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If you have a household of happy schnitzel eaters, stop. I didn’t make this recipe for you (but you are still welcome to enjoy it). It was created for homes where the kids only want macaroni or pizza every night and Mom is desperate to get some protein in them. (Some of us need kid-acceptable alternatives to teddy bears or hearts, stars and moons. If you’re one of us, you understand.) This “buttermilk”-soaked chicken is very tender, and the salty, lip-smacking flavor of these garlicky poppers will get even fleishaphobes to want to try them.
These are also nice with a dip. Sure, most kids will choose ketchup. Caesar dressing is also great. Hot sauce also goes with them.
The garlic salt is a must if using plain chips, or else they will be too bland. I like using ripple chips, but I don’t think it really matters. You can also try these with your favorite flavored chips, like onion and garlic or even honey barbecue. (Omit the garlic salt if using flavored chips.)
1 and 1/2 pounds chicken cutlets, cut into small nuggets
2 cups soy milk
2 tablespoons Gefen Lemon Juice
3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon paprika
7 ounces Lays Potato Chips
Lawry’s Garlic Salt, for sprinkling
Do ahead: Combine soy milk and lemon juice in a medium-sized bowl. Let sit for 10 minutes until milk seems to curdle a bit. Add chicken and spices. Then marinate your chicken for at least 30 minutes. Overnight is also fine.
Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with foil and grease them.
Now for the fun part. Crush those chips! The kids can help—because it’s impossible for them to be too broken. The more crushed they are, the better they will stick to the chicken. Smash, smash, smash. Yes, for a better crumb you can dump them into a food processor and pulse, but I find that letting the kids get involved makes it more likely that they will actually eat the chicken. (Note: A five-ounce bag of potato chips is too small, but a 14-ounce bag is too big. You can crush the whole bag and save half for the next time.)
Remove chicken from marinade and coat in crumbs, pressing to adhere. Place on baking sheet. Spray very, very generously with nonstick cooking spray. Sprinkle the whole thing with garlic salt (omit if using flavored chips).
Bake for 20 minutes, until crispy and golden. Enjoy plain or with a dip and fries on the side.
Photo by Mirele Schapira
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