Potato Chip-Crusted Chicken
People often ask how I come up with my recipes, and I often say, “Trial and error and error and error.” And it’s true. Sometimes I get lucky and a dish comes together immediately. But more often, it takes attempt after attempt to get a recipe right. This dish is an example. I set out to make the recipes in this book defy the label “diet food.” I wanted you to be able to ﬂip through the book and say, “How could that be healthy?” and then dig in and realize that healthier food can actually taste great.
As I was reading a magazine one day, I saw a version of potato chip chicken where they dipped the whole chicken parts with the skin still on in butter, then in tons of crushed full-fat potato chips. Yikes! But I thought it was an interesting, deﬁnitely decadent-sounding idea. So I set out to coat the chicken in Baked! Rufﬂes. The ﬁrst attempt was really bland. We decided that perhaps the sour cream and cheddar ones would work better. But they didn’t. Then we tried Doritos-crusted chicken, thinking that the strong nacho cheese ﬂavor would give it the right zip. Wrong again. Finally, after many spice variations, I arrived at this version using the baked Rufﬂes one afternoon. My computer consultant, Corbin, happened to be working on my computer that day (he loves food and his mom is a chef), so I had him try it. He was a huge fan, and a recipe was born.
It’s really easy to crush the chips if you put them in a resealable plastic bag and pound them with the ﬂat side of a meat mallet or a rolling pin. They should be pretty ﬁnely crushed or you won’t be able to coat the breasts completely.