Food and the City: Sriracha & Jalapeno Potato Chip Crusted Chicken Yum

July 02, 2015

Sriracha & Jalapeno Potato Chip Crusted Chicken

Welcome to another addition of "I like to bread chicken in things other than bread crumbs." Because why not, right? Why use bread crumbs when there are so. many. other. ingredients that achieve a beautiful crisp skin with little to NO oil or frying?

Today, in partnership with Kettle Brand, we're bringing you potato chip crusted chicken breasts. YES. You read that right. Sriracha and jalapeno. Potato. Chip. Crusted. Chicken

Kettle Brand has so many unique and interesting flavors, it was extremely hard to choose which would be the winners. Among some of my favorites: maple bacon, backyard BBQ, and sea salt & vinegar. My, oh my. 

The best part? Kettle Brand chips will not jeopardize that summer body that you've been working so hard for. There are 0 trans fats, 0 MSG, 0 preservatives, made with natural ingredients, and are 100% gluten free. Um, why have I ever bothered with anything else?

In short, the spicy flavors of these chips took this chicken to a whole other level of delicious. No additional seasoning was necessary, and this was in and out of the oven in 20 minutes. I'll eat to that.

Sriracha & Jalapeno Potato Chip Crusted Chicken

Make 2 chicken breasts
2 boneless, skinless chicken breats
1/2 cup Sriracha Kettle Brand Chips
1/2 cup Jalapeno Kettle Brand Chips
Olive Oil Spray (can be found at most supermarkets)

Preheat your oven to 450. Smash up both of your chip flavors and combined them in a bowl. Give each chicken breasts a generous spritz of olive oil, then coat each piece in the chip crumbs, back and front. You may have to gently press on the chips to make them stick.

Add chicken pieces to a tinfoil-lined baking sheet and bake for 15-20 minutes, or until chicken is cooked through and no longer pink in the center.

Drizzle on some sriracha and enjoy!

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