Potato Chip Chicken
Chicken dipped in butter and rolled in crushed potato chips and cornflakes, then baked until crunchy. Four steps. Zero shame.
Ingredients
- ½ cup(1 stick) salted buttermelted
- 2 cupfinely crushed potato chips
- 1 cupfinely crushed cornflakes
- 2 lbbonelessskinless chicken tenders
- ½ tspseasoned salt
- Freshly ground pepper
Instructions
- Heat the oven to 375°F.
- Put the melted butter in a shallow bowl. In another shallow bowl, stir together the potato chip and cornflake crumbs. Crushing the chips in a zip-top bag with a rolling pin is extremely therapeutic. Take your time.
- One piece at a time, dip the chicken in the butter, let the extra drip off, then press it into the crumbs until it's coated. Set each piece on a baking sheet as you go. Season with the seasoned salt and pepper. One hand for butter, one hand for crumbs. Otherwise you end up with breaded fingers, which is a different recipe.
- Bake 25 to 30 minutes, until the crumbs are golden and the chicken is cooked through. Serve warm.
Kitchen's closed Reheat leftovers in the oven, not the microwave, if you want the crunch back. The microwave turns crunch into regret.