Rosemary Potato Chip Crusted Chicken Appetizer
The perfect pick-up appetizer! Crispy Potato Chips and Rosemary coat tender Chicken Nuggets - add a bamboo skewer and see them disappear!
Servings: 24 appetizers
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
Recipe: Rosemary Chili Dipping Sauce:
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.
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
Calories: 85kcal | Carbohydrates: 6g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 72mg | Potassium: 184mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.3mg