© James Baigrie
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8

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

How to Make It

Step 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.

Step 2    

Spread the potato chips on a sheet of wax paper. Coat the chicken with the crumbs, pressing to help them adhere.

Step 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.

You May Like