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.
Baked Potato Chip Chicken
- 1 pound thin-sliced chicken breast cutlets, cut in 2-inch strips
- 1 egg
- 1/4 cup milk
- 1 1/2 cups crushed potato chips (about 1/4 a party-size bag)
- 1/2 teaspoon 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 cutlets, and beat the egg and milk together in a shallow bowl. If you’re using leftover potato chips, simply fold over the top of the potato chip bag and crush the chips with a rolling pin. Or you can put potato chips in a large zip lock bag and crush with a rolling pin. Add the black pepper and paprika to the chips and shake the bag to combine.
Dip the chicken cutlets in the egg mixture and drop them one at a time in the potato chip bag or zip-lock bag. Zip or 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 chips from the bag and sprinkle them over the top of the chicken pieces, pressing lightly so they stick. Bake the chicken for 10 minutes, turn over and cook for 10 minutes more or until golden brown and cooked through. Makes 4 servings. (Variation: You can cut the chicken into ‘nuggets’ before breading; kids seem to like it this way.)
I make a simple dipping sauce by combining about 1/2 cup mayonnaise, 2 teaspoons prepared yellow mustard and 1 tablespoon honey. You can change up those quantities depending on your family’s preferences.
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