Mediterranean Vegetable Chip Crusted Chicken
Tender chicken strips baked with a crunchy Mediterranean vegetable chip crust.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast cut into strips
- 4 tablespoons butter melted
- 1/4 cup buttermilk
- 1 ounce Mediterranean vegetable chips about a 1 oz bag (Terra brand used)
- 2 teaspoons seasoned salt
- 2 teaspoons black pepper
Instructions
- Preheat the oven to 375°F (190°C) and grease a sheet pan with the olive oil; set aside.
- In a bowl, whisk the melted butter and the buttermilk until combined.
- Add the chicken strips to the buttermilk mixture and toss to coat all pieces evenly; set aside to marinate briefly while you prepare the coating.
- Pulse the Mediterranean vegetable chips in a food processor until they form fine crumbs; transfer crumbs to a shallow bowl.
- Working one piece at a time, dredge each buttermilk-coated chicken strip in the chip crumbs, pressing the crumbs onto the chicken so they adhere; place each coated strip on the prepared sheet pan.
- Sprinkle the chicken evenly with the seasoned salt and black pepper.
- Bake at 375°F (190°C) for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the crust is crisp.
Equipment
- Sheet Pan
- food processor (or resealable bag + rolling pin)
- Mixing Bowl
- Measuring Spoons
- Measuring cup
- basting brush or spatula
Notes
- Use a resealable bag and rolling pin if you don't have a food processor.
- Pat chicken dry before coating for better adhesion.
- Press crumbs firmly to help the crust stay on while baking.
- Cook to an internal temperature of 165°F (74°C) for safety.