I got six thumbs up on this spur-of-the-moment recipe from my lockdown guests. Went into the walk-in, found some frozen chicken breasts, and made these with stuff I had lying about. This is another recipe that gets put on the lockdown rotation. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Chicken
Time 4h25m
Number Of Ingredients 8
Steps:
- 1. PREP/PREPARE
- 2. My favorite potato chips are an organic sea salt variety; however, cherry-pick the chips with the flavor you enjoy the most.
- 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.
- 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.
- 5. Gather your ingredients (mise en place).
- 6. Cut the chicken breast in half latterly.
- 7. 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.
- 8. I usually stick it all into a Ziploc bag (as pictured), but a bowl will work just fine.
- 9. Just before you remove the chicken from the fridge, grind up the potato chips, and season with a bit of salt and pepper.
- 10. Place a rack in the middle position and preheat the oven to 400f (205c).
- 11. Remove the chicken from the marinade, coat with the crushed chips, and place on a parchment-lined baking sheet, fitted with a wire rack.
- 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.
- 13. PLATE/PRESENT
- 14. Serve while nice and warm with your favorite sides. Enjoy.
- 15. Keep the faith, and keep cooking.
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