Potato Nick Crusted ChickenMy boys all enjoy having chicken for supper. I'm a fan of chicken too however i get tired of eating exactly the same flavored chicken again and again. My personal favorite chicken recipe which i have distributed to you is our In Demand Chicken. It's a really flavorful chicken. A week ago, the boys were requesting chicken for supper for that third time per week. This momma needed to get creative and consider another chicken recipe to create these chicken eating boys.
I love crusty type chicken. It may be dipped in about any sauce and lets everybody choose from bbq, zoysia, honey mustard, etc. And So I made the decision to create this Potato Nick crusted chicken. My grandmother chose to make this frequently after i would be a kiddo and that i always think it is perfect with the crusty pieces.
The good thing about Potato Nick Chicken is you can help make your chicken have almost any flavor you want. Just grab your preferred poker chips like sour cream and onion, cheddar sour cream, bbq. Take your pick, the taste of the potato nick chicken could be any nick flavor. I made use of an ordinary flavored nick to help keep my entire crew happy. My loved ones loved this latest chicken dinner idea, it had been moist and delish. I loved it had become an affordable meal and it was so super easy to make. Next time I make sure they are, I'll get creative with a few flavored chips.
When you're shopping now, grab some chicken breasts along with a candy. This recipe is really super simple. Poker chips are extremely less expensive than shake and bake and also the nick coating is really far better.
1 lb Boneless Skinless Chicken White Meat
11 oz bag Poker Chips
1 tablespoons of Water
Line baking sheet with aluminum foil.
Preheat oven to 400.
Place rack over foil and hang aside.
Inside a shallow bowl, beat egg until blended.
Add water and beat until blended. Put aside.
Crush poker chips in mixer or devote zippered bag and employ moving pin to crush.
Transfer chips to a different shallow bowl and hang aside.
Split breasts lengthwise and pound to around 1/2 thickness.
Dip each bit of chicken in egg mixture ensuring to coat.
Allow excess egg to drip off.
Devote chips. Sprinkle more chips over top. Lightly press, then turn and repeat on other part. Get rid of excess. Repeat with remaining chicken.
Place chicken on prepared pan.
Bake for 35 minutes.