Saturday, May 20, 2017

Spicy Potato Chips Crusted Chicken Strips - CIC

The moment that I saw that potato chips and soy sauce were the winners for this month's Crazy Ingredient Challenge, I made myself a promise. I would NOT make chicken with a dip. No way. Yeah. So what happened? As usual, the 20th snuck up on me. I already had the ingredients for my other dish - onion rings - but I honestly didn't know what date it was all week until I checked and realised it was the night of the 17th. How on earth did that happen?

It was a bit of a crazy week here. We had really heavy rains starting last Saturday night and spent the next few days waiting to be flooded out. It did not happen! Yaay! While we waited for the flood, our internet decided it didn't want to wait with us. Our ISP said they'd send someone out but the roads were impassable and much of the island was on standstill on Tuesday. I had an important meeting that Tuesday morning but since I don't own a boat, going was not an option. We were lucky but several persons weren't. The river closest to us rose approximately 30 feet and washed away a bridge or two. Sigh. It's not even hurricane season yet and this was the second instance of severe flooding in 3 weeks. And it's still raining right now. Oh and with this bad weather comes power cuts. I've lost count of the number of times we lost power yesterday.

So that's the story all about how it was CIC time again and I almost hadn't made anything. But not to worry! I knew that I wanted onion rings. I made them Thursday morning. They were absolutely delicious. And I ate all but 3 before I remembered to take a picture. I could have made more rings but why tempt fate? So I decided to batter and bake some chicken instead.

Look what the other bloggers made this month!

Spicy Potato Chips Crusted Chicken Strips

8 - 10 oz chicken breast, cut into strips
salt & pepper
1/2 cup milk
1/4 cup flour
1/2 teaspoon cayenne pepper
1/4 teaspoon ginger powder
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
pinch of salt
4 oz barbecue flavoured potato chips
1/2 teaspoon cayenne pepper
4 tablespoons sugar
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons rice vinegar
1/2 cup water
2 teaspoons cornstarch dissolved in 2 tablespoons water
cayenne pepper and salt to taste


Preheat oven to 375F.
Season the chicken strips with salt and pepper.
Mix the batter ingredients until just combined. Don't overmix.
Process the potato chips into crumbs and place in a shallow dish along with the cayenne pepper.
Dip the chicken strips in the batter, shake off excess and then dredge in the potato chips. Place on a greased baking sheet. Bake for 10-15 minutes until golden and cooked through.

While the chicken is baking, heat the sugar, ketchup, soy sauce, rice vinegar, and water over medium heat stirring occasionally. Heat until sugar is dissolved. Mix the cornstarch in the 2 tablespoons of water and then add to the mixture on the stove. Cook until thickened. Taste and add cayenne pepper and salt to taste.

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1 comment:

  1. Stay safe Kelly. I'm glad that you made the chicken strips. They sound wonderful.