Best Potato Crusted Chicken Recipes

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POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE



Potato Chip-Crusted Chicken Strips with Honey Mustard Dipping Sauce image

Provided by Kardea Brown

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 cup all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon ground mustard
Kosher salt and freshly ground black pepper
3 large eggs
16 to 20 ounces your favorite BBQ or salt and vinegar potato chips (I like Zapp's Voodoo)
2 pounds boneless chicken breast, cut into strips
1/2 cup honey
5 tablespoons mayonnaise
1/4 cup Dijon mustard
1 tablespoon yellow mustard
1 tablespoon whole-grain mustard
1/4 teaspoon garlic powder
Kosher salt

Steps:

  • For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
  • In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
  • Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
  • Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
  • For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.

POTATO-CRUSTED CHICKEN CASSEROLE



Potato-Crusted Chicken Casserole image

An herby, comforting filling is surrounded by a sliced potato "crust" in this unique casserole that tastes anything but healthy! Becky Matheny - Strasburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 23

1 large potato, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
FILLING:
1-1/2 pounds chicken tenderloins, cut into 1/2-inch cubes
2 teaspoons olive oil
1 medium onion, chopped
1 tablespoon butter
2 tablespoons all-purpose flour
1-1/2 cups fat-free milk
1/4 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons shredded reduced-fat cheddar cheese
2 cups frozen peas and carrots
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
Dash rubbed sage
CRUMB TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted
1/2 teaspoon garlic powder

Steps:

  • In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11x7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°., Meanwhile, for filling, in a large skillet over medium heat, cook chicken in oil until no longer pink. Remove from skillet. In the same skillet, saute onion in butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheeses until melted. Stir in vegetables, seasonings and chicken. Spoon into potato crust., Combine topping ingredients; sprinkle over chicken mixture. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown.

Nutrition Facts : Calories 340 calories, Fat 11g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 674mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

POTATO CRUSTED CHICKEN



Potato Crusted Chicken image

I think that I got this recipe from a Hungry Jack box. Anyway, it quick and tasty, and you should try it!

Provided by Stephanie Z.

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 (6 ounce) boneless skinless chicken breasts
1/4 cup Italian dressing
salt and pepper, to taste
paprika, to taste
1/2 cup instant potato flakes

Steps:

  • Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray.
  • Cut any visible fat from chicken.
  • Place Italian dressing in a large bowl. Place potato flakes in a separate large bowl.
  • With one hand (your 'wet hand'), coat chicken with dressing. Sprinkle with salt, pepper, and paprika to taste with your 'dry hand'.
  • Place chicken breast in potato flake bowl. With dry hand, coat chicken well with potato flakes.
  • Place breasts in a baking dish. Bake in oven for 40-45 minutes until chicken is no longer pink.

Nutrition Facts : Calories 251.1, Fat 6.3, SaturatedFat 1.2, Cholesterol 98.7, Sodium 359.9, Carbohydrate 6.4, Fiber 0.4, Sugar 1.4, Protein 39.8

POTATO CHIP CRUSTED CHICKEN



Potato Chip Crusted Chicken image

A heart healthier, yet flavorful and scrumptious version by chef and author Devin Alexander. Initially, I was skeptical this could taste good being that a) it's coated with Baked Ruffles, and b) it's baked. But one bite of these, and I had a whole paradigm shift about how tasty healthy cooking can be. Hopefully you'll find that this is a keeper just as I have.

Provided by Maeby

Categories     Chicken Breast

Time 20h10m

Yield 2 chicken breasts, 2 serving(s)

Number Of Ingredients 9

6 ounces boneless skinless chicken breasts, visible fat removed
1/3 cup low-fat buttermilk
olive oil flavored cooking spray
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon salt
1 pinch cayenne
1 1/2 ounces ruffles baked potato chips, finely crushed, about 1/2 cup

Steps:

  • Place chicken breasts between 2 sheets of plastic wrap or wax paper.
  • Use flat side of mallet to pound chicken to an even 1/2 inch thickness.
  • Place flattened chicken and buttermilk into resealable plastic bag.
  • Seal bag and turn to coat chicken completely. Refrigerate at least 6 hours or overnight. Make sure to rotate once or twice.
  • Preheat oven to 450 degrees.
  • Lightly mist a small nonstick baking sheet with olive oil spray.
  • In a small bowl, mix together the onion powder, paprika, black pepper, salt, and cayenne. Place crushed potato chips into a medium shallow bowl.
  • Remove one chicken breast from the buttermilk and let any excess liquid drip off.
  • Season both sides evenly with the seasoning mixture.
  • Transfer the breast to the bowl of crushed potato chips and cover completely with chips.
  • Place coated chicken on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
  • Lightly spray the top of both chicken breasts with olive oil spray. Bake for 4 minutes, and then carefully flip the chicken over with spatula, taking care not to remove the coating.
  • Again, lightly spray the chicken tops with olive oil spray and bake until the coating is crispy, about 3 to 5 minutes. Chicken is ready when coating is crispy and chicken is no longer pink inside.
  • Enjoy!

Nutrition Facts : Calories 213.8, Fat 5.4, SaturatedFat 1.1, Cholesterol 51, Sodium 439, Carbohydrate 18.1, Fiber 1.3, Sugar 3.3, Protein 22.2

PORTOBELLO CRUSTED CHICKEN WITH WARM RED BLISS POTATO SALAD



Portobello Crusted Chicken with Warm Red Bliss Potato Salad image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons balsamic vinegar
1 lemon, juiced
2 garlic cloves, crushed with the side of a knife blade and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup olive oil
2 portobello mushrooms, cleaned, trimmed and gills removed with the tip of a spoon
4 (8-ounce) chicken breasts, halved
1 red onion, sliced
8 tablespoons butter (1 stick), cubed
1 cup bread crumbs
2 fresh sage leaves, finely minced
2 tablespoons minced fresh flat-leaf parsley, plus more for garinsh
1 tablespoon minced fresh thyme leaves (from about 3 or 4 large sprigs)
Salt and freshly ground black pepper
4 large potatoes, peeled and cut into uniform 1/4-inch thick pieces
1/2 pound bacon strips
1 tablespoon balsamic vinegar
1 tablespoon minced fresh dill
1 tablespoon stone-ground mustard
1 tablespoon honey
1/8 teaspoon ground black pepper
1/2 teaspoon salt
3/4 cup olive oil
4 scallions, white and tender green parts only

Steps:

  • To make the marinade:
  • Add the vinegar and lemon juice to a blender. Replace the lid, turn on the blender, and through the feed opening, add, 1 at a time, the garlic, salt, and black pepper. Leaving the blender running add the olive oil in a slow thin stream.
  • Place the mushrooms and chicken breasts in separate nonreactive bowls suitable for marinating and pour half of the marinade mixture over the contents of each container. Add the sliced red onion to the container with the chicken. Cover and marinate in the refrigerator for at least 2 hours.
  • Begin making the warm potato salad. Boil potatoes until tender but not mushy, about 10 minutes. Meanwhile, fry the bacon and drain on paper towels. Add the balsamic vinegar to a blender, replace the lid, and through the feed opening, add, 1 at a time, the dill, mustard, honey, pepper, and salt. Leaving the blender running, add the olive oil in a slow thin stream. Drain the potatoes well, add the scallions, crumble in the bacon, and fold in enough of the dressing to coat.
  • Heat the grill and grill marinated Portobello, skin side down first for about 5 minutes over indirect heat. Flip and grill the other side. Remove from heat and let rest.
  • Grill both sides of marinated chicken, about 5 minutes per side, and transfer to a baking sheet.
  • Preheat oven to 425 degrees F.
  • In a small bowl, mash together the butter, breadcrumbs, sage, parsley, thyme and salt and pepper, to taste. Chop grilled mushrooms finely and combine with butter/breadcrumb mixture to make a paste. Press onto surface of chicken breasts and finish in oven until crust turns golden brown, about 2 to 5 minutes.
  • Arrange warm potato salad and crusted chicken breast on plate and sprinkle with parsley.

SWEET POTATO-CRUSTED CHICKEN NUGGETS



Sweet Potato-Crusted Chicken Nuggets image

I was looking for ways to spice up traditional chicken nuggets and came up with this recipe. The chips add a crunchy texture and flavor, while the meat is tender on the inside. -Kristina Segarra, Yonkers, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Oil for deep-fat frying
1 cup sweet potato chips
1/4 cup all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper
1/4 teaspoon baking powder
1 tablespoon cornstarch
1 pound chicken tenderloins, cut into 1-1/2-inch pieces

Steps:

  • In an electric skillet or deep fryer, heat oil to 350°. Place chips, flour, 1/2 teaspoon salt, pepper and baking powder in a food processor; pulse until ground. Transfer to a shallow dish., Mix cornstarch and remaining salt; toss with chicken. Toss with potato chip mixture, pressing gently to coat., Fry nuggets, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels.

Nutrition Facts : Calories 308 calories, Fat 17g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 690mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

POTATO CHIP CRUSTED CHICKEN



POTATO CHIP CRUSTED CHICKEN image

Categories     Chicken

Yield 2 Servings

Number Of Ingredients 37

2 boneless chicken breasts
1/2 cup low fat buttermilk
Olive oil cooking spray
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon salt
Pinch of cayenne pepper
1/2 cup finely crushed Baked Ruffles potato chips
wax paper
.
.
PREPARATION:
.
Place breasts between 2 sheets of wax paper
Using flat side of mallet, pound breasts to 1/2 inch thickness
Put chicken in ziploc bag slightly larger than the chicken
Pour buttermilk over chicken, seal bag, shake to coat.
Refigerate 6 hours/overnight
Preheat oven to 450 degrees
Spray baking sheet with nonstick spray
Mix in small bowl:
Onion powder
Black pepper
Salt
Cayenne pepper
Flat dish: crushed chips
Remove 1 chicken breast at a time from the bag, let buttermilk drop off.
Sprinkle both sides of chicken breast with seasoning.
Transfer chicken breast to chips, completely coat both sides.
Place chicken on baking sheet.
Lightly mist chicken with cooking spray.
Bake 4 minutes.
Carefully flip breasts with a spatula.
Lightly mist chicken with cooking spray.
Bake additional 3-5 minutes, or until coating is crispy and the chicken is no longer pink inside.
Serve immediately

Steps:

  • .

POTATO-CRUSTED CHICKEN PATTIES RECIPE



Potato-Crusted Chicken Patties Recipe image

Experience something different with our Potato-Crusted Chicken Patties Recipe. This chicken patties recipe is served smothered in a rich, delicious gravy.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 6

1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
1-1/2 lb. ground chicken
1/2 cup chopped roasted red peppers
1/4 tsp. ground black pepper
1-1/2 cups tightly packed baby spinach leaves
1 jar (12 oz.) HEINZ HomeStyle Classic Chicken Gravy

Steps:

  • Heat oven to 400°F.
  • Prepare potatoes as directed on package; cool. Meanwhile, mix chicken, roasted peppers and black pepper just until blended; shape into 6 (3-inch) patties.
  • Divide potatoes into 12 portions. Place 6 portions on baking sheet sprayed with cooking spray; flatten to 3-inch patties. Top with chicken patties and spinach. Press remaining potato portions into 6 patties; place over spinach. Flatten slightly.
  • Bake 25 min. or until chicken patties are done. About 5 min. before chicken patties are done, cook gravy in small saucepan on medium-low heat until heated through, stirring occasionally.
  • Drizzle gravy over patties just before serving.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

HERB CRUSTED CHICKEN PAILLARD WITH HONEY-LEMONGRASS GLAZE CARROT AND POTATO SPAGHETTI



Herb Crusted Chicken Paillard with Honey-Lemongrass Glaze Carrot and Potato Spaghetti image

Provided by Ming Tsai

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 21

6 (6-ounce) chicken breasts skin-on (2 for leftovers)
1/2 cup chopped flat parsley
1/4 cup chopped cilantro
6 scallions, sliced 1/8-inch
Salt and black pepper to taste
Canola oil to cook
Canola oil to cook
6 lemon grass stalks, finely minced, white part only
1 tablespoon minced ginger
1 large shallot, minced
1/2 cup Riesling or Gewurztraminer wine
Juice and zest of 1 lemon
2 cups chicken stock
2 tablespoons lychee honey
1 tablespoon butter
Salt and black pepper to taste
2 large carrots, peeled, cut into spirals with a turning slicer
1 large potato, peeled, cut into spirals with a turning slicer
1/2 teaspoon ground cumin
2 tablespoons butter
Salt to taste

Steps:

  • Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes aside.
  • In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency.
  • In a large non-stick skillet, add butter and melt on medium-low heat. Add carrots and potato and sautee. Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn.
  • PLATING Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest.

PARMESAN POTATO CRUSTED CHICKEN WITH ORZO CAPRESE SALAD



Parmesan Potato Crusted Chicken With Orzo Caprese Salad image

Submitted by Suzanne Banfield from Basking Ridge, NJ. She was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council.

Provided by Sharon123

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breast halves
1/2 cup instant potato flakes
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt, plus more as needed for salad
1/2 teaspoon pepper, plus more as needed for salad
2 eggs, beaten
2 tablespoons cooking oil
8 ounces orzo pasta, cooked according to package directions
4 ounces fresh mozzarella cheese, cut in cubes
1/4 cup julienned sun-dried tomato packed in oil, plus 2 tablespoons of the oil
1/4 cup fresh basil, sliced in strips
1 teaspoon minced garlic
2 ripe tomatoes

Steps:

  • In a shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Dip chicken, first in beaten eggs and then in potato mixture, coating all sides well.
  • In large skillet over medium high heat, place oil. Add chicken and cook until browned, about 3 minutes per side. Remove chicken to baking sheet and place in 350° F oven for about 15 minutes or until internal temperature reaches 165°F
  • In large bowl, mix together orzo, mozzarella, sun dried tomatoes and oil, basil and garlic. Season to taste with salt and pepper.
  • Slice the tomatoes and arrange on 4 plates.
  • Mound 1/4 of salad on tomatoes on each plate and add a chicken breast. Enjoy!

Nutrition Facts : Calories 601.9, Fat 20.9, SaturatedFat 7.2, Cholesterol 202.1, Sodium 997.5, Carbohydrate 53.5, Fiber 3.7, Sugar 3.6, Protein 48.2

POTATO CRUSTED CHICKEN WITH OLIVES AND RED WINE



Potato Crusted Chicken with Olives and Red Wine image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

2 large russet potatoes, about 1 pound
4 tablespoons olive oil
3 tablespoons unsalted butter
4 chicken breasts, skin off and boneless, about 1 pound
Salt and pepper
3 tablespoons chopped shallots
1/4 cup pitted Greek Calamata olives, coarsely chopped
1/4 cup dry red wine with dark rich color (such as Syrah)
1/2 cup chicken stock
6 to 8 basil leaves, washed and julienned

Steps:

  • Preheat an oven to 425 degrees. Wash and peel the potatoes. Fill a bowl with cold water and slice the potatoes into paper thin slices on an Asian vegetable slicer or on the wide slicer of a cheese grater. Put the cut potato into the ice water and set aside. Heat 1 tablespoon each of oil and butter in a large saute pan. Season the chicken breasts with salt and pepper and add to the hot pan. Brown the chicken to a light golden color over moderately high heat. Turn the chicken to brown the second side, then remove the breasts from the pan, place in an oven proof dish and set aside. Add the shallots to the hot pan and saute for 1 minute. Stir the olives into the shallots, add the wine, and cook for 1 minute before adding the chicken stock. Cook for 1 minute and then turn off the heat. Drain the potatoes and dry on paper towels. Toss the potatoes in a bowl, with the remaining olive oil, making sure they are evenly coated, and season with salt and pepper. Wrap each chicken breast completely in sliced potato. Overlap the slices across the width of the chicken. Place the potato - wrapped chicken into the oven and roast for 12 to 14 minutes or until the potato has cooked to a crisp golden brown and the chicken is fully cooked but still moist. As the chicken finishes cooking, reheat the sauce, cook for 6 to 7 minutes then add the basil. Swirl in the remaining butter and spoon around the chicken. Serve with fried spinach leaves.;

AIR-FRYER SWEET POTATO-CRUSTED CHICKEN NUGGETS



Air-Fryer Sweet Potato-Crusted Chicken Nuggets image

I was looking for ways to spice up traditional chicken nuggets and came up with this recipe. The coating adds a crunchy texture and flavor, while the meat is tender on the inside. —Kristina Segarra, Yonkers, New York

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 cup sweet potato chips
1/4 cup all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper
1/4 teaspoon baking powder
1 tablespoon cornstarch
1 pound chicken tenderloins, cut into 1-1/2-inch pieces
Cooking spray

Steps:

  • Preheat air fryer to 400°. Place chips, flour, 1/2 teaspoon salt, pepper and baking powder in a food processor; pulse until ground. Transfer to a shallow dish., Mix cornstarch and remaining 1/2 teaspoon salt; toss with chicken. Toss chicken with potato chip mixture, pressing to coat., In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and chicken is no longer pink, 3-4 minutes longer.

Nutrition Facts : Calories 190 calories, Fat 4g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 690mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

POTATO CRUSTED CHICKEN PATTIES



Potato Crusted Chicken Patties image

How to make Potato Crusted Chicken Patties

Provided by @MakeItYours

Number Of Ingredients 6

1 package (24oz.) Ore-Ida® Steam n' Mash® Cut Russet Potatoes
1 pound ground chicken
1 jar (12 oz.) Heinz® HomeStyle Classic Chicken Gravy
1/2 cup chopped roasted red peppers
1/4 teaspoon salt
1 1/2 cup baby spinach leaves

Steps:

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  • Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray. Prepare mashed potatoes according to package instructions.
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  • Meanwhile, in a medium bowl, mix together chicken, red pepper and salt. Season with freshly ground black pepper if desired. Form into 6 oval patties.
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  • Divide prepared mashed potatoes into 12 portions. Layer with 1 portion of mashed potato, 1 chicken patty, 1/4 cup of spinach and 1 portion of mashed potato. Repeat with remaining ingredients and place on baking sheet.
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  • Bake uncovered for about 25 minutes, or until chicken's internal temperature reaches 165 degrees.
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  • Meanwhile, in a small saucepan over medium heat, cook gravy for 3 to 5 minutes, or until heated through, stirring occasionally. Serve warm with patties.

SWEET POTATO-CRUSTED CHICKEN NUGGETS



Sweet Potato-Crusted Chicken Nuggets image

I was looking for ways to spice up traditional chicken nuggets and came up with this recipe. The chips add a crunchy texture and flavor, while the meat is tender on the inside. -Kristina Segarra, Yonkers, New York

Provided by @MakeItYours

Number Of Ingredients 8

Oil for deep-fat frying
1 cup sweet potato chips
1/4 cup all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper
1/4 teaspoon baking powder
1 tablespoon cornstarch
1 pound chicken tenderloins, cut into 1-1/2-inch pieces

Steps:

  • In an electric skillet or deep fryer, heat oil to 350°. Place chips, flour, 1/2 teaspoon salt, pepper and baking powder in a food processor; pulse until ground. Transfer to a shallow dish., Mix cornstarch and remaining salt; toss with chicken. Toss with potato chip mixture, pressing gently to coat., Fry nuggets, a few at a time, until golden brown, 2-3 minutes. Drain on paper towels.

POTATO CRUSTED CHICKEN BREASTS



POTATO CRUSTED CHICKEN BREASTS image

Number Of Ingredients 4

1 lb boneless chicken breast
1/2 cup instant mashed potato flakes
2-3 TBSP Miracle Whip
Salt and pepper

Steps:

  • Preheat oven to 400°. Prepare a small baking dish with nonstick spray. Sprinkle 1/4 cup of the potato flakes onto the center of a piece of tin foil, covering an area about the size of one of your pieces of chicken. Using a basting brush or the back side of a spoon, spread 1 TB Miracle Whip over the surface of the chicken. Salt and pepper to preference. Sit the chicken on the bed of flakes you prepared. Sprinkle potato flakes on the top of the chicken to cover. Press lightly on the chicken to secure the flakes. Flip the chicken over and press again to completely coat the chicken with flakes. Sprinkle more potato flakes on as necessary. Repeat with the rest of your chicken. Place the chicken in your baking dish. Bake, uncovered, for 1/2 hour or until juice

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