3 to 4 boneless, skinless chicken breasts (4 to 6 oz. each)
1/2 cup flour
1/2 teaspoon dried marjoram
1/2 teaspoon onion powder
1 teaspoon dried poultry seasoning
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Note: Adjust the dried seasonings to your liking or add ground cayenne or red pepper flakes for a spicier flavor.
3/4 cup corn flake crumbs
1 cup baked potato chips, finely crushed
1 cup Eggbeaters (or 2 eggs), beaten in shallow dish with 1/4 cup water
Canola or other cooking spray
1/4 cup olive oil
Preheat oven to 400 degrees. Cut chicken breasts into fairly even-sized slabs or “fingers.” If pieces are thick, pound them on each side with a heavy cooking mallet to tenderize slightly and get flat, even pieces about 1/2 inch thick. The goal is to have flat cutlets that will have maximum contact with the cooking pan for good browning and a crisp coating.
Stir egg and water together in a shallow dish large enough for dipping the chicken.
Use two plates or shallow dishes for the two coating mixes you will use. For the first, mix flour, marjoram, onion powder, poultry seasoning, salt and fresh ground pepper. Combine the ingredients well.
The second mix is the corn flake crumbs and crushed baked potato chips. The chips should be finely crushed; put them in plastic bag and pound with a cooking mallet, or use a food processor — but be careful not to grind them to “dust,” as it’s good to have a bit of texture for crispness.
Dip each chicken finger in the egg wash, then in the flour mixture. Set aside to let rest and dry out for a few minutes while you get the cooking pan ready.
Spray a cookie sheet or jelly roll pan with canola spray and drizzle with 1/4 cup olive oil. Place the sheet in the oven to heat while you finish prepping the chicken. You may need to wait a while before placing the sheet in the oven. It will get too hot and smoke after about 6 to 8 minutes.
Dip each floured chicken finger back in the egg wash, then in the corn flake-potato chip mixture. Coat well and set aside.
When you’ve finished coating all pieces, take the heated cookie sheet from the oven. Place the prepared cutlets on the sheet (you should hear a nice sizzle), spaced well apart.
Return the cookie sheet with the chicken to the oven and reduce the heat to 375 degrees. Cook 8 to 10 minutes (depending on thickness) on one side. Remove from the oven and turn over to the other side. Bake for another 8 to 10 minutes.
Remove from the oven and set aside for about 5 minutes before serving so the crust can fully set. This recipe tastes great and works beautifully for a nice brown, crispy and delicious crust that stays on and doesn’t “slump off” like many oven-fried crusts. This recipe and coating technique also works great for making larger cutlets or smaller nuggets. You’ll just need to adjust the cooking times — a bit more for large cutlets, a bit less for nuggets.