Potato Chip Crusted Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 3 oz. boneless, skinless chicken breasts, visible fat removed1/3 cup low-fat buttermilkolive oil spray1 teaspoon onion powder1/4 teaspoon paprika1/4 teaspoon black pepper1/8 teaspoon saltpinch of cayenne1 1/2 ounces (about 1/2 cup) finely crushed Baked! Ruffles potato chipsRead more: https://www.kitchendaily.com/recipe/potato-chip-crusted-chicken-142134/#ixzz1PNin2WsY
Place the chicken breasts between two sheets of plastic wrap or wax paper on a flat work surface. With the flat side of a meat mallet, pound them to an even 1/2-inch thickness. Put the chicken breasts in a resealable plastic bag that is slightly larger than the breasts. Pour the buttermilk over the breasts, seal the bag, and then turn the bag to coat. Refrigerate for at least 6 hours or overnight, rotating once or twice.
Preheat the oven to 450°F. Lightly mist a small nonstick baking sheet with spray. Mix the onion powder, paprika, black pepper, salt, and cayenne in a small bowl. Put the chips in a medium shallow bowl. Remove one chicken breast from the buttermilk and let any excess buttermilk drip off. Sprinkle both sides of the breast evenly with half of the seasoning mixture. Then transfer the breast to the bowl of crushed chips and cover completely with the chips.
Place the coated breast on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
Lightly mist the top of both breasts with spray. Bake for 4 minutes, and then carefully flip the breasts with a spatula, being sure not the remove the coating. Lightly mist the tops with spray and bake for another 3 to 5 minutes, or until the coating is crispy and the chicken is no longer pink inside. Serve immediately.
Read more: https://www.kitchendaily.com/recipe/potato-chip-crusted-chicken-142134/#ixzz1PNiXW300
Serving Size: Makes 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user MAMASAN007.
Preheat the oven to 450°F. Lightly mist a small nonstick baking sheet with spray. Mix the onion powder, paprika, black pepper, salt, and cayenne in a small bowl. Put the chips in a medium shallow bowl. Remove one chicken breast from the buttermilk and let any excess buttermilk drip off. Sprinkle both sides of the breast evenly with half of the seasoning mixture. Then transfer the breast to the bowl of crushed chips and cover completely with the chips.
Place the coated breast on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
Lightly mist the top of both breasts with spray. Bake for 4 minutes, and then carefully flip the breasts with a spatula, being sure not the remove the coating. Lightly mist the tops with spray and bake for another 3 to 5 minutes, or until the coating is crispy and the chicken is no longer pink inside. Serve immediately.
Read more: https://www.kitchendaily.com/recipe/potato-chip-crusted-chicken-142134/#ixzz1PNiXW300
Serving Size: Makes 2 Servings
Number of Servings: 2
Recipe submitted by SparkPeople user MAMASAN007.
Nutritional Info Amount Per Serving
- Calories: 233.9
- Total Fat: 1.9 g
- Cholesterol: 70.1 mg
- Sodium: 265.3 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.3 g
- Protein: 28.8 g
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