Prep 5 mins
Cook 15 mins
Use your favorite flavor of potato chips, such as Cheddar or barbecue, to coat the chicken in this recipe. You can even use the crumbs in the bottom of the bag! A quick crushing tip: Place potato chips in a tightly sealed plastic bag, and crush with rolling pin. Source: Betty Crocker
- 4 cups sour cream and onion potato chips, crushed (1 cup)
- 1 tablespoon parsley flakes
- 1 egg
- 2 teaspoons Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 1⁄4 lbs thin boneless skinless chicken breast halves (about 4 breasts)
- Mix crushed potato chips and parsley in shallow bowl.
- Beat egg and Worcestershire sauce in another shallow bowl.
- Heat oil in 10-inch nonstick skillet over medium-low heat.
- Dip chicken into egg mixture, then coat with potato chip mixture.
- Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is no longer pink when centers of thickest pieces are cut.
Good and easy. I used ruffles since I don't like flavored chips.
Quick, easy, tasty. I used BBQ chips. I will try sour cream and onion and baking next time.
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.