Sunday, April 13, 2014

Potato Chip Chicken

The secret is unsalted potato chips.  You know from past posts how we feel about this versatile snack.  Spain’s famed chef Ferran Adrià uses crisp potato chips to make the fastest and tastiest Spanish Tortilla possible.  American chips can be very salty so unsalted ones allow you to salt the tortilla properly, especially important if you are adding a salty meat like sliced Spanish chorizo to the recipe.  You can use them to create your own BBQ chips or create your favorite flavored chips with real ingredients rather than the questionable list you see on packages. 

Now the unsalted version bakes up crispy chicken for you. This gluten-free coating will remind you of the satisfying crunch panko gives baked chicken.  Crush the chips in a food processor for the full recipe.  Or if making only one or two chicken breasts, place the chips in a baggie and crush with your hands or a rolling pin.  

Potato Chip Chicken
Yield: 4 servings

4 chicken breasts, boneless and skinless*
salt and pepper
3 tablespoons mayonnaise
1 cup crushed potato chips (about 3 cups uncrushed)

  1. Preheat oven to 400˚F.  
  2. Line a rimmed baking sheet with tin foil and coat with spray oil or a little vegetable oil.  
  3. Place chicken breasts on pan.  Lightly salt and pepper each.  
  4. Spread a thin layer of mayonnaise on each chicken breast.  
  5. Cover the mayonnaise layer with a layer of crushed potato chips.  Note that since they already have oil on them, they will crisp up without additional oil or butter.  You may sprinkle on a little more salt, pepper and other seasonings (like paprika, dried oregano or basil) before placing chicken in the oven to bake.  
  6. Bake 20-30 minutes until juices run clear and an internal temperature of 170˚F is reached. 
  7. Remove chicken form oven and allow to rest five minutes before serving.
*Tip: Pounding boneless skinless chicken breast before starting the recipe will give you uniform thickness and more even cooking.