POTATO CHIP CHICKEN
Boneless chicken breasts marinated overnight, then baked in onion-flavored potato chips. Serve with twice-baked potatoes, if desired.
Provided by Larry
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time P1DT1h
Yield 4
Number Of Ingredients 5
Steps:
- To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 9.7 g, Cholesterol 147 mg, Fat 15.6 g, Fiber 1 g, Protein 53.8 g, SaturatedFat 6.5 g, Sodium 868.6 mg, Sugar 0.1 g
ROBIN'S POTATO CHIP CHICKEN AND GARLIC MASHED POTATOES
Steps:
- For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
- In a small saucepan, melt 4 tablespoons butter. To a small baking dish, add the clove of minced garlic. Pour the melted butter over the garlic and cool slightly.
- In a food processor, crumble the potato chips by pulsing for 30 seconds. You can also place a paper towel over the chips and roll back and forth with a rolling pin until the chips resemble crumbs. Season the crumbled potato chips with the 1/4 teaspoon of ground black pepper.
- Dip the chicken breasts into the butter-garlic mixture and then into the potato chips.
- Place the chicken breasts on the foil lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the cutlets are cooked through but still tender and that the topping is golden brown. The cook time for thighs and breasts with bone in is 30 to 40 minutes
- For the potatoes: Cut the potatoes into uniform pieces and place in a 4-quart saucepan with 1 clove of garlic. Cover the potatoes with 6 1/4 cups of chicken broth. Cover the saucepan and bring to a boil over high heat. Cook the potatoes until they are tender when you pierce them with a knife, about 15 to 20 minutes.
- In a small saucepan, heat 6 tablespoons unsalted butter and half-and-half, just until the butter has melted.
- Remove 1/2 cup of the chicken broth that the potatoes were cooked in and reserve. Drain the potatoes in a colander. Return the potatoes to the pot and mash while gradually adding the half-and-half mixture.
- Add the 1/2 cup of reserved broth if desired and season with salt and pepper.
- Serve the mashed potatoes with the chicken.
CHICKEN AND GARLIC POTATOES
Originally my father-in-law's invention, this home-style oven entree is one we never tire of. I've made a few improvisations with seasonings to suit the next generation's tastes.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place potatoes and onion in a greased 13-in. x 9-in. baking dish. Top with chicken. Combine the tarragon, sage, salt if desired and pepper; sprinkle over chicken. Cut the top off the garlic bulb (the end that comes to a closed point) so each clove is exposed. , Place cut side up in the baking dish. Drizzle oil over garlic and chicken. Cover and bake at 350° for 60 minutes. Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft., Transfer chicken to a serving platter and keep warm. Cool garlic for 5 minutes; gently squeeze garlic into a small bowl and lightly mash. Toss garlic with potatoes and onion; arrange around chicken.
Nutrition Facts : Calories 281 calories, Fat 10g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 70mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, flour, salt, pepper, garlic powder, onion powder, eggs, potato chip
Provided by Matthew Johnson
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 594 calories, Carbohydrate 42 grams, Fat 19 grams, Fiber 2 grams, Protein 59 grams, Sugar 0 grams
POTATO CHIP CHICKEN
"This is one of the best recipes I've ever used," notes Jody Roberts from her home in Hollister, California. Crushed potato chips make the crispy coating for the moist tender chicken. "Not only is it quick and easy, but I think it tastes better than fried chicken," she adds.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the potato chips, parsley, salt, paprika and onion powder. Brush chicken with mayonnaise; add chicken to the crumb mixture and shake to coat. , Place in an ungreased microwave-safe 11x7-in. baking dish. Cover with paper towels; cook on high for 6-8 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 248 calories, Fat 13g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein.
ROASTED CHICKEN WITH GARLIC MASHED POTATOES
Steps:
- Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
- Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.
ROAST CHICKEN WITH GREEN GARLIC, HERBS AND POTATOES
Green garlic has a distinct green, grassy garlicky character that is pungent but not overpowering. After an initial peeling of the outer layer, both green and white parts of the stalk can be used, and if you cannot find green garlic, a combination of scallion and garlic chives will make for a reasonable substitute. Roasting the potatoes under the chicken means they catch the infused drippings, ensuring big flavor in this simple yet complete dinner.
Provided by David Tanis
Categories dinner, poultry, vegetables, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Season chicken inside and out with salt and pepper.
- Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.
- As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble "minced." (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.
- Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird's cavity, then place breast side down, with potatoes surrounding.
- Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.
- Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.
- Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.
CHICKEN WITH ROASTED GARLIC POTATOES
Golden chicken and potatoes roast together in a buttery seasoning that starts with Italian salad dressing mix.
Provided by dt
Time 2h30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Cut off and discard 1/2 inch from the top of each garlic head.
- Combine butter, Italian dressing mix, thyme, and paprika in a large bowl.
- Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin.
- Add potatoes to the bowl with the remaining butter mixture; toss until coated. Place potatoes in the pan around chicken, then add garlic heads, with cut-sides up.
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from the oven, and let rest 10 minutes.
- While the chicken is resting, remove garlic from the pan. Allow it to cool slightly, then slip garlic cloves from the skins. Place 1/2 of the garlic in a bowl; stir in potatoes and transfer to a platter.
- Carve chicken and transfer to the platter.
- Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.
Nutrition Facts : Calories 751.3 calories, Carbohydrate 25.6 g, Cholesterol 214.4 mg, Fat 42.1 g, Fiber 2.9 g, Protein 64.4 g, SaturatedFat 14.5 g, Sodium 704.3 mg, Sugar 2.5 g
POTATO CHIP CHICKEN
My mom used to make this all the time when I was a kid. She'd save the crumbs left at the end of every bag of Lays potato chips until she had enough to make this. This is such a fun way to eat chicken! The quantities here are approximate, to give you an idea.
Provided by dividend
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F.
- Mix the potato chips, cheese, and garlic powder in a large ziploc bag.
- Melt the butter or margarine in a shallow dish.
- You can cut the chicken breasts into strips if you want to do this as chicken fingers.
- Moisten the chicken pieces in the butter or margarine, then seal them in the ziploc bag, and shake to coat.
- Lay the chicken out on a baking sheet (I always cover the sheet with foil for easy cleanup). If you want to, you can cover the chicken with the leftover coating.
- Bake 40 minutes for whole breasts, 30 minutes for strips.
Nutrition Facts : Calories 272.8, Fat 15.3, SaturatedFat 8.3, Cholesterol 109.4, Sodium 405.5, Carbohydrate 2.3, Fiber 0.2, Sugar 0.2, Protein 30.4
GARLIC-POTATO CHIP CHICKEN FOR 2
Make and share this Garlic-Potato Chip Chicken for 2 recipe from Food.com.
Provided by jrthrmn
Categories Chicken
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees.
- In oven, melt shortening with garlic salt and pepper in baking pan, 9x9x2 inches.
- Dip chicken into shortening to coat al sides, then roll in potato chips.
- Place skin side down in pan.
- Bake uncovered 30 minutes.
- Turn, bake until thickest pieces are tender, about 30 minutes.
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