Ingredients

The following ingredients have 4 Servings
  • 3 Whole Chicken Breasts (cut horizontally and pounded)
  • 2 Cups Potato chips (crushed)
  • 1 Tbsp Black pepper (divided)
  • 3 Whole Eggs (beaten)
  • 2 Cups Gluten Free All-purpose flour
  • 1 Tsp Salt
  • 1 Tsp Cayenne Pepper
  • 1 Cup Canola Oil

Instruction

  • Take the halved chicken breasts and cover with plastic.Using a mallet, pound the chicken pretty thin. Season with 2/3 of the pepper and the salt.Set up your dredging stations.Start by taking one chicken slice and dredge in the flour (remaining pepper added) mixture. Shake off the excess.Then, drop into the egg wash. Let the excess drip off.Finish by placing in the crushed potato chips. Press in the chips and let the excess fall off.Put in the fridge for 30 minutes.After 30 minutes, pour the oil into your skillets and heat on medium high heat.Once the oil is shimmering, add in the chip crusted chicken fillets. Do not overcrowd the pan.Cook each fillet 2 – 3 minutes per side. Move to a cooling rack and let the oil drain off.Finish pan frying the fillets.When the chip crusted fillets are all pan fried and drained, place on a baking tray.Place into a 275 degree oven for 8 – 10 minutes.Let rest for a couple of minutes.Serve and enjoy!