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Nutrition Facts
Serving Size 1 (127g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup potato chips
Calories 160
Calories from Fat 35		(22%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 70mg		23%
Sodium 420mg		17%
Potassium 314mg		8%
Total Carbohydrate 2.1g		0%
	Dietary Fiber 0.1g	0%
	Sugars 0.6g
Protein 27.4g		54%
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Passover Second Days

scancan

Potato Chip Chicken (Gluten Free)

Recipe #188204 | 30 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: GlutenFreeGirl
Sep 27, 2006

I love this chicken, it is so moist inside and the chips make the outside crunchy. My favourite way to make this chicken is with ruffled chips, but you can make it with your favourite flavour!

SERVES 4 , 4 pieces of chicken (change servings and units)

Ingredients

1 cup coarsely crushed potato chip (I use ruffled chips)
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
4 boneless skinless chicken breasts
2 tablespoons mayonnaise

Directions

1
In large plastic bag, combine crushed potato chips, parsley, salt, paprika, and onion powder.
2
Brush chicken with mayonnaise; add chicken to crumb mixture and coat, shaking off extra.
3
Place in greased 9x12 dish. Bake at 350 degrees for about 20 to 30 minutes.

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Featured Reviews for This Recipe

From: SchnauzerMama

On Jan 7, 2010

Our whole family liked this one. It's super easy and very yummy! I didn't actually measure the mayo and probably ended up using more than called for, but it turned out fine. The chicken wasn't quite all the way thawed so I had to bump up the time to about 45 minutes to get it cooked through. This was a great way to have crusted chicken. Our family is GF and corn free so it's somewhat of a challenge to find crispy coatings. This was a nice one.

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From: Scratch Cooking with Sonya

On Sep 25, 2009

Our family recently went Gluten Free and were searching for yummy recipes. This one hit the spot! We didn't have any parsley, but substituted Italian Seasoning and it was delicious. Thanks for sharing.

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From: scancan

On Apr 24, 2008

I made this for a Passover lunch meal and everyone loved it; I didn't have a crumb left, I should have made more!

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From: JustDrea81

On Feb 7, 2010

This is a fantastic recipe! I made this using baked ruffles, dehydrated onion flakes, and I added 1/4 tsp of garlic powder. I love that the coating was nice and crunchy (which is something that I've missed since going GF). I will definitely be making this again

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