Chippy Chicken

READY IN: 35mins
Top Review by PalatablePastime

What a great tasting, easy to make dish! I pounded out the boneless breasts to about 1/4-inch thick, and used fat-free dressing and fat-free Pringles sour cream and onion chips for the coating. Because I pounded the chicken thinner, it did take more chips to coat (about 12 oz. total). Since they were fat-free chips, I went ahead and spritzed the top with a little oil, and baked as usual (it came out at 19 min.). They turned out crunchy and golden and flavorful. Thanks, Lennie, for a fast and easy winner!

Ingredients Nutrition

Directions

  1. Note: this recipe works very well if you use chicken breasts with skin and bone; just bake for about 40 minutes.
  2. Preheat oven to 400F; spray a baking sheet with nonstick spray like Pam; set aside.
  3. In a shallow bowl or plate, like a pie plate, combine ranch dressing, garlic powder and cayenne pepper; mix well.
  4. In another shallow bowl, place crushed potato chips.
  5. Dip chicken chunks first into the ranch dressing mixture, then into the crushed potato chips; make sure you completely coat chunks; place coated chunks on prepared baking sheet.
  6. Bake for 20 to 30 minutes (cut one in half after 20 minutes and check; depending on the size of your chunks, they'll likely be done), or until chicken is no longer pink inside; don't overbake or chicken will dry out.
  7. Delicious when served with ranch dressing to dunk!

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