POTATO CHIP CHICKEN
I have a feeling some of my readers might be a little surprised with the ingredients in this week’s recipe. True, potato chips, cornflakes and butter don’t fall under the category of health foods, but in moderation they can have their place. It’s especially helpful when the meal is pleasing to the entire family.
My preschooler, who’s picky about the chicken she’ll eat, devoured these chicken fingers. Some nights I need a win like that. The best part; crushing the potato chips. The author’s secret is to open the bag just a little bit and then carefully stomp (yes I said stomp) on the chips until they are finally crushed.
Potato Chip Chicken
- ½ cup (1 stick) butter, melted
- 2 cups finely crushed potato chips
- 1 cup finely crushed cornflakes
- 2 pounds boneless skinless, chicken tenders
- ½ tsp salt
- Freshly ground pepper
- Preheat the oven to 375.
- Put the melted butter in a shallow medium bowl. Put the potato chips and cornflake crumbs in a separate medium bowl. Stir to combine.
- Working with one piece at a time, dip the chicken in the butter, allowing excess to drip off. Then dredge through the potato chip-cornflake crumbs, pressing gently to adhere. Place the coated chicken on a baking sheet as you work. Season with salt and pepper.
- Bake for 25 to 30 minutes, or until the crumbs are golden and the chicken is cooked through.
- Serve warm.
Source: Gerard, Tieghan Half Baked Harvest
Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018. Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at email@example.com