Thursday, June 17, 2010

Potato Chip Chicken

This has been one of my favorite recipes for quite some time.  It always comes out tender and juicy with just a little crunch.


  • Four 6- to 8-ounce chicken breasts (you can use also use chicken cutlets or chicken thighs with bones, if desired)

  • 6 ounces potato chips (I recommend Lays)

  • 1 clove garlic, minced

  • 4 tablespoons of butter

  • 1/4 tsp. ground black pepper

  • Directions
    1. Preheat oven to 450 degrees F.

    2. Melt butter in a small pot. Add garlic to it and let cool slightly. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back snd forth with a rolling pin until chips resemble crumbs. Mix in black pepper. You will have 1 1/2cups. Place crumbs on a large plate.

    3. Cover a large baking sheet with aluminum foil. Dip one chicken cutlet onto butter garlic mixture. Place cutlet on potato chip crumbs and press down slightly to insure crumbs stick. Turn cutlet over and repeat on other side. Place on prepared baking pan. Repeat procedure for remaining 3 cutlets.

    4. Place in preheated oven and bake for 12-15 minutes (The cooking time for breasts & thighs with bones is 30 to 40 minutes). Make sure cutlets are cooked through, still tender and that the topping is golden brown. Serve with mashed potatoes.

    Serves 4


    1 comment:

    Lindsey said...

    You gave this to me at my recipe shower and I have made it like 10 times! I love it!