Potato Chip Chicken
Macros - 34P 19C 14F 1 fiber
Servings: 4
Serving size: 150g
Prep Time in Minutes: 8
Cook Time: 25
Ingredients:
2 boneless skinless chicken breasts, cut into strips (~20oz)
56g potato chips (I used Boulder Canyon)
50g cornflakes cereal
30g unsalted butter (I started with 50g in the bowl to coat and deducted the 20g leftover)
Paprika to season
Instructions:
Preheat oven to 375 degrees.
Add potato chips and cornflakes to a bag and crush (or use a blender)
Melt butter and add to a shallow bowl.
Take one strip of chicken at a time, dip into the butter and allow excess to drop off. Then dip into the potato chip mixture, pressing in on both sides to coat.
Set on a roasting rack or a cooling rack on top of a cookie sheet and repeat until all the chicken is coated.
Sprinkle each piece of chicken with paprika.
Bake for 25 minutes or until chicken is golden and reaches 165 degree internal temperature.
Notes: I do not season my chicken with salt because I find the potato chips add enough salt. You are welcome to salt your meat it you prefer. Make sure your items are truly gluten free if you are hoping to make this recipe GF.
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