Have you ever found a flavor you liked and wanted to make into a meal?
At lunch, I picked up a bag of Southwestern Ranch flavored Baked Lays. This was the only time I had ever enjoyed the flavor of a baked potato chip. There was spice and "baked-in flavor" that kept the thought of healthful eating far from my mind.
The thought dawned on me that there are recipes all over the Internet that covers chicken in crushed, deep-fried potato chips. My thought process was that if I used the Baked Lays that I enjoyed and baked the chicken I coated with chips, I could make a dish that was relatively low in fat. And, like the chips I fell in love with, the flavor would keep health food far from my mind.
The neat thing about the creation of this recipe is that after the cook perfects it, the coating and coating method can be used for just about anything.
Just because I covered chicken in egg, corn starch and chips doesn't mean something like thin slices of zucchini couldn't be covered in the mixture and treated the same way. When attempting something like zucchini, however, I would make sure to keep an eye on the time its in the oven.
Oven-fried Chicken Strips
1 lb. chicken tenders
4 medium eggs
1/2 tbsp. paprika
1/2 tbsp. garlic powder
1 tsp. ground red pepper
1 1/2 cups crushed baked potato chips
3 tbsp. corn starch
Salt and pepper to taste.
Preheat oven to 425 degrees. Cover a baking sheet with aluminum foil and spray with non-stick cooking spray.
In a pie plate, beat the eggs with paprika, garlic powder and red pepper. In a separate container mix corn starch with salt and pepper. Crush chips into a fine coating and place in a third container.
Once all three containers are prepared, dredge chicken in the corn starch, egg mixture then chip coating. Place on baking sheet. Bake for 20-25 minutes or until chicken is crispy.
In a similar vein, baking doesn't have to happen either. I thought that since I was using baked potato chips, submerging the strips into hot oil would be counter-productive. But, to each his/her own.