Hoosier Chicken with Potato Chip Crust
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- 1/2 cup mayonnaise
- 2 teaspoons pure chile powder
- 1 teaspoon five-spice powder
- 1 teaspoon finely grated lemon zest
- 1 teaspoon coarsely ground pepper
- kosher salt
- 2 1/2 pounds thin chicken cutlets
- one 5 1/2-ounce bag plain, salted potato chips, finely crushed
- 3 tablespoons unsalted butter
2. Spread the potato chips on a sheet of wax paper. Coat the chicken with the crumbs, pressing to help them adhere.
3. Melt 1 tablespoon of the butter in a large skillet. When the foam subsides, add one-third of the chicken cutlets and cook over moderately high heat, turning once, until browned and cooked through, about 5 minutes. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the remaining 2 batches of chicken.
This recipe for crispy chicken spiked with Chinese five-spice powder gets its title from the nickname for Indiana natives. It's perfect for picnics because it's good both hot and at room temperature. For a more refined dish, thinly slice the chicken and serve it over a green salad.