Eating plain baked chicken can get… boring to say the least. But with EOE breading is out. So to add some flavor and crunch to baked chicken I went to the cupboard for an old favorite sack!

Potato chips! We’ve found several brands that are free of the top 8 allergens, so I almost always have a bag in the cupboard to use as a quick snack. But I like to keep them around for delicious chicken recipes also! This recipe was inspired by memories from my childhood of eating pan fried chicken with doritos or other styles of chips as the breading.

I like to use boneless chicken thighs, they’re available at every store I’ve looked for them at, but if you can’t find them then you can cut the meat off of bone-in thighs as well. I slice them into strips and cover with a drizzle of olive oil before coating in crushed plain potato chips.

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Potato Chip Chicken Thighs

Ingredients:

2 Boneless & skinless Chicken Thighs
1 C. Plain potato chips, crushed
Drizzle of Extra virgin olive oil
Black Pepper to taste

Instructions:

1. Preheat oven to 400 degrees Fahrenheit
2. Crush potato chips in a medium bowl until you have about a cup of crushed chips. Add a couple good shakes of black pepper to taste and stir in to the crushed chips.
3. Slice boneless thighs into strips about 1 to 1 1/2 inch wide
4. Drizzle the extra virgin olive oil over the chicken slices and rub in to coat.
5. Drop the chicken slices into the bowl of chips and cover chicken slices well with potato chips
6. Place coated chicken onto un-greased cookie sheet
7. Bake chicken for about 22 minutes, until cooked thoroughly.

Tips:

• Tastes great using chicken breasts as well. I just cut up one chicken breast in place of the two thighs and do every thing else the same!