Quick 'n Crunchy Potato Chip Chicken

From: bluemoon downunder

On Oct 16, 2008

I'll certainly bake these in the oven when time permits - like at weekends - but for a really quick mid-week meal, these were just SO easy to make. I scaled the recipe down for two, and used only about 1/2 teaspoon of worcestershire sauce (personal taste preference). Having used unflavoured potato chips (the flavours always taste very synthetic to me), I followed the suggestion of other reviewers and added some garlic powder, some paprika and several grindings of black pepper. And because there was plenty of room in the pan, I sauteed some sliced onion and sliced mushrooms in the last 10 minutes of cooking. We greatly enjoyed this dish: thanks for sharing it.

From: smellyvegetarian

On Sep 23, 2008

This was very quick and easy; I am very happy to have found the recipe. I will say, though, that I used plain potato chips and don't recommend doing so unless you add black pepper, or perhaps garlic or onion powder. I also baked them at 400, then put them under the broiler for a few minutes at the end of baking. Thanks for posting! Made for Healthy Choices 2008.

From: Sydney Mike

On May 3, 2007

For the post part I prefer baking to frying, so did these up in the oven! OUTSTANDING, & I'm anxious to make them again sometimebut as chicken fingers, then put out several different dipping sauces! AND, considering the many flavors of potato chips, this recipe is endless! Many thanks for posting it!

From: WI Cheesehead

On Jan 3, 2007

Quick and easy. I used regular potato chips and added a bit of paprika, garlic and onion powders. I also baked them instead of frying them. I put them in a 400° oven for 25-30 minutes. They turned out great and my whole family loved them. Served with potatoes/yams, vegetables and salad. I wonder why the nutrition values all say "0"?