Potato Chip Chicken

"My mom used to make this all the time when I was a kid. She'd save the crumbs left at the end of every bag of Lays potato chips until she had enough to make this. This is such a fun way to eat chicken! The quantities here are approximate, to give you an idea."
 
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Ready In:
50mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. I used 2 teaspoons of parmesan cheese instead of the amount that the recipe calls for & it turned out great. We will definitely try this recipe again :-)
     
  2. Excellent! And great flavor! Made this when DS invited his GF for dinner the other night. I couldn't eat a whole half-breast but LOVED the leftovers the next day for lunch (altho' they weren't quite as crunchy of course). I wonder what this would be like with leftover FLAVORED chips, like BBQ or sour-cream-n-onion, etc. ??? Definitely worth investigating....altho' LEFTOVER potato chips at our house are nearly NON-existent, as we are SUCH pigs and EAT the little crumbs right out of the bag. :-)
     
  3. My picky kids and husband loved this, which is an automatic 5 stars. 2 cups of crushed chips is a lot, but I had been saving the ends of a number of bags just waiting to try this recipe. I made chicken strips which the kids enjoyed. Not diet food, but very tasty! Thanks for sharing the recipe!
     
  4. Great recipe, I used parmesan cheese out of the bottle but shortened it to 1/4 cup. Also used chicken thighs bone in skin on. This is definitely not a diet recipe, but for a hit meal it works. Thank you for posting this meal.....
     
  5. Awesome recipe. I cooked this for my grand daughter tonight. She is on a gluten, soy and caisen free diet. I omitted the cheese, marinated the chicken in olive oil and garlic powder before breading it in the crushed chips. She loved it!!! It is so much cheaper than using the gluten free chicken nuggets sold in the frozen section of the grocery store.Thank you so much for posting, you are saving me lots of money!!! :o) Jan
     
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RECIPE SUBMITTED BY

I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits. I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies... When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!) With that as a start, I set about systematically teaching myself how to cook. Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat. I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here. Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent: ***** Fantastic as is. Wouldn't change a thing and will make it often. 0**** Fantastic tweaked a little to suit my tastes. Will make it often. 00*** Had to tweak it alot to get something I would make again. 000** Not very good. May try tweaking it again at some point. 0000* Not good. Probably won't try making again, even with tweaks. <img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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