Comments on: Potato Chip Crusted Chicken from Chef Devin Alexander

By: Menu Plan Monday ~ January 11th

Menu Plan Monday ~ January 11th — Sun, 17 Jan 2010 03:54:47 +0000

[...] Potato Chip Crusted Chicken [...]

By: Kirsten

Kirsten — Mon, 03 Aug 2009 04:18:41 +0000

I think you can use whatever moisture you want. It's just gives the chicken a little extra flavor and moisture for the crumbs to stick to.

By: Kirsten

Kirsten — Mon, 03 Aug 2009 04:17:57 +0000

I make a baked chicken dipped in an egg and using crushed Ritz crackers with similar seasonings. Delicious!

By: anng

anng — Mon, 03 Aug 2009 00:18:42 +0000

This sounds REALLY yummy, but I wonder?? Could I substitute the buttermilk for something like rice milk or something “non- milk”, my little guy has a milk allergy and I'm always looking for something that I can fix for the whole family that he can eat, too!! Regardless I'm going to try it for the rest of the family!

By: Kirsten

Kirsten — Sun, 02 Aug 2009 23:18:41 +0000

I think you can use whatever moisture you want. It's just gives the chicken a little extra flavor and moisture for the crumbs to stick to.

By: Kirsten

Kirsten — Sun, 02 Aug 2009 23:17:57 +0000

I make a baked chicken dipped in an egg and using crushed Ritz crackers with similar seasonings. Delicious!

By: anng

anng — Sun, 02 Aug 2009 19:18:42 +0000

By: Audrey

Audrey — Sun, 02 Aug 2009 17:13:31 +0000

This looks so delicious! And only 4 WW points? Very nice!