Jalapeño Kettle Chip-Crusted Chicken

I was never a fan of Kettle Brand Chips growing up. A restaurant (I think it was Panera Bread) served the served as a side and I just wasn’t having it. The chips were too thick for me or…whatever. I don’t know.

But then I found the recipe for Salt and Vinegar Chip-Crusted Fish. And I've decided that I could eat those chips forever.

I love to crust chicken and fish. They get a nice crunchy texture but they are baked, not fried, which is healthier. The first time I ever cooked for my fiancé was pecan-crusted chicken. It’s safe to say I found my way to his heart through his stomach.

When I found this recipe, I jumped right on it. Now, I think I’m a big fan of Kettle Brand Chips. I want to try all of their flavors ever.

This chicken is slightly crunchy and slightly spicy. I served it with Roasted Parmesan Garlic Brussels Sprouts.

Ingredients:

-3-4 boneless, skinless chicken breasts
-About 1 bag Jalapeno Kettle Chips, crushed
-1 C low-fat buttermilk (I used regular milk)
-1 tsp salt
-Dash of cayenne pepper

Instructions:

1. Preheat oven to 375 degrees. Place an oven-safe cooling rack on a pan and spray with non-cooking spray.
2. In a bowl, whisk together milk, salt, and cayenne. Place chicken in mixture and turn to coat.
3. Place crushed Kettle chips in a bowl. Pull one piece of chicken at a time out of the milk mixture and gently shake to remove some of the excess. Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.
4. Bake for 25-35 minutes, until cooked through (Cooking times vary based on chicken thickness.).

Source: My Life as a Mrs. – Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch