Better Homes & Gardens - Best of Summer Recipes - - The Best Fried Chicken -

prep 15 min­utes bake 8 min­utes at 400°F

3 Tbsp. veg­etable oil

1 egg, lightly beaten

1/4 cup sour cream

1/4 tsp. salt

1/4 tsp. gar­lic pow­der

1/4 tsp. ground black pep­per

11/4 to 11/2 lb. skin­less, bone­less chicken

breast halves, cut length­wise into

3/4- inch-thick strips

3 cups potato chips

1 recipe Saucy Pickle Dip

1. Pre­heat oven to 400° F. Brush a 15×10×1- inch bak­ing pan with oil; set aside. In a medium bowl com­bine egg, sour cream, salt, gar­lic pow­der, and pep­per. Add chicken strips, stir­ring to coat.

2. Place potato chips in a large re­seal­able plas­tic bag; seal bag, press­ing out air. Us­ing a rolling pin, crush chips to make coarse crumbs. Trans­fer to a shal­low dish. Add chicken, a few strips at a time, rolling and press­ing to coat. Ar­range chicken in the pre­pared bak­ing pan, leav­ing space be­tween each strip. 3. Bake 8 to 10 min­utes or un­til chicken is no longer pink, turn­ing af­ter 5 min­utes. Serve with Saucy Pickle Dip. Makes 4 serv­ings.

saucy pickle dip In a small bowl com­bine 1/2 cup bot­tled ranch salad dress­ing, 3 Tbsp. ketchup, and 1 Tbsp. dill pickle rel­ish. per serv­ing 505 cal, 29 g fat (5 g sat. fat), 148 mg chol, 1,053 mg sodium, 23 g carb, 1 g fiber, 2 g sug­ars, 35 g pro.

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