Prep 10 mins
Cook 30 mins
An easy and yummy way of cooking chicken. It can be done with any sort of chips. The original recipe had cornchips and parmasen cheese but I prefer the salt and vinegar.
- 500 g chicken tenderloins
- 200 g thins salt and vinegar potato chips
- 3 eggs
- 2 tablespoons vinegar
- 1 tablespoon peanut oil
- Preheat oven to 200 degrees celcius.
- Beat eggs and vinegar in a bowl.
- Crush chips in bag until they are completed smooshed. Pour chip bits onto a plate.
- Put tbs of oil into a baking dish and swish around so it covers base of dish.
- Dip chicken tenderloins into egg mixture and then roll in chips. Make sure chicken is completely covered with chips. Do this with all chicken tenderloins.
- Position chicken in baking tray. cook uncovered in oven for 15-20 minutes on each side. Keep an eye on chips to make sure they do not burn. If they do turn the oven down.
- Cut chicken to make sure it is cooked. Chips should have darkened a little.
What a terrific idea! I'm giving this 5 stars just for that, but I think the ingredient amounts may be a little off. I used 2 boneless skinless chicken thighs cut into 4 slices each, the total weight was 450 gm., and that was 2 generous dinner sized portions. The egg amount is way too high, I used one XL egg and 2T vinegar, and only needed half of that. I did add some Nu-Salt to that mixture. I used 4 oz. of Lay's Salt and Vinegar chips crrushed fairly finely (I used a Zip Lock Freezer Bag and a rolling pin), which is less than the amount the recipe calls for. Being salt conscious for my husbands' dietary needs, this works out to 200 mg sodium from the chips, which is not excessive for his needs, and there was no more sodium added except for the amount in the chicken and the egg. Note: the nutritional chart does not include the chips, so it is misleading. For the vinegar I used a malt vinegar, and since the vinegar flavor was fairly light, next time I may try cider vinegar. I also may try misting vinegar over the top before baking, hopefully that won't cause sogginess. I cooked mine in a convection oven at 400 degreees F for 30 minutes, and I did not turn them. They were crispy and a nice golden brown. This was a very easy recipe with simple ingredients, and I will definitely doing this, all other recipes I've found for Salt and Vinegar chicken have been extremely high in sodium and much more time consuming to prepare.