Call me crazy, but potato chips on chicken is pure genius. Well, it’s either pure genius or a no-brainer. Think about it. The commercials used to say that “you can’t eat just one.” Remember those? So, if you coat anything with potato chips, you’ve got a guaranteed winner. It’s a no-brainer that’s pure genius.
In the car earlier, Hubby asked if I realized that I had a lot of chicken thawed. I responded that yes, indeed I knew it was all there, then promptly rushed to the kitchen when we arrived home to see what exactly I had besides a whole cut-up bird. There was a pack of boneless, skinless breasts as well. They needed to be used immediately.
Enter Paula Deen. . .and potato chips. Following her usual style, this is incredibly simple to prepare and takes just a few minutes. The glue that holds the potato chips to the chicken is a combination of melted butter and Dijon mustard. That mixture goes in a shallow dish.
Joining the crushed potato chips for the party is Parmesan cheese, finely chopped rosemary and salt. Wait! Salt??? Seriously? Yes, indeed. After using all those salty chips, Paula asks you to put another teaspoon of the stuff in. I suggest leaving it out (and I love salt).
Now you need to reach deep into the inner you and channel and stress or anger that may be lurking because it’s time to go medieval on the birds. You need to pound the chicken breasts to 1/2″ thickness. Put them in a zip top bag so you don’t tear the chicken, get a meat mallet and hammer the snot out of them.
When done and feeling more serene, dip the chicken in the mustard, wiping off extra, then dip it into the chips. Lay it on a rack on a rimmed baking tray. The chicken is supposed to sit there on the rack out of the oven for 20 minutes so the crust can set. This is when I turned on the oven. When it has to heat to 400 degrees, sometimes it can feel like it takes that long so it seemed like a good idea.
When the oven’s ready throw the chicken in and cook it for 30 minutes. If you want to crispy up the top a bit more, you can always put it under the broiler for a few minutes before serving (which is what I had to do).
See how simple that it?
Dudette loved this. Serious love. She ate more meat than I’ve seen her eat in a long time. She even ate more broccoli when it became the stipulation to getting more chicken. Hubby thought it was good too, though he said he would have liked to see more flavor in the coating and agreed that it was a bit too salty. Yes, I did like it as well. It’s covered in potato chips. How could I not?
This is a great recipe if you want to make healthy chicken a bit less healthy but a lot tasty.
Oven-Fried Potato Chip-Crusted Chicken
from Paula Deen’s Best Dishes 2011
1/3 cup Dijon mustard
1/4 cup butter, melted
1 5-ounce bag thin and crispy potato chips, finely crushed
1 cup grated Parmesan cheese
2 tablespoons minced fresh rosemary
1 teaspoon salt
6 boneless skinless chicken breasts, pounded to 1/2-inch thickness
Cover a rimmed baking sheet with a Silpat or foil; place a wire rack over the foil and spray it with cooking spray.
Combine mustard and melted butter in a small bowl and the crushed potato chips, cheese, rosemary and salt in a separate shallow dish.
Brush the chicken breasts with the mustard and then dredge it in the potato chip mixture. Place the breasts on the prepared rack and let them rest for 20 minutes so the crust will set.
Preheat the oven to 400. Bake the chicken 35-40 minutes or until golden and fully cooked. Let stand a few minutes before serving.