poultry essentials: potato chip breaded chicken

How To Make poultry essentials: potato chip breaded chicken

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  1

  PREP/PREPARE
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  2

  My favorite potato chips are an organic sea salt variety; however, cherry-pick the chips with the flavor you enjoy the most.
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  3

  I like what organic Greek yogurt does for this recipe; however, if you are missing that particular ingredient, or you just do not like yogurt, substitute some sour cream with a dash of lemon juice. And, although I have never tried it, you might give mayonnaise a shot.
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  4

  The measurement on chips is not exact, so do not over think about how many whole chips equals one cup; just make sure that you have enough to coat the chicken. And, do not grind them to a powder; leave them a bit chunky.
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  5

  Gather your ingredients (mise en place).
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  Cut the chicken breast in half latterly.
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  Combine the yogurt, or sour cream, onion powder, and lemon pepper spice. Then toss in a bit of salt and pepper to taste. Add the chicken, coat with the mixture, and place in the fridge for two-to-three hours, or up to eight.
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  8

  I usually stick it all into a Ziploc bag (as pictured), but a bowl will work just fine.
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  9

  Just before you remove the chicken from the fridge, grind up the potato chips, and season with a bit of salt and pepper.
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  Place a rack in the middle position and preheat the oven to 400f (205c).
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  Remove the chicken from the marinade, coat with the crushed chips, and place on a parchment-lined baking sheet, fitted with a wire rack.
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  12

  Place in the preheated oven, and bake until the chicken is golden brown, and an instant-read thermometer reads 160f (71c), about 25 – 20 minutes.
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  13

  PLATE/PRESENT
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  14

  Serve while nice and warm with your favorite sides. Enjoy.
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  Keep the faith, and keep cooking.
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