Monday, January 21, 2013

Jalapeno Kettle Chip Crusted Chicken

4 chicken breasts (about 1 3/4 - 2 pounds total)
2 cups Jalapeno Kettle Chips, crushed
1 cup low fat buttermilk (I used skim milk to cut calories and fat)
1 teaspoon salt
dash cayenne

Preheat oven to 375. Place an oven safe cooling rack in a large jelly roll pan and spray with non-cooking spray. In a bowl, whisk together buttermilk, salt, and cayenne. Pound out chicken breasts to roughly 1/2" thickness and add to buttermilk mixture (toss to coat well).

Place crushed Kettle chips in a shallow baking dish. Pull one piece of chicken at a time out of the milk and gently shake to remove some of the excess. Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.

Place into oven and bake for 25-35 minutes, until cooked through (cooking times vary based on chicken thickness and actual oven temperature). Serve hot with fat free ranch dressing. 

I used skim milk instead of buttermilk.  And I used just a dash of salt because I figured there was enough sodium in the chips.  This turned out excellent!!  I’m not a huge fan of overly spicy so I was a little worried this would be too much but it was great.  I dipped it in 2 tablespoons of fat free ranch dressing.  This was easy, tasted great and was a fun way to kick up the normal chicken breast.  

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