Potato-Chip Chicken

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!



Potato-Chip Chicken

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.