Potato Chip Breaded Fried Chicken With Tomato Chutn

Name: Potato Chip Breaded Fried Chicken With Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces potato chips crushed; 2/3 cup grated Parmesan cheese; 1/3 cup dried breadcrumbs; 2 eggs; 2 tablespoons milk; 1/2 cup flour; 4 boneless skinless chicken breasts; 2 tablespoons olive oil; 5 ounces green beans blanched; 5 ounces wax beans blanched; 5 ounces sugar snap peas blanched; 2 teaspoons oil; 1 red pepper small, seeded and finely chopped; 14 ounces diced tomatoes; 1/4 cup brown sugar packed; 1 tablespoon balsamic vinegar

Servings: persons

7 ounces potato chips crushed
2/3 cup grated Parmesan cheese
1/3 cup dried breadcrumbs
2 eggs
2 tablespoons milk
1/2 cup flour
4 boneless skinless chicken breasts
2 tablespoons olive oil
5 ounces green beans blanched
5 ounces wax beans blanched
5 ounces sugar snap peas blanched
2 teaspoons oil
1 red pepper small, seeded and finely chopped
14 ounces diced tomatoes
1/4 cup brown sugar packed
1 tablespoon balsamic vinegar

1
Preheat the oven to 350u00b0F.
2
Combine crushed potato chips, Parmesan cheese and breadcrumbs in a shallow dish. Whisk eggs and milk in a separate shallow dish. Place flour in a third dish.
3
Cut chicken in half lengthwise. Dust in flour, shaking off excess; dip into egg mixture. Coat chicken in crumbs, pressing firmly to coat. Refrigerate 15 mins.
4
Meanwhile, for the tomato chutney, heat oil in a medium skillet on high heat. Saute pepper 4-5 mins, until tender. Add tomatoes, sugar and vinegar. Simmer on low heat 10-12 mins, until thickened. Season to taste.
5
Heat oil in a large skillet on high heat. Cook chicken in batches until browned all over. Transfer to a baking dish. Bake 5-10 mins, until cooked through.
6
Serve chicken with tomato chutney and mixed beans and sugar snap peas.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 7 ounces potato chips crushed, 2/3 cup grated Parmesan cheese, 1/3 cup dried breadcrumbs, 2 eggs, and more.

Yes, Potato Chip Breaded Fried Chicken With Tomato Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Potato Chip Breaded Fried Chicken With Tomato Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions