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We like this for using up the crumbs in the bottom of the bag that no one wants to eat!
* Exported from MasterCook *
Chip and Dip chicken
Amount Measure Ingredient -- Preparation Method
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1 package ranch DIP mix -- 1 oz (not the dressing mix, there is a difference!)
1 cup milk
1 chicken, cut up -- about 3.5 pounds ( I just use 1.5 pounds boneless, skinless breast pieces
2 cups potato chip pieces, crushed -- (ridged works best)
2 tablespoons chopped fresh parsley
Reserve 1 tb dry dressing mix. In a resealable bag, combine remaining mix with milk, remove skin from chicken pieces. Add chicken to mixture in bag, turn to coat. marinate for at least 2.5 hours. Preheat oven to 375. Spray jellyroll pan with no stick spray. Combine chips with reserved mix and parsley. Remove chicken from marinade, let excess drip off. Coat chicken with chip mixture. Arrange on pan, bake till meat is done, about 35-40 minutes. Rotate pan halfway through cooking time if edges start to brown too quickly.
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I'm making this now.
What does it mean to rotate the pan if the edges of the chicken brown too quickly? Turn the pan or turn the chicken over?? I've never heard this before.
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Bump!!!
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B U M P
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Hi
Sorry about the confusion. The note about rotating the pan is mostly a reminder for myself when I make it -- my oven heats unevenly, so if the edges of the chicken brown too much I have to turn my pan around to get an evenly baked product.
Hope that answers your question.
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I am so making this tomorrow!! Thanks! :D
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Originally Posted by hindsight2020
Hi
Sorry about the confusion. The note about rotating the pan is mostly a reminder for myself when I make it -- my oven heats unevenly, so if the edges of the chicken brown too much I have to turn my pan around to get an evenly baked product.
Hope that answers your question.
Actually when I made it I did both. I turned the pan around and turned the chicken over. :D