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1
Place chicken breasts between 2 sheets of plastic wrap or wax paper.
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2
Use flat side of mallet to pound chicken to an even 1/2 inch thickness.
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3
Place flattened chicken and buttermilk into resealable plastic bag.
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4
Seal bag and turn to coat chicken completely. Refrigerate at least 6 hours or overnight. Make sure to rotate once or twice.
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5
Preheat oven to 450 degrees.
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6
Lightly mist a small nonstick baking sheet with olive oil spray.
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7
In a small bowl, mix together the onion powder, paprika, black pepper, salt, and cayenne. Place crushed potato chips into a medium shallow bowl.
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8
Remove one chicken breast from the buttermilk and let any excess liquid drip off.
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9
Season both sides evenly with the seasoning mixture.
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10
Transfer the breast to the bowl of crushed potato chips and cover completely with chips.
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11
Place coated chicken on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
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12
Lightly spray the top of both chicken breasts with olive oil spray. Bake for 4 minutes, and then carefully flip the chicken over with spatula, taking care not to remove the coating.
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13
Again, lightly spray the chicken tops with olive oil spray and bake until the coating is crispy, about 3 to 5 minutes. Chicken is ready when coating is crispy and chicken is no longer pink inside.
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14
Enjoy!
