Monday, June 6, 2016

Baked Crusted Chili Lime Chicken



My Bake Crusted Chili Lime Chicken is a little zesty and a lot crispy but oh so juicy inside the crust
My secret is in the marinade and the breading for this recipe, you have to try it!  You can use thighs if you like and adjust baking time a little less. Use a meat thermometer for safety

I half this recipe for 2
What you need:
2-4 chicken breasts, these are bone in and big
1 1/2 cups buttermilk, seasoned with garlic powder, onion powder and pepper
place all in a tight container or baggie and place in fridge for 2-24 hours

When ready to cook:
1 cup flour seasoned with salt pepper and seasonings how you like
2 eggs with 1/2 cup milk mixed
2 cups mix of finely crushed chili lime potato chips and bread crumbs(you could use other flavors if you can't find these)

Now take the chicken out of the buttermilk and dip into the flour, then into egg milk wash and finally into the chip crumb mixture
Then place on wire racks over cookie sheet bake in 350 degree oven for 1 and 20 minutes or until temp reaches 170 for thick chicken breasts.like these pictured  The wire racks keep the chicken crispier than laying flat on the pan, I find this really does add crispness

Let cool 5-10 minutes before serving

I made mashed potatoes and chicken gravy with these

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