Skip to main content

Chip Chick

First, a little randomness before I get to the topic of the day. Tonight my parents were over celebrating my dad's birthday. He mentioned that the cafe that he has coffee at every morning charges 89 cents for a "little ol' chocolate chip cookie". Now, he doesn't realize that I've paid much more than that for a cookie, nor does he really need to. But anyway, I laughed and said "I'm in the wrong business." I look over, and my husband has his fingers stuck in his ears, saying "I can't hear you!" It was just amusing. Maybe you had to be there.


Now, onto this "Chip Chick". It's my version of chicken strips/nuggets. I actually made this Tuesday night. Sorry...no pictures this time. My original recipe was handwritten on a piece of notebook paper, so I'm not entirely sure where this one came from. My apologies if I'm not giving credit where it is due.


Also, I was once told that "how can you use potato chips? They are so high in fat!" Yes, yes they are. But they are also high in flavor. And it's not like I'm eating the entire bag at once (um, wouldn't know anything about doing something like that...) and I'm not serving an entire bag to each member of my family. I feel like paired with healthier sides, it's really not a bad way to serve chicken. My two cents right there. :)



Chip Chick


1.5 pounds boneless, skinless chicken breast, cut into strips or nuggets
1/2 -3/4 cup milk
1 egg
freshly ground black pepper
1/2 tsp garlic powder
1 (11 oz) bag potato chips**


Preheat oven to 400'F. Grease a large baking sheet (or I prefer to line it with parchment paper).


In a large bowl, mix together the milk, egg, pepper and garlic powder. Add the chicken and toss to coat. Set aside.


Cut a small slit near the top of the potato chip bag to let the air out. Place the bag on the counter, and releasing all of your frustrations from the day, smash up the potato chips. I prefer to use a rolling pin and just let them have it!


Place about half of the crushed chips in a pie plate. Taking one or two pieces of chicken at a time, coat them well with the potato chips and place on the prepared baking sheet. You can add more chips as you run out. If you have a husband handy, they are (fairly) good at adding the chips for you. Medium or large children can also be useful here (small children can be helpful, but they can also be messy, just beware). Or do as I do, and keep one hand clean for pouring the chips onto the pie plate.


Bake the chicken for 15-25 minutes or until done, depending on the size of your strips/nuggets.


**I use the original Lay's potato chips, but I've always wanted to try it with the BBQ or sour cream & onion chips. I'm not sure how a thicker chip would work, but feel free to try it and let me know. :)


Enjoy!

Comments

JodiFurman said…
Katy:

This sounds FAB! I will definitely try it and report back :)
Christi said…
Yum- I am going to try this!
BTW- love the new layout, super cute
Anonymous said…
I do this w/meatloaf.....cover meatloaf, sides & top, with ketchup, and then with crushed potato chips. It's scrumptious!

Popular posts from this blog

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Hello Dolly Cookie Bars

Several years ago, my mom gave me an old cookbook, it was hers but I'm not sure she ever used it, Favorite Recipes from Southern Kitchens:  Desserts .  I love this cookbook!  I thought it would be great to go through it and pick a recipe or two to use for this year's 12 Weeks of Christmas Treats series.  For this week, I chose a super easy one, Hello Dolly Cookies.  I have absolutely no idea where the name came from.  I'm really not sure I've ever eaten one before, though the ladies I shared the finished product with knew about them!  I did an internet search too, and it seems they go by a lot of names, including Magic Layer Bars.  Honestly, they are so easy to make.  There's no mixing required.  Kids could absolutely help with these.  The cookies smelled divine while they were baking, and I barely waited for them to cool before trying one. At first I thought "these taste almost like German chocolate cake", then "or definitely like a ca