Chippy Chicky Recipes

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!

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:

• 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:

• In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips. Place in a greased 15x10x1-in. baking pan. Drizzle with butter. , Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with salsa or sauce. Freeze option: Transfer cooled chicken strips to an airtight container; freeze. To use, reheat chicken strips in a greased 15x10x1-in. baking pan in a preheated 400° oven until crisp and heated through.

Steps:

• Note: this recipe works very well if you use chicken breasts with skin and bone; just bake for about 40 minutes.
• Preheat oven to 400F; spray a baking sheet with nonstick spray like Pam; set aside.
• In a shallow bowl or plate, like a pie plate, combine ranch dressing, garlic powder and cayenne pepper; mix well.
• In another shallow bowl, place crushed potato chips.
• Dip chicken chunks first into the ranch dressing mixture, then into the crushed potato chips; make sure you completely coat chunks; place coated chunks on prepared baking sheet.
• Bake for 20 to 30 minutes (cut one in half after 20 minutes and check; depending on the size of your chunks, they'll likely be done), or until chicken is no longer pink inside; don't overbake or chicken will dry out.
• Delicious when served with ranch dressing to dunk!

Steps:

• Combine beaten egg with COOLED melted margarine.
• Dip chicken piece in margarine mixture, allow excess to drip off.
• Roll in crushed potato chips.
• Place on cookie sheet and bake at 350 for about an hour and a half (if pieces are small then reduce cooking time to about an hour) Serve immediately.

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.

Steps:

• Preheat oven to 400°F Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
• Whisk together sauce ingredients (barbecue sauce through cumin) in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.
• Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium high heat. Combine cornstarch with water and mix until smooth. Add to sauce. Cook until sauce is bubbly and thickened, about 1 minutes. Serve hot chicken with extra sauce on top.