Tuesday, September 18, 2007

Spicy Potato Chip Chicken

This is a variation of a Weight Watcher recipe I got a few years ago and it is one of my family's favorites. It's speedy, spicy, and as a bonus- healthy!

1 package chicken tenderloins
2 cups Baked Potato Chips (I use Lay's)
Tony's Chachere's Famous Creole Seasoning (or any other seasoning you prefer)
Cooking spray

Preheat oven to 400 degrees. Line a cookie sheet with foil. Place potato chips and seasonings (as much or as little as your family prefers- be careful if using Tony's- I used too much one day and our chicken was so spicy that Tony almost couldn't eat it) in large Ziploc bag. Seal the bag and crush up chips using your hands or the back of a wooden spoon. Lay chicken tenders out on a piece of wax paper and spray with cooking spray. Turn over and spray other side. Place chicken pieces in the bag a few at a time and shake to coat. Lay on foil lined cookie sheet. I usually sprinkle any remaining potato chip mixture on top of chicken tenders before baking. Bake at 400 degrees for 20 minutes, flipping once during baking, until chicken fingers are golden brown. One serving would be 4 WW points.

TIP OF THE DAY: To skip the seasoning step in this recipe and make it even easier, just use flavored baked potato chips like BBQ or sour cream and onion. Your kids will love it!

Tomorrow's Daily Special: SUPER EASY Dump Cake