- ¾ cup Japanese panko crumbs
- 1 + ¼ pound boneless chicken breasts or cutlets
- coarse salt and fresh black pepper
- 2 large eggs
- 1 + ½ cups crushed kettle potato chips (plain or flavored)
- Preheat oven to 400 degrees F. Line a large roasting pan or baking sheet with sides with parchment or grease lightly.
- In a small dry skillet over
medium - lowheat toast the panko crumbs until lightly golden, stirring often. Pour into a wide, shallow dish and allow to cool.
- Pound out the chicken breasts between two pieces of saran wrap to an even thickness. Season with salt and pepper.
- Set up a dredging station for the chicken. In a wide, shallow bowl beat the eggs with 1 tablespoon water. Mix the crushed chips with the panko crumbs.
- Working one at a time dip the chicken into the egg allowing excess to drip off then into the crumbs patting on with your hands. Place in pan. Sprinkle the tops with any leftover crumbs.
- Bake until cooked through 12 - 20 minutes depending on size until the juices run clear and internal temperature reaches 165 to 174 degrees F. on a meat thermometer. Allow
to sitfive minutes before serving.
Crushed potato chips make up the crunchy coating for this mouth-watering oven-fried chicken!
Frying is a thing of the past when you mix potato chips with toasted panko crumbs. They bake up nice and crispy trapping all the juices of the chicken inside.
This is one of the quickest, simplest chicken recipes ever and will easily win over picky eaters. I don’t know anyone who would turn down potato chip chicken. Even the fussiest eater will not be able to resist.
I use kettle chips for their extra crunchiness, although perfectly delicious with plain chips you can also use a flavored version to spice things up. Just imagine how many different flavors you can use. . . one for every night of the month.