Salt and Vinegar Kettle Chip Crusted Chicken
A delightful dish featuring crispy chicken breast coated in salt and vinegar kettle chips, served with a refreshing green salad and a creamy lemon yogurt dressing.
Ingredients
For the Chicken
- 2 large Chicken Breasts You can use thighs if you prefer dark meat.
- 2 cups Salt and Vinegar Kettle Chips, crushed For that irresistible crunch.
- 1 piece Egg, beaten Helps the chips adhere to the chicken.
- 1 cup Flour All-purpose works well; alternatively, try almond flour for a gluten-free option.
- to taste Salt and Pepper For seasoning the chicken.
- for drizzling Olive Oil Can substitute with melted butter for a richer flavor.
For the Salad
- 4 cups Mixed Greens Spinach, arugula, or romaine all make fine choices.
- 1 cup Cherry Tomatoes, halved A burst of sweetness in your salad.
- 1 piece Cucumber, sliced Adds crunch and freshness.
For the Dressing
- 1 cup Yogurt, plain Greek Provides creaminess for the dressing.
- 2 tablespoons Dijon Mustard For a zingy touch.
- 1 piece Lemon Juice, from 1 lemon Brightens the dressing.
- to taste Salt and Pepper For seasoning the dressing.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Set up your dredging station: In one bowl, place flour mixed with salt and pepper. In another bowl, beat the egg. In a third bowl, place the crushed kettle chips.
- Coat the chicken: First, dip each chicken breast into the flour, making sure it’s fully coated. Shake off the excess, then dip into the egg, and finally, press it into the crushed kettle chips until it’s well-coated.
- Arrange the chicken on a parchment-lined baking sheet. Drizzle lightly with olive oil to help it crisp up.
Cooking
- Bake for about 25 minutes, or until the chicken is cooked through and the coating turns golden brown.
- While the chicken bakes, toss together your salad ingredients in a large bowl: mixed greens, cherry tomatoes, and cucumber.
- In a small bowl, whisk together yogurt, Dijon mustard, and lemon juice until smooth. Season with salt and pepper.
- When the chicken is ready, slice it and arrange it over the salad. Drizzle the lemon yogurt dressing generously on top.
Notes
Feel free to make this dish your own! Consider adding sliced avocados or roasted nuts for added texture, or using flavored kettle chips for a unique twist. This dish can easily be made vegetarian by substituting chicken with firm tofu or cauliflower steaks.