October 23, 2010

Terra Chip Chicken

Filed under: Uncategorized — Tarrant

Terra Chips were at BlogHer10 and not long after the conference, we received a box of bags of Terra Chips from them with no explanation and certainly no request for a review. We have been eating quite a few of them…but not cooking with them. (despite the wickedly good creations served at the booth at BlogHer10.)

About the same time Denise received a copy of the “Simply Suppers” cookbook to review. I made the Grilled Jalapeno Pimento Cheese Sandwich out of it. (Absolutely sinfully yummy, but the pimento cheese is just as good pre-grilling.) The cookbook includes a recipe for Potato Chip Chicken Tenders, which gave me the idea for this altered recipe. In the future, I am going to skip the pre-frying step and just oven fry it–to save on some of the mess.

Since both the chips and book were freebies, I thought this should go on the review blog instead of my usual–but it isn’t a paid review–just free goodies and in both cases, I wasn’t even asked for a review.Note the recipe below deviates quite a bit from the original Potato Chip Chicken Recipe in the Simply Suppers book. It isn’t a BlogHer sponsored review either.

Everyone liked it quite a bit, some more than Cheese Nip Chicken but Cheese Nip Chicken still reigns as the favorite.

Terra Chip Chicken Tenders

1/2-3/4 cup all purpose flour
salt and pepper
1/2-3/4 cup egg beaters (what I used) or 2 large eggs, lightly beaten
1 bag Terra Chips, crushed
1.5 lbs boneless, skinless chicken breasts
Vegetable oil, for frying (the step I will skip in the future, but included here since this is how I did it)

Preheat oven to 350 degrees. Spray baking sheet with cooking spray

Place flour, salt and pepper in a plastic bag or in a shallow bowl.
Place egg beaters/eggs in shallow bowl.
Leave crushed chips in bag

Slice each chicken breast into strips. Flip them through the flour mixture. Dip in the eggs-let excess drip off. Then throw the strip in the chip bag and shake.

In a large stockpot or dutch oven, pour enough oil so that about 1/2-1 inch of oil covers the surface. Over medium-high heat, warm the oil until a few droplets of water sizzle when sprinkled in the pot.

In batches cook the chicken until golden brown, flipping after about 3 minutes. Transfer chicken to baking sheet and bake until chicken is cooked through 15-20 minutes.

I served with fresh Brussels sprouts lightly sauteed in butter with salt and pepper.

No Comments

No comments yet.

RSS feed for comments on this post.

Sorry, the comment form is closed at this time.