The perfect pick-up appetizer! Crispy Potato Chips and Rosemary coat tender Chicken like nuggets – add a bamboo skewer and see them disappear! I’m serving them with my Easy Spicy Sweet Chili Dip. A lot to love with these Potato Chip Crusted Chicken Morsels!
Tender on the inside and a crispy potato chip crunch with rosemary
Why I Love This Recipe!
- Well, first it’s easy… and fun! I use Cape Cod kettle potato chips 40% less fat because they are extra crispy, not greasy and quite tasty. Delicious!
- Adding Rosemary lends a mild, peppery and piney bite for a delicious herbal flavor.
- An easy pick-up appetizer for company and any celebration. Kids and adults alike will love them!
- Finally – they ate not heavy or fried… they are baked. Marinating the chicken for a mere 15 minutes add a tenderness to the chicken.
- To serve: add 3 1/2 inch bamboo skewers to each, or add rosemary branches – a gorgeous touch!
I like to dip these nuggets into a spicy, sweet chili sauce – the perfect complement! Well maybe too spicy for the kids…
Fun to Make – Here are the Steps
Why do I use Chicken Tenders? They are the most tender part of chicken! Yes.. you can use cubed chicken breast.
This is your quick marinade
Add the chicken pieces, mix. Refrigerate for 15 minutes.
In the meantime – make the coating.
These chips are less greasy and so crunchy!
Perfect for coating the chicken.
Add 3 cups of chips to a ziplock bag – crush with a rolling pin to small pieces.
Add the crushed potato chips to a lined tray. Add flour, garlic powder, cayenne pepper and fresh chopped rosemary- mix together… done!
Take out each chicken piece from the marinade with a fork. Add to the coating, roll to coat. Use you fingers to adhere. Add to the lined rimmed baking tray, repeat with remaining chicken (brushed with 2 teaspoons of oil.)
Bake in preheated 400 degree oven for 8 minutes, or until firm and cooked through. Half way through – I remove from oven and brush the tops with a mere 2 teaspoons of oil for an enriched flavor. (Remember – these are baked, not fried!)
Enjoy these delicious crunchy and tender appetizer morsels!
Karen
ALSO SEE:
Rosemary Potato Chip Crusted Chicken Appetizer
Ingredients
- 1 pound 6 medium chicken tenders , (can use chicken breast)
- 1 large egg, I use pasture raised
- 1 tablespoon greek yogurt
- 2 pinches each sea salt & pepper
- 3 1/2 cups low fat potato chips, Use: Cape Cod brand kettle 40% les fat
- 1/4 cups flour, (can use gluten free flour blend)
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 tablespoon chopped fresh rosemary leaves
- 4 teaspoons neutral oil, divided; such as expeller pressed safflower
DIP: see my Quick Chili Sauce below
Instructions
Marinate Chicken:
- Remove the white tendons from the chicken tenders. Cut each into 4 even pieces. Whisk egg, yogurt, salt & pepper in medium bowl. Add the 24 pieces. Stir and refrigerate 15 minutes.
Coat and Bake the Chicken:
- Preheat oven to 400 degrees. In the meantime, add the potato chips to a ziplock bag and tightly secure. Roll over with a rolling pin to crush the chips.Add the chips with the remaining ingredients to a small tray; flour, garlic powder, cayenne pepper and chopped fresh rosemary. Toss to combine.
- Line a rimmed sheet pan with silplat liner or parchment paper. Brush with TWO teaspoons of oil.Take a piece of chicken out of marinade with a fork – dip into the potato chip coating, use your fingers to coat all over. Add to the tray and repeat with remaining ingredients.
- Bake for 4 minutes until just firming up. Remove from the oven and brush the tips with the remaining TWO teaspoons of oil. Bake 4 minutes more, a total of eight minutes until crispy and cooked through. Chicken should register to 165 degrees with a meat thermometer. Dust lightly with sea salt if desired.
Time to Serve!
- Add the chicken nuggets to a serving platter and add 3 1/2 inch bamboo skewer in each. For an elegant serving idea: use branches of rosemary as a skewer in each… or every other one (see photos.)
- MAKE the Rosemary Chili Dipping Sauce for dipping (recipe below)
Notes
In a small skillet add 3 T. rice vinegar, 4 T. filtered water, 3 T. sugar, 1/2 t. chili flakes (I use Sichuan) and 1 t. minced garlic. Bring to a simmer, simmer 2 minutes. Add 1/2 teaspoon with 1 1/2 teaspoons water in a small little bowl, mix. Add to the simmering sauce, stirring. Will thicken in a few moments. Remove from the flame and cool. Recipe nutrition does not include 15 minutes marinating time. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
