Ever have one of those days where you just crave something crispy and a tad unconventional? Enter the Crispy Sweet Potato Chip Chicken—it’s like a childhood snack meets a dinner classic. Imagine the crunch of chips mingling with tender chicken, a combo so delightful you’ll probably wonder why you didn’t think of it sooner. Even my picky eater cousin gave it a thumbs up, and that’s saying something!
Steps
- Adjust your oven rack to the upper-middle position and preheat the oven to 400°F. Prepare a baking sheet by placing an oven-safe rack over it and spraying it with cooking oil.
- Pat the chicken breast halves dry with paper towels. Season each piece on both sides with salt, pepper, garlic powder, and onion powder, then set them aside.
- Crush sweet potato chips into small flakes using a food processor or by placing them in a ziplock bag and crushing them manually. Transfer these flakes into a large dish and mix with cornstarch, salt, pepper, garlic powder, onion powder, and smoked paprika.
- In a separate shallow dish, crack an egg, add a pinch of salt and pepper, and whisk it until well-beaten. Set up an assembly line with chicken, egg, sweet potato chip mixture, and the prepared baking sheet.
- Dip a piece of chicken into the egg, ensuring both sides are covered, and let the excess drip off. Coat the chicken with the sweet potato chip mixture, pressing firmly to create a crust, and place it on the baking sheet.
- Repeat the breading process for the remaining chicken pieces. Use any leftover chip mixture to patch any gaps in the chicken coating, and spray the chicken with oil to seal the crust.
- Bake the chicken on the upper-middle rack for 18-20 minutes, checking at 10 minutes to ensure the crust isn’t browning too quickly. If needed, cover with foil to prevent burning.
- Once cooked, remove the chicken from the oven and let it rest on the baking sheet for at least 5 minutes to allow the crust to crisp up. Serve with your choice of side dishes.
Ingredients
- 1-1/2 lbs boneless, skinless chicken breast, halved lengthwise
- Salt (to taste)
- Pepper (to taste)
- Garlic powder (to taste)
- Onion powder (to taste)
- 1 7oz bag of sweet potato chips, salted or unsalted
- 2 tbsp cornstarch or flour
- 1 tsp salt (optional)
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- 1 large egg
- Cooking oil spray
FAQ
- Can I use any type of sweet potato chips for this recipe?
- It is best to use sweet potato chips that contain only sweet potatoes, oil, and salt. Chips with added sugar might burn during cooking.
- How do I prevent the crust from burning before the chicken is cooked?
- To avoid burning the crust, ensure your oven rack is positioned in the upper middle part of the oven and follow the temperature guidelines closely. If you notice the crust browning too quickly, cover it with foil to continue cooking without further browning.
- What can I serve with Sweet Potato Chip Crusted Chicken?
- This versatile dish pairs well with various sides and can be served on its own or on top of a salad. You might also enjoy it with sauces like honey mustard, BBQ sauce, or balsamic beet ketchup.
- Is smoked paprika necessary for the recipe?
- While smoked paprika is recommended for a subtle smoky-sweet flavor, you can substitute it with a small pinch of cayenne pepper and 1/2 teaspoon of sweet paprika if you prefer or don’t have smoked paprika on hand.
Tips
- Avoid Burning the Crust: Place the chicken on the upper middle rack of the oven to prevent the sweet potato chip crust from burning. If the crust starts to brown too quickly, cover it with foil for the remainder of the cooking time.
- Check Chip Saltiness: Before adding salt to the crust mixture, taste your sweet potato chips to determine their saltiness. Depending on the brand, you might be able to skip adding extra salt.
- Enhance Flavor with Smoked Paprika: For an added layer of flavor, incorporate smoked paprika into the crust mix. It offers a subtle smoky sweetness that complements the chicken without adding heat. Alternatively, use a pinch of cayenne pepper and sweet paprika for a similar effect.
- Let Chicken Rest After Baking: After baking, allow the chicken to rest on the baking sheet for at least five minutes. This resting time helps the crust set and become crispier.
Equipment
- Food Processor or Blender – For crushing the sweet potato chips into small flakes.
- Oven-Safe Baking Rack – To place over the baking sheet for cooking the chicken.
- Large Baking Sheet – To bake the chicken on.
- Cooking Oil Spray – For spraying the baking rack and chicken.
