Crunchy Corn Chip Chicken Recipes

CRISPY KETTLE CHIP CHICKEN STRIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large zip-top bag, combine the flour, salt, pepper, garlic powder, onion powder, and paprika.
• Beat the eggs in a shallow baking dish.
• Crush the Kroger® Brand Kettle Chips: Mesquite BBQ in the bag with a rolling pin. Then transfer to a shallow baking dish.
• Place the Kroger Brand® Chicken Breast Tenders in the bag with the flour mixture and shake until well coated.
• Using tongs, transfer the chicken tenders to the egg mixture and coat well.
• Using tongs, transfer the chicken tenders to the crushed chips and turn to coat.
• Place the chicken tenders on the prepared baking sheet. Bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).
• Serve the chicken tenders with the Kroger® All Over It Sauce.
• Enjoy!

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!

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.

POTATO CHIP CHICKEN STRIPS

Steps:

• In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips. Place in a greased 15x10x1-in. baking pan. Drizzle with butter. , Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with salsa or sauce. Freeze option: Transfer cooled chicken strips to an airtight container; freeze. To use, reheat chicken strips in a greased 15x10x1-in. baking pan in a preheated 400° oven until crisp and heated through.

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.

BARBECUE CHIP CHICKEN

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.

QUICK 'N CRUNCHY POTATO CHIP CHICKEN

Steps:

• Mix crushed potato chips and parsley in shallow bowl.
• Beat egg and Worcestershire sauce in another shallow bowl.
• Heat oil in 10-inch nonstick skillet over medium-low heat.
• Dip chicken into egg mixture, then coat with potato chip mixture.
• Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.