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.