Okay, I know potato chips aren’t exactly healthy – but I do love them. We have them here occasionally as a treat, and it makes me happy that you can readily find potato chips made without preservatives or artificial ingredients. Natural potato chips taste best on the day you open the bag, but they tend to have a short shelf life and I often find that we end up with a quarter-bag of broken chips in the pantry that no one wants to eat.
Potato Chip Chicken is the perfect way to use those broken chips, and you can also make this recipe using crushed tortilla chips or corn chips. It’s an easy weekday meal that both the adults and kids will like, and I love the fact that it helps us not be wasteful by using up the chips at the bottom of the bag.
Potato Chip Chicken
- 1 pound thin-sliced chicken cutlets
- 1 egg
- 1/4 cup milk
- 1/4 bag potato chips
- freshly ground black pepper
- 1/2 teaspoon paprika
Grease a baking sheet and preheat the oven to 400 degrees F. Trim the fat off the chicken breasts, and beat the egg and milk together in a shallow bowl. Fold over the top of the potato chip bag and crush the chips with a rolling pin.
Dip the chicken cutlets in the egg mixture and drop them one at a time in the potato chip bag. Fold the top over, give the bag a quick shake, and arrange the coated chicken on the greased baking sheet. After you’ve coated and arranged all the chicken pieces, take any of the leftover chip pieces from the bag and arrange them artfully over the top of the chicken pieces. Sprinkle with freshly ground black pepper and paprika. Bake the chicken for 20 minutes, or until golden brown and cooked through. Makes 4 servings. (Variation: You can cut the chicken into strips or ‘nuggets’ before breading; kids seem to like it this way.)
For other creative ideas about using up leftovers and odd ingredients, you might enjoy visiting one of my favorite sites from the UK, Love Food Hate Waste (with much-appreciated quantities provided in imperial measure for us Yanks, too).
Enjoy the weekend,