QUICK AND CRUNCHY POTATO CHIP CHICKEN
Add great crunch and flavor to chicken with crushed potato chips.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- In shallow bowl, mix crushed potato chips and parsley. In another shallow bowl, beat egg and Worcestershire sauce.
- In 10-inch nonstick skillet, heat oil over medium-low heat. Dip chicken into egg mixture, then coat with potato chip mixture.
- Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 300, Carbohydrate 9 g, Cholesterol 125 mg, Fat 1, Fiber 0 g, Protein 29 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g
POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE
Steps:
- For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
- In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
- Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
- Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
- For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.
EASY MEXICAN CHICKEN AND BEANS
Betty Crocker's Diabetes Cookbook shares a recipe! You can feel extra good about serving this easy dish for dinner tonight. It has a whopping 9 grams of fiber per serving!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
- Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.
Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 70 mg, Fiber 9 g, Protein 37 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg
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.
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 BREASTS
I found this recipe on a calendar at the Doctor's office and wrote it down. It has been a family favorite. I like dipping it in Ranch Dressing, but it can be served with any dipping sauce of your taste. The egg is suppose to help the chips stay on the chicken, but I found that it doesn't really help. It does however, help keep the juices in.
Provided by shugMN
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Crush the bag of chips.
- You can use a plastic bag, but the original bag works great.
- Mix the egg and milk in a small bowl.
- Dip breasts in egg/milk mixture and then drop in bag of chips.
- Make sure all of it is coated.
- Remove chicken from bag and place in a glass cake pan.
- After all the chicken is coated sprinkle the remainder of the crushed chips on the chicken.
- Bake for 15 minutes.
- Turn chicken over and bake an additional 15 minutes (I have found that I need to cook it a little longer).
Nutrition Facts : Calories 418, Fat 21.1, SaturatedFat 6.2, Cholesterol 139.7, Sodium 352.5, Carbohydrate 24.1, Fiber 2.1, Sugar 2.1, Protein 32.6
EASY POTATO CHIP CHICKEN BREASTS
This has been a long time favourite in my house, it's a great way to use up any leftover potato chips ;-) You can season the crushed potato chips with black pepper if desired.
Provided by Kittencalrecipezazz
Categories Chicken
Time 42m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Grease an 8 x 8-inch baking dish (for 3-4 breasts).
- Set oven to 425 degrees.
- Place sour cream in a medium bowl.
- Coat all sides of the chicken in sour cream.
- Coat with crushed potato chips.
- Place chicken in greased baking sheet.
- Bake for 5 mins, then reduce heat to 375 degrees, and bake for 10-15 mins longer.
- While the chicken is baking, melt butter; add garlic powder to butter, mix.
- Set oven back to 450 degrees.
- Remove chicken from oven; brush with melted butter/garlic mixture.
- Return to oven and bake for additional 5 mins, or until chicken is golden brown.
- Delicious!
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