The whole family will flip for this crunchy baked chicken, made even crisper with a tasty potato-chip breading!
- Preheat the oven to 375ºF.
- Put the melted butter in a shallow medium bowl. Put the potato chip and cornflake crumbs in a separate shallow medium bowl and stir to combine.
- Working with one piece at a time, dip the chicken in the butter, allowing the excess to drip off, then dredge through the potato chip–cornflake crumbs, pressing gently to adhere. Place the coated chicken on a baking sheet as you work. Season with the seasoned salt and pepper.
- Bake for 25 to 30 minutes, or until the crumbs are golden and the chicken is cooked through. Serve warm.
Reprinted from Half Baked Harvest Cookbook. Copyright © 2017 by Tieghan Gerard. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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