If you're getting tired of roast chicken, try this crusted chicken recipe using tandoori spice potato chips! Specifically, I'm using Tandoori Spice Naan Crisps from Stonefire. They included a bag of them in a box of samples they sent me, and I couldn't resist experimenting.
Tandoori Spice Crusted Chicken
- 3 1/2 ounces Stonefire Tandoori Spice Naan Crisps (half a bag)
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 3 large chicken breasts
- 2 eggs
- 1 cup milk
Preheat your oven to 400F.
Pour the naan crisps into your food processor with salt and pepper. Blend into crumbles. Place into a wide-mouthed bowl.
In a second wide-mouthed bowl, add eggs and milk. Whisk until combined.
Dip the chicken breast into the egg/milk mixture, then roll into naan crisp crumbs, pushing it down into the crumbs to get a full crust. Place the crusted chicken onto a baking sheet with a bake-safe cooling rack. The rack allows all sides of the chicken to crisp evenly. Repeat for all of your chicken breasts.
Bake for approximately 25 minutes. If your oven heats unevenly, rotate chicken halfway through.
I served this chicken, as shown earlier, with a heaping side of parmesan peas. And the best wine to pair with tandoori spice crusted chicken? A lovely pinot noir, perhaps from Oregon.
If you have chicken left over the next day, slice it up, throw some cheese on it, put it under the broiler, and throw that tasty goodness into a pita as a sandwich.