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!
Time 40m Yield 10 servings. Number Of Ingredients 8 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.
Time 45m Yield 4 servings Number Of Ingredients 16 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.
Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F. Season the chicken with salt and pepper. Mix the potato flakes and crushed chips together in a shallow dish. In a second shallow dish, mix the flour and some salt and pepper. Add the eggs to a third shallow dish. Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated. Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.
Time 40m Yield 4 Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees F (200 degrees C). Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs. Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.
Time P1DT1h Yield 4 Number Of Ingredients 5 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.
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°.
Time 50m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat the oven to 400°F. Mix the potato chips, cheese, and garlic powder in a large ziploc bag. Melt the butter or margarine in a shallow dish. You can cut the chicken breasts into strips if you want to do this as chicken fingers. Moisten the chicken pieces in the butter or margarine, then seal them in the ziploc bag, and shake to coat. Lay the chicken out on a baking sheet (I always cover the sheet with foil for easy cleanup). If you want to, you can cover the chicken with the leftover coating. Bake 40 minutes for whole breasts, 30 minutes for strips.
