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Total Time
20hrs 10mins
Prep 20 hrs
Cook 10 mins

A heart healthier, yet flavorful and scrumptious version by chef and author Devin Alexander. Initially, I was skeptical this could taste good being that a) it's coated with Baked Ruffles, and b) it's baked. But one bite of these, and I had a whole paradigm shift about how tasty healthy cooking can be. Hopefully you'll find that this is a keeper just as I have.

Ingredients Nutrition

Directions

  1. Place chicken breasts between 2 sheets of plastic wrap or wax paper.
  2. Use flat side of mallet to pound chicken to an even 1/2 inch thickness.
  3. Place flattened chicken and buttermilk into resealable plastic bag.
  4. Seal bag and turn to coat chicken completely. Refrigerate at least 6 hours or overnight. Make sure to rotate once or twice.
  5. Preheat oven to 450 degrees.
  6. Lightly mist a small nonstick baking sheet with olive oil spray.
  7. In a small bowl, mix together the onion powder, paprika, black pepper, salt, and cayenne. Place crushed potato chips into a medium shallow bowl.
  8. Remove one chicken breast from the buttermilk and let any excess liquid drip off.
  9. Season both sides evenly with the seasoning mixture.
  10. Transfer the breast to the bowl of crushed potato chips and cover completely with chips.
  11. Place coated chicken on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
  12. Lightly spray the top of both chicken breasts with olive oil spray. Bake for 4 minutes, and then carefully flip the chicken over with spatula, taking care not to remove the coating.
  13. Again, lightly spray the chicken tops with olive oil spray and bake until the coating is crispy, about 3 to 5 minutes. Chicken is ready when coating is crispy and chicken is no longer pink inside.
  14. Enjoy!