I have been making this recipe for YEARS. It is a family favorite and so much easier than frying chicken. I crush 2 bags of chips into crumbs and mix them together in a gallon size storage bag. I use about a bag worth for each recipe and keep the leftovers in the baggie for the next time. Only pour out chips a bit at a time, and do not return unused chips to the bag, to avoid contamination.
Ingredients
2 lbs chicken breast tenders (or boneless skinless chicken breasts cut into strips)
3 eggs, beaten
1/2 cup flour
2 Tbsp House Seasoning
1 bag Lays Original Kettle Cooked Chips
1 bag Lays Jalapeno Kettle Cooked Chips
- Preheat over to 350 degrees, prepare a sheet pan by lining it with foil.
- Prepare 3 step dredge:
Container 1: Mix together flour and house seasoning
Container 2: Eggs
Container 3: Chip crumbs
- Dredge chicken through flour, then eggs, and finally chips covering it completely.
- Once chicken is coated place on baking sheet.
- Bread the remaining chicken.
- Once all chicken has been coated, sprinkle remaining crumbs on top and bake for 25 minutes.
Ingredients
2 lbs chicken breast tenders (or boneless skinless chicken breasts cut into strips)
3 eggs, beaten
1/2 cup flour
2 Tbsp House Seasoning
1 bag Lays Original Kettle Cooked Chips
1 bag Lays Jalapeno Kettle Cooked Chips
- Preheat over to 350 degrees, prepare a sheet pan by lining it with foil.
- Prepare 3 step dredge:
Container 1: Mix together flour and house seasoning
Container 2: Eggs
Container 3: Chip crumbs
- Dredge chicken through flour, then eggs, and finally chips covering it completely.
- Once chicken is coated place on baking sheet.
- Bread the remaining chicken.
- Once all chicken has been coated, sprinkle remaining crumbs on top and bake for 25 minutes.
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