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I’ve seen a lot of dishes where people coat meat in cereal or chips, but I just never really tried it. I was surprised the coating was nice and crisp and the chicken was nice and moist. It passed the hubby test and he requested I make it again so I guess it’s a win win haha. I really liked the ranch dressing with it, it wasn’t too spicy and it’s all easy to adjust if you don’t do spice.

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Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch
(Adapted from My Life as a Mrs.)

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For the Jalapeno Ranch Dipping Sauce:
1/4 cup mayo
1/4 cup lowfat sour cream
1/4 cup (plus 2 tablespoons) lowfat buttermilk
1 tablespoon Hidden Valley Ranch Dressing (the powder)
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash of cayenne
5-6 hot pickles jalapeno slices, finely chopped

For the Chicken:
4 chicken breasts (about 1 3/4 – 2 pounds total)
1 bag Jalapeno Kettle Chips, crushed
1 cup low fat buttermilk
1 teaspoon salt
dash cayenne

For the Jalapeno Ranch Dipping Sauce:
Mix ingredients together (adding additional buttermilk until desired consistency). Refrigerate until ready to use.

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For the Chicken:
Preheat oven to 375º. Place an oven safe cooling rack in a large jelly roll pan and spray with non-cooking spray.

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In a bowl, whisk together buttermilk, salt, and cayenne.

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Pound out chicken breasts to roughly 1/2" thickness and add to buttermilk mixture (toss to coat well).

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Place crushed Kettle chips in a shallow baking dish. Pull one piece of chicken at a time out of the buttermilk and gently shake to remove some of the excess. Dip into the chips and coat thoroughly on both sides.

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Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.

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Place into oven and bake for 25-35 minutes, until cooked through (cooking times vary based on chicken thickness and actual oven temperature). Serve hot with jalapeno ranch dipping sauce.

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