Food & Drink

Potato chip crust adds pizzazz

How can youngsters resist chicken that’s coated with potato chips?

Answer: By having their mother tell them there are potato chips on the outside in such a way as to suggest it might be the world’s greatest treat.

Such a performance automatically obligates kids to pick at their dinners out of spite.

Lesson learned!

I think my kids would have liked these little chicken poppers, adapted from the book “The $7 a Meal Healthy Cookbook,” if not for my buildup.

However, I wished the potato chip exterior had turned out crispier.

I might try a higher oven temperature next time.

Still, the meat was wonderfully moist, and the potato chip coating added pizzazz.

These were better than store-bought nuggets, for sure.

Potato-Chip Crusted Chicken Tenders

Serves 4

6 ounces potato chips

1 teaspoon freshly ground black pepper

2 tablespoons fresh chives, chopped (optional)

1 teaspoon dried thyme

1 pound chicken tenderloins, cut into cubes

2/3 cup sour cream

In a food processor, chop potato chips until you have 1 cup crumbs. Mix crumbs with pepper, chives and thyme.

Preheat oven to 350 degrees. Coat baking dish with butter or nonstick cooking spray. Lay chicken in dish and coat with sour cream, then sprinkle with potato chip mixture. Bake 25 minutes or until browned and crispy. Source: Adapted from “The $7 a Meal Healthy Cookbook” by Susan Irby