Hoosier Chicken With Potato Chip Crust

• 14 cup mayonnaise
• 1 teaspoon pure chile powder
• 12 teaspoon five-spice powder
• 12 teaspoon finely grated lemon zest
• 12 teaspoon fresh coarse ground black pepper
• kosher salt
• 1 12-2 lbs thin chicken cutlets
• 3 -4 ounces potato chips, finely crushed (salted and plain, you may not use them all)
• 1 tablespoon unsalted butter (you may need a bit more)

1. Preheat the oven to 225.
2. Mix mayonnaise, chile powder, five-spice powder, lemon zest, pepper and a pinch of salt.
3. Add chicken and coat.
4. Spread crushed chips on a sheet of wax paper or cookie sheet.
5. Coat chicken with crumbs, pressing to adhere if needed.
6. Melt 1/2 tablespoon of the butter in a large skillet.
7. When the foam subsides, add half of the chicken cutlets and cook over moderately high heat, turning only once, until browned and cooked through, this will take about 5 minutes or so.
8. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the remaining batch of chicken.

mayonnaise, chile powder, fivespice powder, lemon zest, fresh coarse ground black pepper, kosher salt, unsalted butter

Taken from www.food.com/recipe/hoosier-chicken-with-potato-chip-crust-247135 (may not work)