Baked Potato Chip Chicken Strips with Garlic Sriracha Sauce
There is just something so comforting about chicken strips that even as an adult I still love them. My goal was to take them up to the next level. Using baked potato chips gives the chicken so much crunch and flavor, but with none of the grease or fat of other potato chips.
The sauce was inspired by La Vic’s orange sauce in San Jose, CA. Going to San Jose State University, having “orange sauce” is almost a right of passage. The recipe is kept secret and you can even buy the sauce by the bottle for your own personal use. After reading a few discussion boards, there is some speculation as to what makes up this infamous sauce. Chorizo grease is suppose to be one of the main ingredients, along with chilies. So obviously I am not going to out chorizo grease in mine, so I made a creative interpretation. And it tuned out super awesome. I serves the chicken with a baked potato and I put the sauce in that as well. Awesome sauce.
Breading the chicken prep:
I always set up a assembly line when breading anything. Make sure to keep one hand for wet ingredients and one for dry. This makes sure that you don’t end up with fingers crusted in the breading.
Ready to go in the oven:
Make sure that no chicken is touching each other, otherwise it will not cook properly.
- 1 1/2 lbs Boneless Skinless Chicken Breasts
- 1 egg
- 1 TSP water
- 1 cup Panko
- 1 cup crushed baked potato chips ( e.g. Lays Baked Original Chips)
- 1 TBSP Garlic Powder
- Salt and Pepper
- 1 TBSP Chili Powder
- 2TBSP Onion Powder
- 1 TBSP paprika
- FOR THE SAUCE:
- 1 TSP Ground Mustard
- 1 TSP Rice Wine Vinegar
- 1 1/2 TBSP sriracha
- 1/4 Cup Plain Greek Yogurt
- 2 TBSP Light Sour Cream
- 2 TBSP Garlic Powder
- 2 TBSP Chili Powder
- 1 TBSP Onion Powder
- 1TBSP Paprika
- Salt and Pepper
- Preheat oven to 400 degrees. Line baking sheet with aluminum foil and spray with cooking spray. Slice chicken breasts in half and then cut those halves into thirds. In a shallow container, add and whisk 1 egg and water. In another container, add Panko, potato chips, 1 TBSP garlic powder, a pinch of pepper, 1 TBSP chili powder, 1 TBSP paprika, 1 TBSP onion powder. Mix together.
- Dip chicken pieces in egg, and then the potato chip mixture, making sure that the chicken is coated evenly. Place chicken on baking sheet. Repeat for all remaining chicken strips. Spray the top of the chicken strips with cooking spray. Place in oven and cook for 28 min, flipping at the 14 minute mark. For the last 2 minutes, broil the chicken to make them extra crispy.
- Meanwhile make sauce: in a small bowl, add yogurt, sour cream, remaining garlic, onion, chili, paprika and mustard power. Add siracha, vinegar and ground pepper. Stir together.
- Serve chicken strips with sauce on the side. ENJOY!