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
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.
CHIP-CRUSTED CHICKEN
Dijon-mayo and BBQ potato chips might sound strange together, but the flavors combine beautifully in this entree. And really, could it be any easier? -Mike Tchou, Pepper Pike, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place mayonnaise blend and potato chips in separate shallow bowls. Dip chicken in mayonnaise blend, then coat with chips., Place on an ungreased baking sheet. Bake at 375° until a thermometer reads 165°, 20-25 minutes.
Nutrition Facts : Calories 397 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 1015mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g 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
POULTRY ESSENTIALS: OVEN BAKED SPATCHCOCK CHICKEN
This is an insanely easy meal to put together on the fly. All you need is a cooperative chicken, a few veggies, of your choice, and a couple of spices. Throw it in in the oven, and you have a comfy meal in an hour. So yummy. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Chicken
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Mix all the rub ingredients together in a bowl, and reserve.
- 4. Place a rack in the middle position, and preheat the oven to 425f (220c).
- 5. Chef's Note: If you have the time, brine the chicken in a salt solution, for about 2 hours.
- 6. Spatchcock the chicken by first using some kitchen shears, or a sharp knife, and cut out the backbone.
- 7. Freeze the backbone for making a good stock.
- 8. Turn the chicken over, spread open, and push down until you hear a snap.
- 9. Chef's Note: Both sides of the chicken should be lying nice and flat.
- 10. Line a rimmed baking sheet with parchment paper, and coat with grapeseed oil.
- 11. Cut the potatoes and carrots into 1/2-inch (1.3cm) slices. Lay the veggies in the rimmed baking sheet.
- 12. Chef's Note: I am using some carrots from my Winter greenhouse, but if you are using regular carrots, cut them to the same thickness as the potatoes.
- 13. Lay the chicken, skin side up onto the veggies, and press down. Pat the chicken dry with paper towels, and evenly sprinkle the rub on the chicken.
- 14. Place in the preheated oven, and allow to bake until the breast reads 150f (65c) on an instant-read thermometer, about 35 to 45 minutes.
- 15. PLATE/PRESENT
- 16. Serve with the veggies, and maybe some nice crusty bread. Enjoy.
- 17. Keep the faith, and keep cooking.
POULTRY ESSENTIALS: CRISPY CHICKEN & POTATOES
This is another one of my recipes produced from my all-nighter. It is a simple dish of chicken thighs and potatoes. Plus, a to-die-for sauce, It all comes together in a single ovenproof pan. And the good news is that you do not have to click through to another site. The recipe is right here on good old Just-a-Pinch. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 19
Steps:
- PREP/PREPARE
- You will need an ovenproof skillet to make this recipe.
- Gather your ingredients (mise en place).
- THE POTATOES
- Cut the potatoes in half, toss with the oil, salt, and pepper, then reserve
- THE SAUCE ENHANCER
- Combine the garlic and lemon juice in a small bowl, and reserve.
- THE CHICKEN
- Place a rack in the bottom position and preheat the oven to 450f (230c).
- Add the oil to an ovenproof skillet over medium heat.
- Sprinkle the chicken with a bit of salt and pepper.
- Place the chicken, skin-side-down, and cook without moving until the skin crisps, and easily releases from the pan, 3 - 5 minutes.
- Flip the chicken.
- Add the potatoes, cut-side-down, and let them brown for a few minutes in the chicken fat.
- Sprinkle the chicken and potatoes with some dried oregano and thyme.
- Toss in the smashed garlic.
- Add the wine and chicken stock, but do not pour it over the chicken. We want to keep that skin nice and crispy. Bring up to a simmer.
- Add to the preheated oven and bake until the chicken is cooked through and the potatoes are tender and brown, 15 - 18 minutes.
- Remove the chicken and potatoes, and cover. We are going to make a quick pan sauce.
- Take the garlic from the pan, and then using the flat side of a kitchen knife, smash it into a pulp.
- Add the garlic back to the pan and turn the heat up to medium.
- Simmer the sauce until reduced by 20 - 30 percent, and begins to thicken, 3 - 4 minutes.
- Add the reserved lemon/garlic enhancer and simmer for an additional 2 - 3 minutes.
- PLATE/PRESENT
- Add a chicken thigh and potatoes to a plate, and spoon on some of that yummy pan sauce. Enjoy.
- Keep the faith, and keep cooking.
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