I once was super sensitive to spicy foods. Even "hot" taco seasoning was way too much for me to handle. I met my husband and started to adapt very quickly to buffalo sauce and jalapeno everything. Over the last few years I have worked on stockpiling more and more foods with buffalo and/or jalapeno involved. I was excited to try this recipe because it uses kettle chips for a crust. The chips were very interesting - the heat was there, but it was like a short bite and then it was gone. So it wasn't an overwhelming heat, it was a brief bite and it didn't compromise the flavor. The original recipe also had a jalapeno ranch dip, but we don't like ranch, so I didn't make it.
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What you need:
- 4 thin chicken breasts
- 1 bag Jalapeno Kettle Chips, crushed
- 1 cup buttermilk
- 1 tsp. salt
- Dash of cayenne
Directions:
Whisk together buttermilk, salt, and cayenne in a bowl.
Place crushed chips in a shallow dish or plate.
Dip chicken in buttermilk and then chips. Press to coat.
Place on a greased baking sheet.
Bake at 375* for 25 to 35 minutes.
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