double-dipped potato-chip chicken with quick slaw

★★★★★ 1 Review
DemonsAngel avatar
By Tawnya Gardner
from Woodland, CA

A 30 minute meal, perfect for weeknight dinner. A great variation for that chicken you don't know what to do with.

★★★★★ 1 Review
serves 4
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For double-dipped potato-chip chicken with quick slaw

  • 1 1/4 c
    crushed potato chips
  • 1 lg
    egg
  • 4 md
    chicken breast halves, skinless and boneless
  • 1/4 tsp
    plus 1/8 teaspoon freshly ground black pepper
  • 4 c
    from a 16 ounce bag shredded cabbage mix for coleslaw
  • 1 lg
    carrot, peeled and shredded
  • 1/4 c
    cider vinegar
  • 1 Tbsp
    vegetable oil
  • 1 tsp
    sugar
  • 1/2 tsp
    salt
  • 1/4 c
    light mayonaise
  • 2 Tbsp
    barbecue sauce

How To Make double-dipped potato-chip chicken with quick slaw

  • 1
    Preheat oven to 450 degrees
  • 2
    Placed crushed chips on large plate. With fork, beat egg in pie plate or shallow dish. Dip 1 chicken breast half in egg, then transfer to crumbs in plate, pressing chicken so crumbs adhere. Transfer chicken to ungreased cookie sheet. Repeat with remaining chicken.
  • 3
    Dip chicken again in remaining crumbs so that chicken is completely coated. Return chicken to cookie sheet. Sprinkle both sides of chicken with 1/4 teaspoon pepper. Bake just until chicken loses its pink color throughout, about 15 minutes.
  • 4
    Meanwhile, in large bowl, toss cabbage mix with carrot, vinegar, oil, sugar, salt, and remaining 1/8 teaspoon pepper until well combined. In small bowl, stir mayonnaise and barbeque sauce until well blended.
  • 5
    To serve, spoon barbeque mayonnaise into 4 small cups. Divide chicken and slaw among 4 dinner plates and serve with mayonnaise.

Categories & Tags for Double-Dipped Potato-Chip Chicken with Quick Slaw:

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