Oven Baked Potato Chip Chicken Breasts – a quick, easy, delicious (and fun) dinner to serve the family tonight. Just three ingredients.
If you have about forty-five minute to let dinner cook, but only a few minutes to put it together, this delicious variation on crumb-coated chicken is perfect.
There are just THREE ingredients in this delicious dish, but they are three ingredients that you might not think would go well together.
Using a food processor (it takes a few seconds) or a zipped freezer bag and rolling pin, crush 1 large bag potato chips.
Use any kind that you really enjoy. I used Ruffle’s Barbecue Chips because they’re my favourite and they’re full of flavour. You could try sour cream and onion or dill pickle chips or all dressed.
I have a weakness for barbecue chips. Aonghus asked if I could make them with ketchup chips and I said no.
It’s very un-Canadian of me, but I don’t like ketchup chips.
You could even use plain chips and add your own parsley, onion powder and garlic powder, but that means more ingredients. Part of the beauty of this dish is that it takes just THREE ingredients and only a few minutes of work to make something the entire family will love.
You also need some mayonnaise. Measure a cup of mayo into a bowl. You don’t want to have to scoop out more midway through making the recipe. I used about 1 cup for 8 chicken breasts.
Smear the mayo on the chicken.
It’s easier than it sounds.
The hardest part is keeping hold of the slippery chicken while covering it with mayo.
Cover the chicken with crumbs, pressing to coat every part.
Grease or spray a pan big enough to hold all the chicken and place them in one layer.
Bake them at 350F for about 30 minutes or until cooked through.
They don’t need any attention while they’re cooking.
While they’re cooking, cook some potato wedges and mix up a dish of coleslaw. Or toss together a green salad.
And don’t forget to nibble on the bits of coating that fall off the chicken into the pan – they’re delicious.