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Prep 15 mins
Cook 15 mins
This recipe for crispy chicken breasts seasoned with Chinese five-spice is great for those thin chicken cutlets that are always on sale! The recipe received its name from the Indiana natives and is from Food and Wine Magazine. It's awesome for picnics because it's good both hot and at room temperature. For a more refined dish, thinly slice the chicken and serve over a mixed baby greens. Fabulous paired with Herding Cats Chenin Blanc/Chardonnay.
- 1⁄4 cup mayonnaise
- 1 teaspoon pure chile powder
- 1⁄2 teaspoon five-spice powder
- 1⁄2 teaspoon finely grated lemon zest
- 1⁄2 teaspoon fresh coarse ground black pepper
- kosher salt
- 1 1⁄2-2 lbs thin chicken cutlets
- 3 -4 ounces potato chips, finely crushed (salted and plain, you may not use them all)
- 1 tablespoon unsalted butter (you may need a bit more)
- Preheat the oven to 225°.
- Mix mayonnaise, chile powder, five-spice powder, lemon zest, pepper and a pinch of salt. Add chicken and coat.
- Spread crushed chips on a sheet of wax paper or cookie sheet. Coat chicken with crumbs, pressing to adhere if needed.
- Melt 1/2 tablespoon of the butter in a large skillet. When the foam subsides, add half of the chicken cutlets and cook over moderately high heat, turning only once, until browned and cooked through, this will take about 5 minutes or so.
- Transfer the chicken to a baking sheet and keep warm in the oven while you cook the remaining batch of chicken.
Didn't have cutlets, so just made nuggets with chicken breast meat. Nice change of pace. Thank you for sharing