Meals from the Mountain
Potato Chip Chicken
When my mom was dating my dad, his mother, my Mimi, used to make Potato Chip Chicken. Mom was still in high school when she asked Mimi for the recipe (my parents met when my mom was sixteen). She then made the dish for my dad as a much-appreciated alternative to cafeteria food while he was in college. It was easy, and it was always a hit! Unsurprisingly, this recipe has carried on strong. Seven kids, friends, girlfriends, extended family, and thirty-two-plus years of marriage later, Potato Chip Chicken is still a mainstay. My secret to crushing the potato chips? I like to open the bag just a little bit and carefully stomp on the chips until they are finely crushed...it’s a great pre-dinner workout!
Ingredients
- ½ cup (1 stick) salted butter, melted
- 2 cups finely crushed potato chips
- 1 cup finely crushed cornflakes
- 2 pounds boneless, skinless chicken tenders
- ½ teaspoon seasoned salt
- Freshly ground pepper
Print Recipe
- Preheat the oven to 375ºF.
- Put the melted butter in a shallow medium bowl. Put the potato chip and cornflake crumbs in a separate shallow medium bowl and stir to combine.
- Working with one piece at a time, dip the chicken in the butter, allowing the 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 the seasoned salt and pepper.
- Bake for 25 to 30 minutes, or until the crumbs are golden and the chicken is cooked through. Serve warm.
SERVES 6
Reprinted from Half Baked Harvest Cookbook. Copyright © 2017 by Tieghan Gerard. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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