BBQ Potato Chip Chicken
BBQ potato chip chicken: chicken breast strips tossed in mayonnaise, Dijon, pepper and smoked paprika, shaken in crushed barbecue potato chips and baked at 375F for 20 to 22 minutes to 165F. Serves 6.
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Ingredients
- 1 bag barbecue potato chips family size
- 4 large chicken breasts trimmed of fat and cut into strips
- 1 1/4 cups mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 1 pinch black pepper
- 1 pinch smoked paprika
Instructions
- Heat the oven to 375°F. Spread a large rimmed baking sheet with aluminum foil or parchment paper and set it aside.
- Fold the open end of the chip bag over and press out a little of the trapped air. Scrunch the chips with your hands until they are small, uniform crushed pieces. Set aside.
- In a large mixing bowl whisk the mayonnaise, Dijon mustard, black pepper and smoked paprika together until evenly combined.
- Add the chicken strips to the bowl and toss until evenly coated.
- With tongs, move the strips to the bag of crushed chips, no more than 4 or 5 strips at a time. Hold the top of the bag closed and shake to coat the chicken with chip crumbs.
- Move the strips to the prepared pan, pressing on extra chips to cover any bare spots. Repeat until all the chicken is coated and on the pan.
- Bake for 20 to 22 minutes, flipping the chicken halfway through, until the strips are cooked through and the thickest piece reads 165°F on a food thermometer.
- Serve warm.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat in a 350°F oven to 165°F.
Nutrition
Serving: 1servingCalories: 705kcalCarbohydrates: 20gProtein: 40.6gFat: 50.5gSodium: 736mgFiber: 1.6gSugar: 2.9g
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