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Hoosier Chicken with Potato Chip Crust
© James Baigrie

Hoosier Chicken with Potato Chip Crust

  • TOTAL TIME: 30 MIN
  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD

This recipe for crispy chicken spiked with Chinese five-spice powder gets its title from the nickname for Indiana natives. It's perfect for picnics because it's good both hot and at room temperature. For a more refined dish, thinly slice the chicken and serve it over a green salad.

Plus: More Chicken Recipes and Tips

  1. 1/2 cup mayonnaise
  2. 2 teaspoons pure chile powder
  3. 1 teaspoon five-spice powder
  4. 1 teaspoon finely grated lemon zest
  5. 1 teaspoon coarsely ground pepper
  6. Kosher salt
  7. 2 1/2 pounds thin chicken cutlets
  8. One 5 1/2-ounce bag plain, salted potato chips, finely crushed
  9. 3 tablespoons unsalted butter
  1. Preheat the oven to 225°. In a medium bowl, mix the mayonnaise with the chile powder, five-spice powder, lemon zest, pepper and a generous pinch of salt. Add the chicken and turn to coat.
  2. Spread the potato chips on a sheet of wax paper. Coat the chicken with the crumbs, pressing to help them adhere.
  3. Melt 1 tablespoon of the butter in a large skillet. When the foam subsides, add one-third of the chicken cutlets and cook over moderately high heat, turning once, until browned and cooked through, about 5 minutes. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the remaining 2 batches of chicken.
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