Potato Chip Chicken Fingers And Baked Potatoes A La Mode Recipes

POTATO CHIP BAKED CHICKEN FINGERS

Steps:

• Preheat oven to 400°F. Brush a 15x10x1-inch baking pan with oil; set aside. In a medium bowl combine egg, sour cream, salt, garlic powder, and pepper. Add chicken strips, stirring to coat.
• Place potato chips in a large resealable plastic bag; seal bag, pressing out air. Using a rolling pin, crush chips to make coarse crumbs. Transfer to a shallow dish. Add chicken, a few strips at a time, rolling and pressing to coat. Arrange chicken in the prepared baking pan, leaving space between each strip.
• Bake for 8 to 10 minutes or until chicken is no longer pink, turning after 5 minutes. Serve with Saucy Pickle Dip. Saucy Pickle Dip
• In a small bowl, combine ranch salad dressing, ketchup, and relish.

POTATO CHIP CHICKEN

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°.

POTATO CHIP CHICKEN

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.

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.

BAKED POTATO CHIPS CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with butter.
• In a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. In a separate bowl, place the crushed potato chips. Pour the olive oil into a third bowl.
• Rinse the chicken tenders under cold water. Working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. Lay the coated chicken tender into the prepared baking dish. Repeat with all the other pieces of chicken. Sprinkle about 1 tablespoon of the seasoned flour onto the chicken pieces, then sprinkle the chicken with remaining potato chips.
• Place the baking dish onto the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes.

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!

QUICK AND CRUNCHY POTATO CHIP CHICKEN

Steps:

• In shallow bowl, mix crushed potato chips and parsley. In another shallow bowl, beat egg and Worcestershire sauce.
• In 10-inch nonstick skillet, heat oil 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 clear when center of thickest part is cut (170°F).

OVEN FRIED POTATO CHIP CHICKEN

Steps:

• Whisk together the flour coating ingredients in a medium sized bowl.
• Grease a baking sheet large enough for 8 pieces of chicken and set aside,
• Beat the eggs in a small bowl.
• First, dip your chicken into the flour mixture and cover it completely.
• Dip it into the egg mixture, then into the broken chips for a second coat.
• Place on the baking sheet.
• Repeat with all chicken pieces.
• Place in the fridge for half an hour to let the coating set.
• Preheat your oven to 400 degrees F.
• Melt the margarine/butter and drizzle evenly over the top of the chicken pieces.
• Bake for 40-50 minutes or until the chicken reaches the appropriate temperature (165 for Breast meat, 180 for dark meat)
• Remove and serve!

POTATO CHIP CHICKEN FINGERS AND BAKED POTATOES A LA MODE

Steps:

• Preheat the oven to 400 degrees F.
• Cut the chicken into finger-size pieces. Fill a large, re-sealable plastic bag with the potato chips, seal the bag, and crush the chips with the back of a wooden spoon.
• In a small bowl, whisk the egg and milk. Dip the chicken pieces into the egg mixture, then into the bag. Shake gently to cover. Place on an un-greased cookie sheet.
• Bake for 20 minutes, flipping once during the cooking time. Serve with barbecue sauce, salsa, or honey mustard.

BAKED POTATOES A LA MODE

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes with a scrub brush. Prick them with a fork, then wrap tightly in foil, and bake for about 40 minutes.
• Meanwhile, heat a wok or frying pan, add the oil, then add the broccoli and stir-fry over high heat for about 5 minutes, sprinkling with salt and crushed garlic as you go. Remove from the heat and spoon into a bowl.
• Cook red bell pepper in a little water until tender. Place in a blender with a few shakes of salt and a small clove of garlic. Puree the pepper until smooth and strain it into a small bowl so the skins are left behind in the strainer.
• Melt butter in the wok or frying pan. Add the mushrooms and salt lightly. Saute over medium heat for about 10 minutes, then spoon into a bowl.
• Assemble the toppings in bowls: the stir-fried broccoli, pepper puree, stir fried mushrooms, olives, tomato, scallions, pesto, grated cheese, and sour cream or cottage cheese.
• Slit each potato and use a fork to mash the insides with a little butter and/or milk to make them creamy (so the toppings will blend in more easily). Top as desired with various accompaniments.

POTATO CHIP CHICKEN

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.