pour them into a pie plate. One-by-one, take the chicken from its buttermilk bath, roll it in the potato chips, then set them on the prepared cookie sheet.
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- Pour cream mixture into a large skillet and heat until thickened. Alternatively, cook in a microwave for 6-8 minutes until thickened, stirring a couple of times while cooking.
- Whisk sour cream into the sauce until smooth. Stir in chicken and remaining 1/2 cup of milk. Season with pepper.
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