I tried this recipe out last week and it was yummmmmy. I’d never had these jalapeno kettle chips before. And now I like them. I figured they would be good because I like things with a bit of a bite to them. I still hate breading things though, it’s super awful and messy, but totally worth it because it always turns out super tasty. The jalapeno ranch dip I made was super good as well. I served the chicken with baked potatoes and seasoned, steamed broccoli. Yum.
- 4 chicken breasts (about 1 3/4 – 2 pounds)
- 1 bag Jalapeno Kettle Chips, crushed
- 1 cup low fat buttermilk
- 1 teaspoon salt
- 1/4 teaspoon cayenne
Preheat oven to 375º. In a bowl, whisk together buttermilk, salt, and cayenne. Pound out, or cut chicken breasts to roughly 1/2″ thickness and add to buttermilk mixture (coat well).
Place crushed Kettle chips in a shallow baking dish.One piece of chicken at a time, take out of the buttermilk and gently shake to remove some of the excess. Dip into the chips and coat thoroughly on both sides. Place on baking sheet.
Place into oven and bake for about 35 minutes, until cooked through.
Jalapeno Ranch Dipping Sauce:
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/4 cup (plus 2 tablespoons) buttermilk
- 1 tablespoon Hidden Valley ranch dressing powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- dash of cayenne
- 5-6 hot pickled jalapeno slices, finely chopped
Mix ingredients together (adding additional buttermilk until desired consistency). Refrigerate until ready to use.