Wednesday, February 20, 2013

Jalapeno Kettle Chip Crusted Chicken

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.

Jalepeno Kettle Chip Crusted Chicken - chicken coated with a spicy jalapeno chip crust.

What you need:
  • 4 thin chicken breasts
  • 1 bag Jalapeno Kettle Chips, crushed
  • 1 cup buttermilk
  • 1 tsp. salt
  • Dash of cayenne

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.

Recipe from My Life As A Mrs.

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Unknown said...

Hey Sarah - If there's one big food weakness I guilty's crunchy jalapeno chips. Perhaps it's only matched by mint chocolate chip ice cream. Given that, I have to try this! Thanks for sharing.

Cindy said...

Sarah this has to be wonderful. Kettle Chips are one of my (many) weakness. I'm pinning these for future reference, I'm out of chicken till payday--the 1st.
But hey March 2nd they will be on the menu! Thanks Sarah for a great recipe.