Borrowed from Tieghan Gerard’s first book, ‘Half Baked Harvest Cookbook’, she says this is one of her family’s favorites and it’s now for sure one of ours as well. I used regular potato chips, but salt and vinegar is on my list to use next – enjoy!
1/2 c. butter, melted, in a shallow bowl
2 c. finely crushed potato chip (I used my mini chopper)
1 c. finely crushed corn flakes (mini chopper as well)
2 lbs. boneless, skinless chicken tenders (or a couple of regular chicken breasts cut into strips like tenders)
1/2 t. seasoned salt (I used Lawry’s)
lots of freshly ground pepper
Preheat the oven to 375 and line a large baking sheet with parchment. Pour the crushed chips and cornflakes into a shallow bowl and stir to combine. Working one piece at a time, dip the chicken in the butter and allow the excess to drip off, then dredge in the chip/corn flake mix, pressing gently so that the mix sticks. Place the coated chicken on your parchment covered baking sheet and continue until all of the chicken is coated – I found the above amounts to be perfect so I had no leftover butter or mix.
Sprinkle all with the salt and a good amount of freshly ground pepper and bake for 25 to 30 minutes until the chicken is golden and cooked through. You could create just about anything with these bad boys but so far we haven’t gotten past eating them straight up!