Baked Potato Chips Chicken Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jun. 19, 2010
Way too salty!
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Reviewed: Jun. 16, 2010
I was pleasantly surprised at how tasty this dish turned out! Instead of using chicken tenders I used boneless, skinless chicken breast. I didn't use the meat tenderizer, and had to use a substitution for the self-rising flour (1 cup of flour, 1 and 1/4 teaspoon of baking powder, and a pinch of salt). I ended up cooking the chicken for 45 minutes and even with the changes the chicken came out perfectly! The only thing I may change in the future is decreasing the amount of salt in this dish, as I felt the chicken was overly salty (especially with the chips). I will definitely be making this again! Thanks for the great recipe!
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Reviewed: Jun. 9, 2010
This is really good and goes on our permanent recipe list!
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Cooking Level: Intermediate

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Reviewed: May 26, 2010
Fantastic recipe, my family just love this idea! Thank you. ED
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Photo by magician176

Cooking Level: Beginning

Living In: Nelson, Nelson-Marlborough, New Zealand
Reviewed: May 25, 2010
This is really good with sour cream and onion chips. I don't usually use meat tenderizer because chicken tenders don't really need it. I make this a lot on the nights where I'm exhausted and want a really quick meal. To save on calories, these can be baked in the oven, too. 350* for about 25 minutes or so. GREAT with a lowfat ranch dipping sauce.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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