Thursday, July 16, 2009

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!

3 comments:

MBAMom 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!