Potato Chip Crusted Chicken Breasts
When I was younger, I had a sleepover at my childhood best friend's house and her mother made us potato chip crusted chicken. I remember the first time I tried it and going home to tell my mom all about it so she could learn how to make it for my brother and I.
Coating chicken to create a crunchy outside is nothing new. We've seen it done with flour, breadcrumbs, and cereals. Though all of the above options are great, the potato chips allow for a quick, easy, and hassle free option. The best part is that you can customize this recipe and use any kind of chip you want (original, kettle cooked, flavored chips, tortilla chips, etc.). Needless to say, this is a great meal that everyone will love.
POTATO CHIP CRUSTED CHICKEN BREASTS
4 boneless skinless chicken breasts
1 8 oz. bag of chips (I used Lay's Classic Potato Chips)
1 tsp. ground cayenne pepper (optional)
Preheat oven to 400°F.
Trim any excess fat from the chicken breasts and then butterfly each breast to create a thinner chicken breast. Lightly tenderize the breasts with a meat tenderizer and then season both sides with a sprinkle of salt and pepper.
Prepare a baking sheet with aluminum foil and place a cooling rack on top, creating a baking rack.
Add potato chips to a gallon ziplock bag (about 2 handfuls at a time) and roll with a rolling pin to create small flakes. Repeat with remaining chips. This can also be done in a food processor.
Pour the crushed chips into a shallow bowl. Optional: add in cayenne and mix.
In another shallow bowl, whisk the eggs until smooth.
One at a time, coat both sides of each chicken breast in the egg mixture, allowing the excess to drain off. Then place the chicken into the potato chips. Using the opposite hand that you used for the egg, press the chicken down into the chips so that they adhere nicely. Do the same with the other side and then place the coated breast on the baking rack. Repeat with remaining breasts.
Bake the chicken for 18-20 minutes or until the internal temperature reaches 165°F. Serve as hot as is or with the dipping sauce of your choice. Enjoy!