Potato Chip Lemon Chicken
- Serves: 4
- Preparation Time: 20 minutes
- Total Cooking time: 45 minutes
I don’t know about you, but I have always been frustrated with buying a bag of potato chips, for some reason I always wind up with a good third of the bag being potato chip shrapnel, basically useless for dipping or munching out of hand. With this recipe I think I have found a good use for those remnants that would normally go tossed out or left to go stale. A quick and easy take on the classic lemon chicken usually found in Chinese restaurants with the delicious sweet-sour flavor enhancing the mild crunch of the potato chip breading on the chicken. Try this served over rice or with rosemary roasted potatoes. Also, as a side note, for the lemon sauce, if you can get your hands on Meyer lemons do so, they are usually abundant this time of year from farmers markets or local growers.
| Amount | Measure | Ingredients |
|---|---|---|
| 2 | lbs | boneless skinless chicken breasts (about 4 half breasts) |
| 2 | cups | potato chips finely crushed to breadcrumb consistency (plain, BBQ or sour cream and cheddar work very well) |
| 1 | large | egg lightly beaten with 1 tbsp water |
| 1/4 | tsp | black pepper |
| 2-3 | tbsp | grated parmesan cheese |
| 2 | cups | Lemon juice (use fresh squeezed) |
| 3 | tbsp | lemon zest, finely chopped |
| 1 | tsp | salt (to taste) |
| 1 | tbsp | chopped garlic |
| 1 1/2 | cups | sugar (or to taste) |
| 2 | tbsp | cornstarch dissolved in 1/4 cup water |
To prepare:
Crush the potato chips finely in a Ziploc bag using a rolling pin, pour into a large bowl or shallow dish large enough to hold chicken breasts. Next, dip the chicken breasts in the egg then dredge completely in the crushed chips, turning over to coat completely. Sprinkle the chicken breasts with black pepper and parmesan cheese and place on a lightly oiled cookie sheet in a preheated 375 degree oven 45 minutes or until cooked thru. While the chicken breasts are baking, prepare the lemon sauce by bringing the lemon juice and zest to a simmer over medium heat. Next, add in the garlic, and sugar adjusting for tartness as desired, simmer 3-5 minutes then add in the cornstarch and water mixture return to a full boil until thickened and serve over chicken.
