Potato Chip Crusted Chicken

• 6 ounces boneless skinless chicken breasts, visible fat removed
• 1/3 cup low-fat buttermilk
• olive oil flavored cooking spray
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1 pinch cayenne
• 1 1/2 ounces ruffles baked potato chips, finely crushed, about 1/2 cup

1. Place chicken breasts between 2 sheets of plastic wrap or wax paper.
2. Use flat side of mallet to pound chicken to an even 1/2 inch thickness.
3. Place flattened chicken and buttermilk into resealable plastic bag.
4. Seal bag and turn to coat chicken completely. Refrigerate at least 6 hours or overnight. Make sure to rotate once or twice.
5. Preheat oven to 450 degrees.
6. Lightly mist a small nonstick baking sheet with olive oil spray.
7. In a small bowl, mix together the onion powder, paprika, black pepper, salt, and cayenne. Place crushed potato chips into a medium shallow bowl.
8. Remove one chicken breast from the buttermilk and let any excess liquid drip off.
9. Season both sides evenly with the seasoning mixture.
10. Transfer the breast to the bowl of crushed potato chips and cover completely with chips.
11. Place coated chicken on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
12. Lightly spray the top of both chicken breasts with olive oil spray. Bake for 4 minutes, and then carefully flip the chicken over with spatula, taking care not to remove the coating.
13. Again, lightly spray the chicken tops with olive oil spray and bake until the coating is crispy, about 3 to 5 minutes. Chicken is ready when coating is crispy and chicken is no longer pink inside.
14. Enjoy!

chicken breasts, lowfat buttermilk, olive oil, onion powder, paprika, black pepper, salt, cayenne, ruffles

Taken from www.food.com/recipe/potato-chip-crusted-chicken-320095 (may not work)