Hoosier Chicken with Potato Chip Crust

1. 1

   Preheat the oven to 225.

2. 2

   In a medium bowl, mix the mayonnaise with the chile powder, five-spice powder, lemon zest, pepper and a generous pinch of salt.

3. 3

   Add the chicken and turn to coat.

4. 4

   Spread the potato chips on a sheet of wax paper.

5. 5

   Coat the chicken with the crumbs, pressing to help them adhere.

6. 6

   Melt 1 tablespoon of the butter in a large skillet.

7. 7

   When the foam subsides, add one-third of the chicken cutlets and cook over moderately high heat, turning once, until browned and cooked through, about 5 minutes.

8. 8

   Transfer the chicken to a baking sheet and keep warm in the oven while you cook the remaining 2 batches of chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.