Bbq Roast Chicken Chunky Chips Recipes

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BBQ ROAST CHICKEN & CHUNKY CHIPS



BBQ roast chicken & chunky chips image

A naughty takeaway favourite made into a real meal. This chicken and chips combo just needs a bit of salad to ensure your halo

Provided by Barney Desmazery

Categories     Buffet, Dinner, Main course

Time 2h

Number Of Ingredients 5

2 tbsp paprika
2 tbsp light muscovado sugar
4 large baking potatoes , unpeeled, cut into chunky wedges
3 tbsp sunflower oil
1 free range chicken , about 1.5kg/3lb 5oz

Steps:

  • Heat oven to 190C/fan 170C/gas 5. In a bowl, mix the paprika and sugar together with a couple of generous pinches of salt. Tip the potato wedges in a roomy roasting tin, toss in 2 tbsp oil until coated, then season with some of the paprika mix. Rub chicken with the rest of the oil, season inside and out, then rub all over with the rest of the paprika mix. Push the potatoes to the sides of the tin and sit the chicken in the middle.
  • Roast undisturbed, for 1 hr 20 mins. Remove the chicken, set aside to rest for 20 mins, then use a fish slice to turn the potatoes and lay them in an even layer. Continue roasting the potatoes while the chicken rests, then serve everything together.

Nutrition Facts : Calories 765 calories, Fat 43 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 52 grams protein, Sodium 0.46 milligram of sodium

BBQ CHIP FRIED CHICKEN



Bbq Chip Fried Chicken image

I got this recipe from Katie Brown's Lifetime TV show called "Next Door with Katie Brown". My husband and I really liked the smokey flavor of the BBQ chips with the chicken.

Provided by ilovebakedgoods

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts
4 eggs
2 ounces flour
1 (1 lb) bag barbecue potato chips
2 ounces olive oil
yellow mustard
Dijon mustard
1/4 cup fresh thyme
1/4 cup fresh rosemary
1/4 cup fresh oregano

Steps:

  • Open top of chip bag, secure it and crush chips using palm of hand or wooden mallet.
  • Place mixture in bowl.
  • Add chopped thyme, oregano and rosemary to potato chips.
  • Beat four eggs in a bowl.
  • Place 1/2 Cup of flour in a tray.
  • Dip chicken breasts in flour.
  • Dust with 1/2 Cup flour per breast.
  • Pat off extra flour with hand.
  • Dip chicken breasts in egg mixture.
  • Coat chicken breasts in crushed BBQ chips (coat generously).
  • Put 1/2 Cup olive oil in skillet (using a cast iron skillet or other skillet that you can put into the oven works best. If you don't have one, improvise) Saute on medium heat for 8 minutes on each side or until golden.
  • Put skillet in oven and bake at 250° for 8 minutes (4 minutes on each side).
  • Mix together the mustards.
  • Remove the chicken from the oven and garnish the tops with extra crushed chips, mustard and fresh thyme.

Nutrition Facts : Calories 1064.3, Fat 69.7, SaturatedFat 16.6, Cholesterol 304.3, Sodium 1013.2, Carbohydrate 72.7, Fiber 6.4, Sugar 0.5, Protein 47

BBQ GLAZED ROAST CHICKEN



BBQ Glazed Roast Chicken image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 12

2 cups ketchup
1 cup store-bought BBQ sauce
1/2 cup light brown sugar
1/2 cup rice wine vinegar
1/4 cup Worcestershire sauce
2 tablespoons stone ground mustard
1 teaspoon BBQ rub or Cajun seasoning
2 whole chickens, about 3 pounds each
1/4 cup vegetable oil
2 tablespoons salt
1 tablespoon white pepper
1 teaspoon cumin

Steps:

  • For the sauce: In a bowl whisk together the ketchup, BBQ sauce, sugar, vinegar, Worcestershire sauce, mustard and BBQ rub seasoning. Then pour the sauce in a thick-bottomed saucepan over low heat. Cook to blend the flavors, 10 to 15 minutes. Once warmed, remove from the heat and hold in a warm spot.
  • For the chicken: Preheat the oven to 300 degrees F. Drizzle both sides of each chicken with the oil. Next, mix the salt, pepper and cumin in a bowl, and then sprinkle over both sides of each chicken. Place the chicken, breast-side up, on a flat cookie sheet and cook until the internal temperature reaches 165 degrees F, 30 to 35 minutes.
  • When fully cooked, remove the chickens and lightly glaze the skin with the BBQ sauce. Return the chickens to the oven, allowing the BBQ sauce to glaze the birds, 10 to 12 minutes.
  • Serve with a choice of sides.

BARBECUE CHIP CHICKEN



Barbecue Chip Chicken image

Make and share this Barbecue Chip Chicken recipe from Food.com.

Provided by Ginny Sue

Categories     Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup ranch salad dressing
1 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 (6 ounce) bag barbecue potato chips, crushed
4 boneless skinless chicken breast halves

Steps:

  • Preheat oven to 400°F.
  • In a shallow bowl, combine dressing, garlic powder and red pepper.
  • Place crushed potato chips in another shallow bowl.
  • Dip chicken into the dressing mixture, then into the potato chips, coating both sides completely.
  • Place on a rimmed baking sheet coated with non-stick cooking spray.
  • Bake 20-25 minutes or until chicken is done.

BARBECUE CHIP CRUSTED CHICKEN



Barbecue Chip Crusted Chicken image

Chicken recipes that are quick and easy sometimes are not as tasty as we'd like. I created this one a long time ago after picking up a ton of Pringles chips on sale for 88 cents a can at the local market. I got one of every kind. When I put them away, the barbecue flavored was pushed to the far corner and sat there forever. So after the date ran out (yes...this happens to me sometimes), I knew they'd still be alright to eat, but I didn't care for the flavor as much as I thought I would. I came up with this to use up a good bargain.

Provided by Redneck Epicurean

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 eggs
1/2 cup flour
1 (6 ounce) can pringles barbecue potato chips (See NOTE)
2 ounces olive oil
fresh thyme
rosemary
oregano (can also use dried herbs)

Steps:

  • NOTE: If you don't have Pringles where you are, just use other barbecue chips. The amount of crumbs may vary, but you can always crush more if need be.
  • Preheat the oven to 300 degrees.
  • Place the whole can of chips in a gallon-sized zip top bag and crush until very fine crumbs. Add chopped thyme, oregano and rosemary to potato chips.
  • Beat the eggs in a bowl. Place 1/2 cup of flour in a tray. Dip chicken breasts in flour. Shake off extra flour. Dip chicken breasts in egg. Coat chicken breasts in crushed BBQ chips (coat generously).
  • Heat the olive oil and sauté the chicken until browned.
  • Place on a baking sheet and pop in the oven for 10 minutes, turning after 5 minutes.

BBQ ROAST CHICKEN & CHUNKY CHIPS



BBQ roast chicken & chunky chips image

A naughty takeaway favourite made into a real meal. This chicken and chips combo just needs a bit of salad to ensure your halo

Provided by Barney Desmazery

Categories     Buffet, Dinner, Main course

Time 2h

Number Of Ingredients 5

2 tbsp paprika
2 tbsp light muscovado sugar
4 large baking potatoes , unpeeled, cut into chunky wedges
3 tbsp sunflower oil
1 free range chicken , about 1.5kg/3lb 5oz

Steps:

  • Heat oven to 190C/fan 170C/gas 5. In a bowl, mix the paprika and sugar together with a couple of generous pinches of salt. Tip the potato wedges in a roomy roasting tin, toss in 2 tbsp oil until coated, then season with some of the paprika mix. Rub chicken with the rest of the oil, season inside and out, then rub all over with the rest of the paprika mix. Push the potatoes to the sides of the tin and sit the chicken in the middle.
  • Roast undisturbed, for 1 hr 20 mins. Remove the chicken, set aside to rest for 20 mins, then use a fish slice to turn the potatoes and lay them in an even layer. Continue roasting the potatoes while the chicken rests, then serve everything together.

Nutrition Facts : Calories 765 calories, Fat 43 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 52 grams protein, Sodium 0.46 milligram of sodium

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