Chicken In The Chips Recipes

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°.

Steps:

• Preheat oven to 350°. In a large bowl, combine the soup, sour cream, taco sauce and chilies. In an ungreased shallow 2-qt. baking dish, layer half of the chicken, soup mixture, cheese and tortilla chips. Repeat layers. , Bake, uncovered, until bubbly, 25-30 minutes.

Steps:

• combine chicken, soup, sour cream, salsa.
• layer mix,cheese and chips, two times.
• Put lid on and heat at 350 for 20-25 minutes or so untill cheese is bubbly.
• (this can be prepared on the stove top also cook on low/med).

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
• Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
• Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.

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.

Steps:

• Pour the seasoned flour into a zip lock bag.
• Pour the olive oil into a medium sized frying pan on medium-low heat.
• Slice the chicken into pieces approximately 1/4 inch thick. Moisten in the water and set on a plate that is covered with a paper towel.
• Once all the chicken is sliced, put a quarter of it into the bag of flour and shake it to coat each piece. Put the covered chicken into the hot oil.
• Allow it to cook for 10-15 minutes on each side. I like the seasoned flour to turn a nice golden brown and cook mine until it is.

Steps:

• First, make the kiev butter. Beat the garlic, parsley and lemon juice into the butter along with some seasoning. Place the butter on a piece of cling film, roll into a log, then chill in the fridge until needed. Make the chicken salt by mixing all the ingredients together in a small bowl, then set aside. The butter and salt can be made up to two days ahead.
• For the chips, cut the potatoes into thick finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 mins until just cooked. Carefully drain, place on a tray and allow to cool.
• Heat oven to 220C/200C fan/gas 7. If you have one, sit the chicken on a trivet or wire rack set over a small roasting tin. If you don't have either, then just put your chicken in the roasting tin. Trim two slices of the chilled butter, gently lift the skin away from the breast of the chicken, and push the butter underneath on both sides. Season the chicken all over with a third of the flavoured salt.
• Put the chicken in the oven and roast for 20 mins, then remove and turn it over so that it is breast-side down. Return to the oven for a further 20 mins. Remove it from the oven and turn breast-side-up, then cook for a final 20 mins until crispy and golden.
• Meanwhile, put the oil in a baking tray and place in the bottom of the oven. Toss the cooled chips in a third of the salt, then carefully place in the hot oil, turning them until completely coated. Roast for 45 mins, turning occasionally.
• Remove the chicken from the oven and leave to rest for 5 mins. Cut the chicken into portions and place on a platter with slices of the butter melting over each portion. Serve with the chips and the remaining chicken salt.
• First, make the kiev butter. Beat the garlic, parsley and lemon juice into the butter along with some seasoning. Place the butter on a piece of cling film, roll into a log, then chill in the fridge until needed. Make the chicken salt by mixing all the ingredients together in a small bowl, then set aside. The butter and salt can be made up to two days ahead.
• For the chips, cut the potatoes into thick finger-sized wedges and put in a pan of cold water. Bring to the boil and simmer for 5 mins until just cooked. Carefully drain, place on a tray and allow to cool.
• Heat oven to 220C/200C fan/gas 7. If you have one, sit the chicken on a trivet or wire rack set over a small roasting tin. If you don't have either, then just put your chicken in the roasting tin. Trim two slices of the chilled butter, gently lift the skin away from the breast of the chicken, and push the butter underneath on both sides. Season the chicken all over with a third of the flavoured salt.
• Put the chicken in the oven and roast for 20 mins, then remove and turn it over so that it is breast-side down. Return to the oven for a further 20 mins. Remove it from the oven and turn breast-side-up, then cook for a final 20 mins until crispy and golden.
• Meanwhile, put the oil in a baking tray and place in the bottom of the oven. Toss the cooled chips in a third of the salt, then carefully place in the hot oil, turning them until completely coated. Roast for 45 mins, turning occasionally.
• Remove the chicken from the oven and leave to rest for 5 mins. Cut the chicken into portions and place on a platter with slices of the butter melting over each portion. Serve with the chips and the remaining chicken salt.