The original recipe was for the microwave... but, I just couldn't do it that way... revised recipe:
1 cup coarsely crushed potato chips
1 tbsp minced fresh parsley
1/2 tsp paprika
1/4 tsp onion powder
4 boneless skinless chicken breasts
2 tbsp mayo
Combine first four ingredients in a resealable bag. Shake to mix.
Brush chicken with mayo
Add each chicken piece to bag individually, shake to coat.
Bake for roughly 30 minutes at 350 degrees. You'll need to use a meat thermometer.
An interesting trick: cook the chicken on top of cooling racks inside of jellyroll pans. While the juices still drip, the bottom of the chicken stays somewhat crispier.
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