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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

Daniel Orr
July 2004

Gallery

© James Baigrie

Recipe Summary

total:
30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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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