Hoosier Chicken with Potato Chip Crust

• 1/2 cup mayonnaise
• 2 teaspoons pure chile powder
• 1 teaspoon five-spice powder
• 1 teaspoon finely grated lemon zest
• 1 teaspoon coarsely ground pepper
• Kosher salt
• 2 1/2 pounds thin chicken cutlets
• One 5 1/2-ounce bag plain, salted potato chips, finely crushed
• 3 tablespoons unsalted butter

1. Preheat the oven to 225.
2. In a medium bowl, mix the mayonnaise with the chile powder, five-spice powder, lemon zest, pepper and a generous pinch of salt.
3. Add the chicken and turn to coat.
4. Spread the potato chips on a sheet of wax paper.
5. Coat the chicken with the crumbs, pressing to help them adhere.
6. Melt 1 tablespoon of the butter in a large skillet.
7. When the foam subsides, add one-third of the chicken cutlets and cook over moderately high heat, turning once, until browned and cooked through, about 5 minutes.
8. Transfer the chicken to a baking sheet and keep warm in the oven while you cook the remaining 2 batches of chicken.

mayonnaise, chile powder, fivespice powder, lemon zest, ground pepper, kosher salt, thin chicken, potato chips, unsalted butter

Taken from www.foodandwine.com/recipes/hoosier-chicken-with-potato-chip-crust (may not work)