Ruffles® Jalapeño Popper Flavour Potato Chip Crusted Chicken
by freddybolen
I made this for a family Sunday dinner here at the farm and it's now a favourite! Ruffles® Jalapeño Popper Flavour Potato Chip Crusted Chicken with Jalapeño Ranch Dipping Sauce - SOUTH COUNTRY COMFORT FOOD®
INGREDIENTS
- 8 medium fresh boneless skinless chicken breasts ; fresh, not frozen
- 2 9.5 oz. bags Ruffles® Jalapeño Popper flavoured potato chips ; crushed to crumbs
- 2 cups low fat buttermilk
- 2 extra large farm egg yolks ; yolks only
- 1 hefty pinch ground cayenne pepper
- 2 1/2 cups water
- 2 slices lemon
- 2 sprigs fresh garden thyme
- 2 sprigs fresh garden rosemary
- 1 large sprig fresh garden sage
- 1/4 cup mayonnaise
- 1/2 cup lowfat sour cream
- 1/8 cup lowfat buttermilk
- 1/2 cup Ranch Dressing
- 1/2 teaspoon salt
- 1 teaspoon fresh cracked peppercorn
- 1/2 teaspoon garlic powder ; not garlic salt
- 1 dash paprika
- 6 large fresh sweet basil leaves ; torn fine and bruised
- 1 teaspoon fresh dill weed ; minced/chopped fine
- 1 small handful fresh garlic chives ; chopped fine
- 6 slices hot pickled jalapeño slices ; minced super fine
INSTRUCTIONS
Preheat oven to 375º F. Lightly spray a large cookie sheet with nonstick spray. In a large bowl, whisk together the two egg yolks add buttermilk and hefty pinch of cayenne and whisk well. With clean hands or wearing kitchen gloves, pound out chicken breasts to in the where abouts of 1/2" in thickness and add to buttermilk mixture (toss to coat well). Grind/crush the Ruffles® Jalapeño Popper Flavour Potato Chips. Place crushed chips in a shallow large baking dish. Pull one piece of chicken at a time out of the buttermilk 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 'til all chicken breasts are thoroughly coated. Cover with plastic wrap and set in the fridge for about half an hour.
Place chicken in oven on the middle rack, and place a pan of water with the 2 lemon slices, 3 sprigs fresh garden thyme, 2 sprigs fresh garden rosemary and 1 large sprig fresh garden sage submerged in the water on the rack below the middle racks pan of chicken. Bake for 25-35 minutes, 'til cooked through and coating is a nice golden-copper brown. While the chicken's baking, prepare the Jalapeño Ranch Dipping Sauce.
Jalapeño Ranch Dipping Sauce: In a medium bowl blend together 'til smooth and creamy the 1/4 cup mayo, 1/2 cup low-fat sour cream, 1/8 cup low-fat buttermilk, 1/2 cup Ranch Dressing, 1/2 teaspoon salt, 1/2 teaspoon fresh cracked pepper corn, 1/2 teaspoon garlic powder and dash of paprika. Add the 6 large fresh sweet basil leaves torn fine and bruised, 1 teaspoon fresh minced/chopped dill weed, small handful chopped fine fresh garlic chives and the 6 finely minced hot pickled jalapeno slices. Serve chicken oven warm with a nice dollop of dipping sauce on the side. Great with home made mac 'n' cheese and honey dill oven roasted carrots or maple garlic dill roasted parsnips and/or corn-on-the-cob as sides.
NOTES
Just watch closely when baking chicken. You want the out side chicken breast coating golden and crispy and the chicken baked 'til the juices run clear, not red or pink. You'll want to make this again, and again...& again! Save the recipe!
I made this for a family Sunday dinner down home on the farm. Now it's a keeper!
freddybolen
I baked these for a family Sunday dinner down home on the farm. Now it's a keeper!
freddybolen
I baked these for a family Sunday dinner down home on the farm. Now it's a keeper!
freddybolen
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (140g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 126 | ||
| Calories from Fat: 106 (84%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11.8g | 16 % | |
| Saturated Fat 2.8g | 14 % | |
| Monounsaturated Fat 2.2g | ||
| Polyunsanturated Fat 4.1g | ||
| Cholesterol 12.4mg | 4 % | |
| Sodium 190.6mg | 7 % | |
| Potassium 89.4mg | 2 % | |
| Total Carbohydrate 5.8g | 2 % | |
| Dietary Fiber 1.4g | 6 % | |
| Sugars, other 4.4g | ||
| Protein 1.7g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 126
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