But… as much as I love Salt and Vinegar chips, that is also how much I dislike fish, so I had to change the recipe. I decided to instead crust the universally accepted boneless skinless chicken breast tender.
To do this you really only need the most basic of ingredients:
Salt and Vinegar Potato Chip Crusted Chicken Tenders:
1 Pound Boneless/Skinless chicken breast tenders (you could use who breast filets but the cooking time would need to be increased)
2 eggs (beaten)
2 Tbsp. corn starch
3-4 cups Salt and Vinegar chips (approximately 1 cup crushed)
1/2 cup Panko style bread crumbs
Preheat oven to 375
In a shallow bowl pour your chips.
Using a large spoon or potato masher, crush the chips into fine even pieces (don’t over-crush, you don’t want potato chip dust)
Add bread crumbs and mix:
Put corn starch in zip-top bag and add chicken, shaking to cover:
Shake off excess:
Dredge corn starch coated chicken in beaten eggs and then roll in potato chip/bread crumb mixture.
Add to cookie sheet and bake for 12-15 minutes or until internet temp reaches 165. The chips should be golden brown:
I served it with steam broccoli and the kids ate it right up:
Initially I was worried that the strong acidic flavor of the chips would overwhelm the chicken, but vinegar is so volatile, it is actually really mild. It also wasn’t at all greasy, but the chicken did stay wonderfully moist.
It would be fun to experiment with some of the other new specialty potato chip flavors currently on the market. Although I would definitely make the Salt and Vinegar version again.
mmm. mmm. mmmm…