This was our first main dish out of the new cookbooks and it was good but not great. I think with some tweaking it could be really good but the chips just didn't stick well so it didn’t make a nice crust. We were basically eating baked chicken. The marinade was good but I think next time I would put salt and pepper on the chicken before I breaded it. Also, I think I would use egg and not butter for the dipping next time because once the cold chicken went into the butter the butter hardens back up which is another reason I think the chips didn't stick. I’m also wondering if frying the chicken a couple minutes on each side would help the crust get crispy and golden before putting it in the oven? Any thoughts? If so please leave a comment!
The 1 hour baking time is also way off I used thick chicken breasts (1.5 lb for 2 breasts) and cooked it for 35 minutes and it was perfect. Since I only used two breasts I halved the marinade and turned the chicken every hour. I baked on aluminum foil on a cookie sheet.
Recipe taken from – Thalian Society’s Cookbook
4 chicken breasts, split in half
1 c lemon or lime juice
1 tsp salt
1 tsp white pepper
5 cloves garlic, crushed
1 tsp basil
1 c melted butter
3 c potato chips, crumbled
Mix juice, salt, pepper, garlic, and basil. Marinate chicken in this. Refrigerate for 4 hours. Turn occasionally. Remove chicken and pat dry. Dip each piece in melted butter. Roll in potato chips. Arrange in greased, flat baking dish. Bake uncovered, at 350 for 1 hour.
Give it a try to see what you think. Please let me know if you have ideas on how to make a better crust. I also think this would be a good marinade for grilled chicken…yummy!