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
CHICKEN BREASTS IN CRUSTY POTATO BATTER
Steps:
- Grate onion in food processor.
- Peel potatoes and cut in large chunks. Grate in food processor.
- Mix onion with potatoes, egg whites, thyme, mustard, salt, if desired, and pepper.
- Wash and dry chicken breasts and cut each breast in half. Dust with flour.
- Pat the potato mixture generously on both sides of each breast.
- Heat oil in nonstick skillet and saute potato-coated breasts over medium-high heat until golden brown; turn and brown the other side.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 9 grams, Carbohydrate 82 grams, Fat 11 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1118 milligrams, Sugar 5 grams, TransFat 0 grams
POTATO FLAKE CHICKEN
Convenient potato flakes and Parmesan cheese flavor chicken breasts with a crispy golden coating in this easy recipe from Jamie Saulsbery of Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.
Nutrition Facts :
BATTER
Use this all-purpose batter to coat and fry fish, chicken or even halloumi. The liquid portion could be made using tap water, sparkling water or even beer
Provided by Charlotte Pike
Time 25m
Number Of Ingredients 3
Steps:
- Take a large mixing bowl and add the flour and ½ tsp fine salt. Whisk together to incorporate the salt. Add the water and whisk until the batter is completely smooth and the flour is fully combined.
- Take the oil and pour into a large, sturdy saucepan with high sides. Heat over a high heat until it reaches 200C. To fry your ingredients, dip them in the batter, allowing any excess to run off, and carefully place into the hot oil. Fry until the batter is a rich, golden brown and crisp. The fried ingredients will likely float on top of the oil when cooked, too. Remove from the oil using a slotted spoon and blot on kitchen towel before serving. Sprinkle with a little flaky sea salt to keep crisp. The batter does not keep well and is best made just before using.
Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium
CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES
Make and share this Crispy Baked Chicken Made With Instant Potatoes recipe from Food.com.
Provided by 2Bleu
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
- In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
- Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.
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POTATO CRUSTED CHICKEN BREAST WITH PARMESAN (CHICKEN …
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4.8/5 (5)Total Time 50 minsCategory PoultryCalories 729 per serving
- Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Line a baking sheet with baking paper.
- Cut each chicken breast horizontally to obtain two large, thinner pieces. Cut these slices in two vertically, so that you have 4 pieces of schnitzel from 1 chicken breast, each piece should weigh approximately 50 g/ 1.7 oz. If the chicken breasts are smaller, cut them only once horizontally and tenderize gently. Place each chicken piece between two sheets of plastic foil and tenderize slightly using a meat mallet or a heavy saucepan. Sprinkle the chicken generously with salt and pepper.
- Clean and peel the potatoes. Grate them roughly using the large side of a box grated directly onto a clean kitchen towel. Form a bundle with the kitchen towel and squeeze the potatoes very well, trying to release as much liquid as possible from the potatoes.
- Place the squeezed potatoes in a large casserole dish. Add the Parmesan and the dried breadcrumbs. Mix together very well.
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