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Potato Chip Crusted Chicken

Do you know there may be a better way to create chicken milanese? Try potato chips to make this Potato Chip Crusted Chicken recipe.

Course dinner
Cuisine Chicken, Gluten free, Italian food, potato chips
Keyword chicken, gluten free, Italian Recipe, potato chips
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Author Feed Your Soul Too

Ingredients

  • 3 Whole Chicken Breasts cut horizontally and pounded
  • 2 Cups Potato chips crushed
  • 1 Tbsp Black pepper divided
  • 3 Whole Eggs beaten
  • 2 Cups Gluten Free All-purpose flour
  • 1 Tsp Salt
  • 1 Tsp Cayenne Pepper
  • 1 Cup Canola Oil

Instructions

  1. Take the halved chicken breasts and cover with plastic.

    Using a mallet, pound the chicken pretty thin. Season with 2/3 of the pepper and the salt.

    Set up your dredging stations.

    Start by taking one chicken slice and dredge in the flour (remaining pepper added) mixture. Shake off the excess.

    Then, drop into the egg wash. Let the excess drip off.

    Finish by placing in the crushed potato chips. Press in the chips and let the excess fall off.

    Put in the fridge for 30 minutes.

    After 30 minutes, pour the oil into your skillets and heat on medium high heat.

    Once the oil is shimmering, add in the chip crusted chicken fillets. Do not overcrowd the pan.

    Cook each fillet 2 – 3 minutes per side. Move to a cooling rack and let the oil drain off.

    Finish pan frying the fillets.

    When the chip crusted fillets are all pan fried and drained, place on a baking tray.

    Place into a 275 degree oven for 8 – 10 minutes.

    Let rest for a couple of minutes.

    Serve and enjoy!