For dinner in a hurry, bake up a batch of these crisp, potato chip–encrusted
bites. They are best served hot from the oven with your favorite dip alongside.
For an easy gluten-free version, simply skip the flour-dipping step.
Nonstick cooking spray
1 bag (8 oz) potato chips
2 large eggs
1/2 cup all-purpose flour
1 lb small boneless, skinless
chicken breasts, cut lengthwise
into thick slices
Salt and freshly ground pepper
Ranch dressing (page 48),
barbecue sauce, or ketchup
PREPARE THE BAKING SHEET
Preheat the oven to 375°F. Line a baking sheet with aluminum foil.
Place a baking rack on the baking sheet and coat with cooking spray.
CRUSH THE POTATO CHIPS
Put the potato chips in a large, lock-top plastic bag, press out the
air, and seal the bag closed. Run a rolling pin over the bag until
the chips are crushed to the size of coarse bread crumbs.
COAT THE CHICKEN
Pour the crushed chips into a shallow bowl. (You should have about
3 cups.) Crack the eggs into another shallow bowl and beat until
blended. Put the flour into a third shallow bowl. Season the chicken
pieces with salt and pepper. Working with 1 or 2 chicken pieces
at a time, dip first in the flour, turning to coat both sides and
shaking off the excess, then dip into the egg, turning to coat and
allowing the excess to drip back into the bowl, then place in the
crushed potato chips, turning to coat both sides and pressing
the crumbs gently onto the chicken. As you work, place each
coated piece on the prepared baking rack.
BAKE & SERVE THE CHICKEN
Bake the chicken until golden brown and the chicken is cooked
throughout, 15–20 minutes. Serve hot, with the dip on the side.