Page 19 - Allisons Magazine Issue #91

When my mom was dating my dad, his mother, my Mimi, used to make Potato Chip Chicken. Mom was still in
high school when she asked Mimi for the recipe (my parents met when my mom was sixteen). She then made the
dish for my dad as a much-appreciated alternative to cafeteria food while he was in college. It was easy, and it was
always a hit! Unsurprisingly, this recipe has carried on strong. Seven kids, friends, girlfriends, extended family, and
thirty-two-plus years of marriage later, Potato Chip Chicken is still a mainstay. My secret to crushing the potato
chips? I like to open the bag just a little bit and carefully stomp on the chips until they are finely crushed . . . it’s a
great pre-dinner workout!

potato chip chicken

SERVES 6

1. Preheat the oven to 375ºF. ½ cup (1 stick) salted butter, melted
Ó VÕ«Ã w˜iÞ VÀÕà i` «œÌ>̜ V ˆ«Ã
2. Put the melted butter in a shallow medium bowl. Put the potato chip and £ VÕ« w˜iÞ VÀÕà i` VœÀ˜y>ŽiÃ
VœÀ˜y>Ži VÀՓLà ˆ˜ > Ãi«>À>Ìi à >œÜ “i`ˆÕ“ LœÜ >˜` Ã̈À ̜ Vœ“Lˆ˜i° 2 pounds boneless, skinless
chicken tenders
3. Working with one piece at a time, dip the chicken in the butter, allowing ½ teaspoon seasoned salt
Ì i iÝViÃà ̜ `Àˆ« œvv] Ì i˜ `Ài`}i Ì ÀœÕ} Ì i «œÌ>̜ V ˆ«qVœÀ˜y>Ži VÀՓLÃ] Freshly ground pepper
pressing gently to adhere. Place the coated chicken on a baking sheet as you
work. Season with the seasoned salt and pepper.

4. Bake for 25 to 30 minutes, or until the crumbs are golden and the chicken is
cooked through. Serve warm.

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