This is an easy dinner to whip up and even better when you use the Parsley Mint Dipping Sauce as a topping
Servings: 6
Calories: 437kcal
Equipment
- Ziploc bag (gallon size)
- Rolling Pin
- 3 wide shallow bowls
- whisk
Ingredients
- 1 cup Ruffles potato chips
- 1 cup panko
- 1/2 cup Hellmann's Olive Oil Mayonnaise
- 1 tbsp mustard
- 1 tbsp milk
- 1/2 tsp black pepper
- 3/4 cup all purpose flour
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried sage
- 5 chicken breasts boneless and skinless
Instructions
- Preheat oven to 400°
- Pour about 2 tablespoons of olive oil on the baking sheet and put in the oven
- Put potato chips in a plastic bag and seal. Use a rolling pin or a pot to crush into small pieces
- In a wide shallow bowl, mix the panko and potato chips
- In another wide shallow bowl, mix together flour, smoked paprika, dried sage, garlic powder and black pepper with a fork
- Whisk together mayo, mustard and milk
- Dip the chicken into the mayo mixture
- Dredge in the flour
- Then cover in panko/potato chip mixture
- With mitts or gloves/place hot baking sheet on stovetop
- Once all the chicken pieces are coated, carefully place on the hot baking sheet
- Drizzle a little olive oil over the chicken
- Bake for 22-25 minutes
- Serve immediately
Notes
I did not add salt to this recipe as the potato chips contain plenty.
Nutrition
Calories: 437kcal | Carbohydrates: 29g | Protein: 44g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 124mg | Sodium: 529mg | Potassium: 966mg | Fiber: 2g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg
Tried this recipe?Let us know how it was!
