BARBECUE CHIP CHICKEN RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray. In a shallow bowl, combine dressing, garlic powder, and cayenne pepper; mix well. Place crushed potato chips in another shallow bowl. Dip chicken into dressing mixture then into crushed potato chips, coating completely; place on prepared baking sheet. Bake 15 to 20 minutes, or until no pink remains in chicken and juices run clear. Notes: Before dipping, you may want to cut the chicken into long strips to form chicken fingers. If you'd like, serve with additional ranch dressing for dipping.
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.
BARBECUE CHIP CHICKEN
Make and share this Barbecue Chip Chicken recipe from Food.com.
Provided by Ginny Sue
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- In a shallow bowl, combine dressing, garlic powder and red pepper.
- Place crushed potato chips in another shallow bowl.
- Dip chicken into the dressing mixture, then into the potato chips, coating both sides completely.
- Place on a rimmed baking sheet coated with non-stick cooking spray.
- Bake 20-25 minutes or until chicken is done.
BBQ POPCORN CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, BBQ sauce, barbeque chips
Provided by Alix Traeger
Categories Snacks
Time 30m
Yield 5 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 375°F (190°C) and spray a baking sheet with nonstick oil.
- Cut chicken breasts into bite-size pieces and place in a bowl.
- Add the barbecue sauce to bowl with chicken and stir.
- In a large ziplock bag, crush the barbecue chips into desired crumbs (to replace bread crumbs).
- Coat each piece of chicken in chip crumbs until fully covered and place on prepared baking tray.
- Bake chicken until golden brown, about 12 minutes.
- Serve with a side of ranch dressing or any sauce!
- Enjoy!
Nutrition Facts : Calories 468 calories, Carbohydrate 50 grams, Fat 19 grams, Fiber 2 grams, Protein 22 grams, Sugar 18 grams
BBQ PULLED CHICKEN
In our house, we don't agree on how much barbecue sauce should be added to our pulled chicken. Some like the sauce to be dripping, and I like a minimal amount. This is a simple recipe for pulled chicken, and you may add any amount of barbecue sauce you would like. You could also use this pulled chicken as a protein for a green salad, or a filling for a taco, with a few seasoning tweaks. Or, dice it (instead of pulling it) and use in a mayonnaise-based chicken salad. However you choose to use it, you can start it on the stovetop, finish it in the oven, and have dinner on the table in less than an hour.
Provided by Bibi
Categories Baked Chicken Breasts
Time 55m
Yield 10
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat chicken breasts dry with a paper towel. Season both sides with salt and pepper.
- Heat oil in a 12-inch, nonstick, oven-safe skillet over medium heat. Add chicken, skin-side down, to the hot oil and cook until lightly browned, 2 to 3 minutes. Turn and brown on the other side, 2 to 3 minutes.
- Cover the skillet and transfer to the preheated oven. Bake until an instant-read thermometer inserted near the bone reads 160 degrees F (71 degrees C), 25 to 30 minutes.
- Remove from the oven. Transfer chicken to a cutting board and cover with foil; let sit until cool enough to handle, about 10 minutes. The residual heat will bring the internal temperature to the recommended 165 degrees F (74 degrees C).
- Remove and discard skin and bones. Use 2 forks to shred chicken.
- Serve warm with barbecue sauce.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 4.5 g, Cholesterol 87.2 mg, Fat 15.4 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 4 g, Sodium 225.7 mg
BARBECUE PULLED CHICKEN
Almost nothing beats a barbecue pulled pork sandwich, but this faster and leaner spin, which is made with roasted chicken thighs and breasts and a quick barbecue sauce, is a delicious alternative that only tastes like it took all day to cook. Serve on buns with a vinegary slaw and ranch or buttermilk dressing, if you like. For a smokier flavor, use a combination of sweet and smoked paprika. Like most barbecue recipes, this is even better reheated the next day.
Provided by Lidey Heuck
Categories dinner, barbecues, poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oven to 375 degrees. Pat the chicken thighs and breasts dry and place them on a sheet pan. In a small bowl, combine 1 teaspoon paprika with the 1/2 teaspoon cumin, cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Whisk in the olive oil, then pour over the chicken and toss to coat.
- Roast the chicken for 35 to 45 minutes, depending on the size of the pieces, until an internal thermometer registers 165 degrees in both the thighs and breasts. Set aside until cool enough to handle, reserving the pan drippings.
- Meanwhile, heat the canola oil in a medium saucepan over medium. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes. Add the beer, vinegar, Worcestershire, tomato paste, brown sugar, honey, mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, plus the remaining 1/2 teaspoon paprika and a pinch of cumin; whisk until smooth. Bring to a boil, then turn the heat to medium-low and cook for 20 to 25 minutes, stirring occasionally, until reduced and thickened.
- Remove the meat from the thighs and breasts, discarding the bones and skin. Tear the meat into bite-size pieces and place in a large bowl. Add a few tablespoons of the reserved drippings and toss to coat.
- If serving immediately, add the chicken to the sauce, toss and warm through over medium heat. If making in advance, add the sauce to the chicken, toss well, and refrigerate for up to 3 days. Reheat in a saucepan set over medium heat before serving, or partly covered in a 350-degree oven for 20 minutes.
BARBECUE CHIP CRUSTED CHICKEN
Chicken recipes that are quick and easy sometimes are not as tasty as we'd like. I created this one a long time ago after picking up a ton of Pringles chips on sale for 88 cents a can at the local market. I got one of every kind. When I put them away, the barbecue flavored was pushed to the far corner and sat there forever. So after the date ran out (yes...this happens to me sometimes), I knew they'd still be alright to eat, but I didn't care for the flavor as much as I thought I would. I came up with this to use up a good bargain.
Provided by Redneck Epicurean
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: If you don't have Pringles where you are, just use other barbecue chips. The amount of crumbs may vary, but you can always crush more if need be.
- Preheat the oven to 300 degrees.
- Place the whole can of chips in a gallon-sized zip top bag and crush until very fine crumbs. Add chopped thyme, oregano and rosemary to potato chips.
- Beat the eggs in a bowl. Place 1/2 cup of flour in a tray. Dip chicken breasts in flour. Shake off extra flour. Dip chicken breasts in egg. Coat chicken breasts in crushed BBQ chips (coat generously).
- Heat the olive oil and sauté the chicken until browned.
- Place on a baking sheet and pop in the oven for 10 minutes, turning after 5 minutes.
BARBECUE CHICKEN BITS
Folks who enjoy the taste of barbecue will gobble up these tender chunks of chicken coated in crushed barbecue potato chips. They're a hit at home and at parties. -Celena Cantrell-Richardson, Eau Claire, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, whisk egg and milk. Place potato chips in another shallow bowl. Dip chicken in egg mixture, then roll in chips. Place in a single layer on a greased baking sheet. Bake at 400° for 10-15 minutes or until meat is no longer pink. Serve with barbecue sauce.
Nutrition Facts : Calories 383 calories, Fat 22g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 380mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 3g fiber), Protein 17g protein.
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