Do you love BBQ kettle cooked chips? Do you like chicken? How about encrusting chicken with those chips? I got you…
I honestly have no idea how I came up with this idea but I’m glad I did because it opens up endless options of crunchy flavorful “breaded” chicken options! I paired it with my “cheesy” roasted broccoli (in quotes because it’s non-dairy!).
- 4 thin sliced chicken breasts
- 1 13 oz bag BBQ kettle cooked chips
- kosher salt
- fresh cracked black pepper
- 1/2 cup all purpose flour
- 2 eggs whisked
- 1/4 cup canola oil
Open the bag of chips, letting the air out. Use a rolling pin or meat tenderizer to bang the outside of the bag, crushing the chips into smaller pieces.
Using three shallow bowls/dishes, place the chips, flour, and whisked eggs in separate bowls.
Season each side of the chicken breasts with salt and pepper. Dredge each breast in the flour, then dip in the egg and then dredge on both sides in the bbq chip crumbs.
Heat the canola oil in a large skillet over medium-high heat until hot. Cook chicken on each side until golden brown and cooked throughout, about 2-3 minutes on each side.
Remove the cutlets and place on a paper towel to remove excess grease and immediately season with extra salt on each side.