Jalapeno Chip Chicken with Cucumber Chill Out Sauce

By sybrmom

Ingredients

• For the Chicken:
• 4 chicken thighs (bone in our out, your choice)
• 2 oz Jalapeno Potato Chips
• 3 tbsp butter, melted
• 1/4 c flour
• For the Cucumber sauce:
• 1/2 c yogurt
• 2 about 2 tbsp loosely packed parsley leaves
• 1 ″ of cucumber, peeled and chopped
• 1 tsp lemon juice
• pinch of salt

Details

Servings 2

Preparation

Step 1

For the sauce:
Place half the cucumber and the remaining ingredients in a food processor and process for a minute or so, until the cucumber is ground. Grate the remaining cucumber and add to the finished sauce.

For the chicken:
Preheat oven to 375 degrees.

Remove the skin and trim the fat from the chicken thighs, unless they came skinned and boneless. Now rinse the thighs and pat dry.

Crumble the chips in the bag until a rough but not fine consistency.

For “breading” the chicken, using the smallest bowls you have that will fit the thighs is the best way to economize your ingredients. First flour the chicken on both sides, dip quickly in butter and let drip dry a few moments before grinding the chicken into the chip crumbles. Really grind it in there, and on both sides; you want the chips to be all pokey into the surface, as they’ll stay better that way.

Place chicken on a cookie sheet and pat in any remaining chip crumbs, since they’re already contaminated and preciously delicious.

Bake for 35-40 minutes, or until the meat reaches an internal temperature of 165. Serve with cucumber sauce.