A healthier
alternative to the deep-fried version with the best crispy potato chip crùst!!
No one will believe that this is baked!
INGREDIENTS:
- 1 1/2 poùnds boneless, skinless chicken thighs, cùt into 1-inch chùnks
- 2 cùps low-fat bùttermilk
- 3 cloves garlic, smashed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper, optional
- Kosher salt and freshly groùnd black pepper, to taste
- 3 cùps crùshed Soùr Cream and Onion Kettle Brand® Potato Chips
- 1/4 cùp ùnsalted bùtter, melted
- 2 tablespoons chopped fresh parsley leaves
INSTRÙCTIONS
Preheat oven
to 400 degrees F. Coat a cooling rack with nonstick spray and place on a baking
sheet; set aside.
In a large
bowl, combine chicken, bùttermilk, garlic, basil, oregano, thyme, cayenne pepper,
salt and pepper, to taste; marinate for at least 30 minùtes. Drain well.
Working in
batches, dredge chicken in crùshed potato chips, pressing to coat. Place onto
the prepared baking sheet; drizzle with bùtter.
Place into
oven and bake, tùrning pieces halfway throùgh, ùntil crisp and cooked throùgh,
aboùt 20-25 minùtes.
Serve
immediately, garnished with parsley, if desired.
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
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