Crunchy Corn Chip Chicken Recipes

CRUNCHY CORN-CHIP CHICKEN

Steps:

• Preheat oven to 450 degrees F. Arrange chicken breasts in an ungreased 9x13-inch baking dish; set aside.
• In bowl, combine soup, 1 cup of the cheese and taco seasoning; spread over chicken. Bake for 45 minutes. Sprinkle with corn chips and remaining cheese. return to oven and bake until cheese melts, about 5 minutes.
• Variations:
• 1. You can use other chips crackers or even cornflakes. This is a great way to use up stale chips.
• 2. Use a different flavor of creamy soup. Cream of mushroom would be great. So would a can of creamed corn.
• 3. Toss some frozen peas, green beans or broccoli into the soup mixture for a veggie boost.
• 4. For a spicy kick, add a can of canned chili peppers.
• 5. Instead of chips, top the chicken with some chopped walnuts or almonds for a protein boost.

CRUNCHY NO FRY CHICKEN

Steps:

• Heat the oven to 400 degrees F.
• Stir the corn flakes, garlic powder, black pepper and red pepper in a shallow medium bowl.
• Dip the chicken into the stock. Coat with the corn flake mixture. Place the chicken onto a baking sheet.
• Bake for 20 minutes or until the chicken is cooked through.

CORN CHIP-CRUSTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Put the potatoes in a saucepan, cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 6 to 8 minutes, adding the broccoli halfway through. Drain and transfer the potatoes and broccoli to a large bowl; set aside.
• Meanwhile, set a wire rack on a rimmed baking sheet. Pulse the corn chips in a food processor until finely ground. Transfer the crumbs to a shallow bowl. Season the chicken on both sides with salt and pepper. Spread the chicken with 1/4 cup sour cream, coating both sides, then press into the corn chip crumbs to coat; transfer to the rack. Bake until crisp and cooked through, about 18 minutes.
• Add the tomatoes and olive oil to the potatoes and broccoli; season with salt and pepper and toss. Mix the remaining 1/2 cup sour cream, the scallion, cilantro, lime juice, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Drizzle over the vegetables and serve with the chicken.

CRUNCHY CORN CHIP TACOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
• Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
• Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.

CRUNCHY CHICKEN BURRITOS

Steps:

• In 10-inch skillet; heat oil over medium heat until hot. Stir in uncooked rice (from Hamburger Helper box); continue cooking 2 to 3 minutes or until rice starts to brown. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended. Heat to boiling.
• Reduce heat. Cover and simmer about 20 minutes, stirring frequently, until rice is tender. Stir in chicken, lime juice and cilantro; cover and remove from heat. Let rest 5 minutes.
• Meanwhile, in small bowl, stir together sour cream, milk and topping mix (from Hamburger Helper box); set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.
• Heat tortillas as directed on package. Spoon about 1/3 cup chicken mixture down center of each warm tortilla; spoon cheese topping and salsa over filling. Top with crushed corn chips. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.

"CRISPY-CRUNCHY" CHICKEN

Steps:

• Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
• Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
• Dip chicken pieces into soup mixture and turn so as to coat all over.
• Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
• Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
• Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
• Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
• Drain pieces on paper towel and serve.

CORNFLAKE-CRUSTED BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
• In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
• Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
• Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.

CRUNCHY CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.
• Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

CRUNCHY CORN CHIP CHICKEN

Steps:

• Arrange chicken in an ungreased 13" x 9" baking pan set aside. Combine soup, one cup cheese and taco seasoning together spread over chicken. Bake at 450 degrees for 45 minutes sprinkle with corn chips and remaining cheese. Return to oven bake until cheese melts, about 5 minutes. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

CRISPY BAKED CORN FLAKE CHICKEN

Steps:

• Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.

POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY

Steps:

• In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.
• In a wide dish, beat the eggs
• In a separate ziploc bag, crush your favorite type of potato chip.
• Preheat oven to 425°F (220°C).
• To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
• Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.
• Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.
• Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
• Serve with your favorite dipping sauce.
• Enjoy!