Potato Chip-Crusted Chicken Schnitzel 🤤

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Potato Chip-Crusted Chicken Schnitzel
Recipe courtesy of Amy Stevenson for Food Network Kitchen
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

Ingredients

Schnitzel:
Two 8-ounce boneless skinless chicken breasts
8 cups (about one 8-ounce bag) thin potato chips, such as Lay’s
1 teaspoon paprika
1/2 teaspoon onion powder
All-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
Neutral oil, such as canola or vegetable oil, for frying

Sour Cream Pickle Dip:
1/2 cup sour cream
1/4 cup chopped dill pickles, plus 2 tablespoons pickle brine
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill
Freshly ground black pepper

Hot Honey Mustard:
1/4 cup Dijon mustard
3 tablespoons hot honey
Lemon wedges, for serving

Directions

Cut the chicken breasts in half crosswise. Cover with plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. Set aside.

Put the potato chips in a food processor. Pulse to make coarse crumbs (about the size of small cornflakes). Pour half of the crumbs into a wide shallow bowl or pie plate. Process the remaining chips until finely ground but not pasty. Pour into the dish with the coarser crumbs. Add the paprika and onion powder and toss to combine.

Spread some flour in another wide shallow bowl or pie plate. Break the eggs in a third wide shallow bowl or pie plate, add a pinch of salt and beat with a fork.

Season the chicken cutlets lightly with salt and pepper. Dredge a cutlet in flour, then dip and coat in the egg mixture, letting the excess drip back into the bowl. Press the chicken into the chips to coat both sides. Place on a baking sheet. Repeat with the remaining chicken. Refrigerate while you heat the oil and make the sauces.

Line a baking sheet with a cooling rack. Heat about 1/2 inch of oil in a large skillet over medium heat. The oil is ready when a potato chip crumb dropped in the oil sizzles on contact but doesn’t immediately burn.

For the sour cream pickle dip: Combine the sour cream, pickles and brine, parsley, dill and a generous grinding of pepper in a small serving bowl. Stir to combine and set aside.

For the hot honey mustard: Combine the mustard and hot honey in small bowl and stir to combine. Set aside.

When the oil is ready, gently slide in two chicken pieces and cook, turning once, until the chicken is cooked through and the crumbs are crisp and deep golden, 2 to 3 minutes per side. Transfer to the rack to drain and repeat with the remaining chicken. Season all of the schnitzel lightly with salt and serve immediately with the sour cream dip, hot honey and lemon wedges.

Categories: Food

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