Is there anything better than Chicken Milanese? I did not think so until I made this Potato Chip Crusted Chicken.





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I have seen a number of people use various breadings including pretzels, nuts, frosted flakes and more. I was at the bottom of some potato chip bags – #BadHabit – and did not want to waste them. How about I swap them out for breadcrumbs on my milanese? It was so good my wife and said, we might never go back. “Them is fighting words.”

Some varieties of milanese breadings I have used include:

GLUTEN FREE MILANESE

MATZAH MEAL BREADED CHICKEN

And the varieties include:

CAJUN MILANESE

MEXICAN MILANESE

The dish is created just as you would any chicken milanese. The only difference is that you swap out the breadcrumbs with potato chips for the breading. The dredging station works as normal. The result is a super crunchy and appropriately salty exterior. The chips create an exterior that has more texture than the traditional methodology. LOVE IT!

Dredging and cooking the potato chip crusted chicken.

The Potato Chip Crusted Chicken plated.








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Potato Chip Crusted Chicken




Do you know there may be a better way to create chicken milanese? Try potato chips to make this Potato Chip Crusted Chicken recipe.



Course dinner


Cuisine Chicken, Gluten free, Italian food, potato chips


Keyword chicken, gluten free, Italian Recipe, potato chips





Prep Time 45 minutes


Cook Time 30 minutes


Total Time 1 hour 15 minutes




Servings 6 people



Author Feed Your Soul Too




Ingredients


3 Whole Chicken Breasts cut horizontally and pounded


2 Cups Potato chips crushed


1 Tbsp Black pepper divided


3 Whole Eggs beaten


2 Cups Gluten Free All-purpose flour


1 Tsp Salt


1 Tsp Cayenne Pepper


1 Cup Canola Oil




Instructions


Take the halved chicken breasts and cover with plastic.
Using a mallet, pound the chicken pretty thin. Season with 2/3 of the pepper and the salt.
Set up your dredging stations.
Start by taking one chicken slice and dredge in the flour (remaining pepper added) mixture. Shake off the excess.
Then, drop into the egg wash. Let the excess drip off.
Finish by placing in the crushed potato chips. Press in the chips and let the excess fall off.
Put in the fridge for 30 minutes.
After 30 minutes, pour the oil into your skillets and heat on medium high heat.
Once the oil is shimmering, add in the chip crusted chicken fillets. Do not overcrowd the pan.
Cook each fillet 2 – 3 minutes per side. Move to a cooling rack and let the oil drain off.
Finish pan frying the fillets.
When the chip crusted fillets are all pan fried and drained, place on a baking tray.
Place into a 275 degree oven for 8 – 10 minutes.
Let rest for a couple of minutes.
Serve and enjoy!






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#Dinner #GlutenFree #Milanese
BadHabit Dinner GlutenFree Milanese