Yes, you read that right. Potato chips. And chicken. It may sound a little weird, but it's goooo-oood. I love a good crunch to my chicken sometimes and potato chips are the perfect solution. And if you're thinking this sounds like a really fatty, unhealthy meal...well, you may be right. :) It could be worse, though. At least we didn't fry the chicken!
The other unique thing about this recipe is the dipping sauce. Maybe it's just me, but I thought it sounded like a random assortment of ingredients. But once again...turns out really good. (Promise.) It's basically just a creamy honey-mustard sauce.
So break out the potato chips, people!
1 cup mayo
1/4 cup honey
2 Tbsp. Dijon mustard
2 Tbsp. creamy peanut butter
4 boneless skinless chicken breast halves, cut into strips (I just used chicken tenders, since I had them on hand)
1 1/2 cups finely crushed potato chips
Preheat oven to 425 degrees.
Mix mayo, honey, mustard, and peanut butter. Remove 1/2 cup of mixture; set remaining aside.
Dip chicken in mayo mixture first, coating thoroughly, then coat with crushed chips. Place on greased cookie sheet. (I suggest laying down a piece of tin foil, then spraying it. Cleaning up burned-on chicken is never fun.)
Bake for 7-9 minutes. Turn chicken and bake for an additional 5 minutes or until lightly browned. Serve with remaining dipping sauce.