When I started this blog I didn’t really have a certain theme in mind. Nor have a clue what I was doing. I figured I’d let my heart lead my post for me, and see what happens. Well, my heart lately has this yearning to cook. It’s almost like an addiction so to speak. I find myself getting this high searching the web for my drug of choice for the day (the perfect recipe). I “score” all the ingredients and measure each one precisely hoping I don’t mess up the formula (tasty recipe). lol
One of my families favorite dinner is, Chicken Fingers coated with instant potato buds and Parmesan cheese. This recipe calls for a different but surprising tasty coating, Lay’s Baked Sour Cream & Onion Chips. I wonder if they have picky eaters like me, or had run out of bread crumbs one day and chips was the only substitute? Whatever the reason, I am thankful and my family is too.
Here’s my high for today:
Potato Chip Crusted Chicken
1 cup milk
2 large egg
1 1/2 cups crushed baked sour cream and onion potato chips (I used a resealable gallon ziploc bag and rolling-pin)
1/2 cup grated Parmesan cheese
2 tsp dried basil
1/2 tsp salt
1 lb chicken tenders
Preheat oven to 350˚
Lightly spray a rimmed baking sheet with cooking spray.
In a shallow dish, whisk milk and eggs together.
In a separate shallow dish, combine potato chips, cheese, basil, and salt.
Dip chicken tenders in milk mixture
dredge in potato chip mixture
then dip back into the milk mixture
and finally into the potato chip mixture
Place chicken on prepared baking sheet.
Bake 15 to 20 minutes, or until done. And walla! There it is.