Hoosier Chicken with Potato Chip Crust

Name: Hoosier Chicken with Potato Chip Crust
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon five-spice powder; 1 kilograms thin chicken cutlets; 2 teaspoons pure chile powder; 1 teaspoon coarsely ground pepper; 8 servings Kosher salt; 1 teaspoon finely grated lemon zest; 118 milliliters mayonnaise; 156 grams plain, salted potato chips, finely crushed; 3 Tbsps unsalted butter

Need a gluten free and fodmap friendly main course? Hoosier Chicken with Potato Chip Crust could be a great recipe to try. This recipe serves 8. One serving contains 404 calories, 32g of protein, and 26g of fat. Head to the store and pick up butter, kosher salt, chile powder, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Preheat the oven to 22

Equipment you will use

Oven

In a medium bowl, mix the mayonnaise with the chile powder, five-spice powder, lemon zest, pepper and a generous pinch of salt.

Ingredients you will need

Chili Powder

Lemon Zest

Mayonnaise

Pepper

Salt

Equipment you will use

Bowl

Add the chicken and turn to coat.

Ingredients you will need

Whole Chicken

Spread the potato chips on a sheet of wax paper. Coat the chicken with the crumbs, pressing to help them adhere.

Ingredients you will need

Potato Chips

Whole Chicken

Spread

Equipment you will use

Wax Paper

Melt 1 tablespoon of the butter in a large skillet. When the foam subsides, add one-third of the chicken cutlets and cook over moderately high heat, turning once, until browned and cooked through, about 5 minutes.

Ingredients you will need

Chicken Cutlet