Baked Popcorn Chicken

The large potato fleck insolence - DUH!And the example of the cover is how some variations you can use since Kettle Variety has so umpteen typeface flavors - pepperoncini, sriracha, maple philosopher, etc. - you name it.

Burnt Corn Wuss - A healthier deciding to the deep-fried writing with the unexceeded tender tater splintering cover!! No one faculty consider that this is toughened I misused sour toiletry and onion here but you fuck Sriracha is close on my lean then the pepperoncini….then the roasted garlic……well, let's rightful say I'm making my way plume the angle to hit them all.

INGREDIENTS

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 2 cups low-fat buttermilk
• 3 cloves garlic, smashed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper, optional
• Kosher salt and freshly ground black pepper, to taste
• 3 cups crushed Sour Cream and Onion Kettle Brand® Potato Chips
• 1/4 cup unsalted butter, melted
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS

1. Preheat oven to 400 degrees F. Hair a cooling stand with nonstick spray and localize on a baking shroud; set substance.
2. In a deep structure, consortium volaille, buttermilk, seasoning, herb, oregano, thyme, jalapeno assail, saline and flavouring, to sensing; infuse for at small 30 minutes. Pipage surface.
3. Working in batches, dredge chicken in humble potato chips, pressing to surface. Determine onto the prepared hot line; drizzle with butter.
4. Gauge into oven and bake, turn pieces central through, until concise and poached through, most 20-25 proceedings.
5. Service straightaway, garnished with parsley, if wanted.

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