Table for Two - Barbecued Chip and Chick Fillets

From the kitchen of One Perfect Bite...This is a slightly different take on sauteed chicken breasts. While the recipe is simple, the chicken needs time to marinate, so it's best to start process the night before you plan to serve it. Once that's done, the final assembly and cooking of the chicken takes only 15 minutes. If you want moist and tender chicken, it's important not to overcook it. Three minutes per side may sound short but it will produce the results you are looking for. The barbecue chips give the chicken a crisp crust and distinctive flavor. While chicken prepared in this manner is wonderful with a cheese based side dish, I love to use the fillets for sandwiches. I do hope you'll give the chicken a try. The fillets are fast, easy and delicious and because the recipe is scaled to feed two people, you won't have to worry about leftovers. Here is how the chicken is made.

Barbecued Chip and Chick Fillets...from the kitchen of One Perfect Bite

Ingredients:
2 (6-oz) boneless chicken breasts
1 cup buttermilk
1 to 3 teaspoons Sriracha
1 teaspoon sweet smoked paprika
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon garlic powder
1 cup all-purpose flour
1 egg, beaten
1 tablespoon water
1 cup crushed barbecue flavored potato chips
1 tablespoon vegetable oil
1 tablespoon butter

Directions:
1) At least 6 hours before serving, combine buttermilk, sriracha, smoked paprika, salt, pepper, and garlic powder in a baking pan and mix well to combine. Cut breasts in half horizontally and place in buttermilk mixture, turning to coat both sides. Cover pan with clear wrap and refrigerate for 6 to 24 hours, turning occasionally.
2) Place flour on a plate. Mix egg and water in a shallow bowl. Place crushed potato chips on a plate.
3) Working in assembly line fashion, remove chicken pieces from buttermilk marinade and coat with flour. Dip in egg mixture and then coat with potato chip crumbs.
4) Heat oil and butter in a large skillet until it shimmers. Add chicken pieces and cook, 3 minutes per side, until well colored and fillets are slightly resistant to touch. Remove from pan and serve immediately. Yield: 4 thin cutlets - 2 servings.

                    

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