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Updated July 14, 2014
strips bacon, cooked but not crispy
bag Food Should Taste Good™ chips, any flavor
cups neutral oil, for frying
Ranch dressing, for dipping
Cook bacon until it’s cooked through but not crispy. The easiest way to do this is to bake the bacon at 350°F for 8-10 minutes until it’s just cooked. You can also use a skillet, but watch it closely and try to keep the strips straight.
Whisk eggs together in a medium dish large enough to hold a strip of bacon without bending it. Open the bag of chips and smash the chips with a rolling pin or mallet until they’re in fine pieces. Pour crushed chips onto a plate.
When bacon is cooked, let it cool and then dip each strip in the beaten eggs and coat well. Then press the strips down on the crushed chips on both sides to coat them really well.
Heat oil in a large cast iron skillet until it reaches about 325°F. Careful: If the oil gets too hot, the strips will burn. When oil is hot and strips are coated, gently fry a few strips at a time for about 45-50 seconds per side until they’re crispy but not too browned.
Remove bacon from skillet and let drain on paper towels. Serve chip-crusted bacon with dipping sauces while warm!
- If you have a deep-fryer, feel free to use it. Just dunk the chip-coated bacon strips into the pre-heated deep-fryer for about a minute until they’re nicely browned.
More About This Recipe
- Bacon is crusted in crushed chips and then fried to a crispy crunch.
I used to go to a happy hour at a local watering hole where one of the most popular appetizers was just a bucket of bacon. It actually came in a bucket and was just as simple and delicious as it sounds.
The key, of course, is that the bacon is very crispy.
In an effort to make the strips a bit heartier (and crispier), I coated them with a layer of chips and lightly fried them until golden brown.
Bring me a bucket of these chip-crusted bacon strips any time!
The key to making this recipe work is to actually cook the bacon first, but you don’t want it to be completely crispy. If you cook it too much to start, then it will burn when you fry it later.
See those darker pieces above? While I would generally shoot for that level of crispiness on my bacon, that’s way too cooked for this recipe. You want the lighter version.
If you’re baking your bacon at 350ºF (which I recommend), you’ll want to bake it for around 10 minutes to get it to the cooked, but not crispy, stage.
I used plain Food Should Taste Good corn chips for my version, but you should absolutely change it up to suit your tastes. They have a huge assortment of chip flavors. You could probably use any of them!
Use a mallet or a rolling pin to really crush these chips into small bits.
Then just whisk up a few eggs in a large dish.
Once the eggs are whisked together, dunk the cooked bacon into the eggs to coat each strip well.
Then press the bacon into the crushed chips until each strip is really well coated.
To cook, heat a few cups of oil in a large skillet until it’s about 325ºF. You don’t want it too hot or it will burn the bacon.
Fry the bacon for about 45 seconds per side until the strips are lightly browned.
Then let them drain on a few paper towels so they stay nice and crispy.
I like to serve these guys with lots of ranch dressing and sriracha sauce.
They're a perfect appetizer or snack!
Nick believes that crispy bacon is the best thing. Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.
Following the success of its Doritos-coated chicken strips and Doritos breaded burger, DudeFoods is now introducing a Deep Fried Doritos Crusted Bacon recipe that adds even more of an extra crispy crunch to bacon.
The recipe involves thickly cut bacon that's already been fried and coated with flour and egg wash, which is then rolled in crushed up Dorito bits. From there, the chip-covered bacon is quickly dropped into a deep fryer to adhere all of that delicious Doritos flavor to the strips of bacon.
DudeFoods describes that the taste of the Doritos-coated bacon is powerful and "sucker punches your taste buds," which could be interesting to try as long as you don't mind your snack foods mixing with your breakfast ones.
#8 – Potato Chip-Crusted Catfish Nuggets with Creole-Spiked Sriracha Mayo
Crispy fried nuggets of catfish with a zesty dipping sauce.
This catfish is encased in an impenetrable wall of crispness. Every bite explodes with flavor, shatters with a crunch of spice, and gives way to the moist fish hidden securely inside. It is the perfect morsel–the perfect nugget. READ MORE AND GET THE RECIPE
I found this recipe on FACEBOOK awhile back, but can’t remember who from. I’ve adapted it slightly. This crispy chip crusted chicken is loaded with a creamy, spicy and cheesy stuffing that’s juicy AND crunchy.
ACTIVE PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL START TO FINISH TIME: 45 minutes
WHY I’LL MAKE IT AGAIN: I’ll make this recipe time and again because it was FULL of flavor, crunchy and juicy. Not to mention, everybody raved about it.
NOTES: Original recipe called for using Kettle cooked salt & pepper chips with a whole chopped seeded Jalapeno in the cheese mixture. Hubby and I tried the salt and pepper chips and HATED them so I had to rethink the recipe.
LOADED CHIP CRUSTED CHICKEN with BACON and CHEESE serves 4
4 boneless skinless chicken breasts
1 8 ounce bag Kettle Cooked Jalapeno flavored Potato Chips
3 eggs, lightly beaten
8 oz cream cheese, softened
2/3 cup medium Jack or cheddar cheese
1/2 cup crumbled bacon
1 tablespoon BBQ sweet rub (recipe below)
- Preheat oven to 375°.
- Line a baking sheet with foil and spray with non-stick spray.
- Use a sharp knife to slice each chicken breast almost all the way in half.
- Open the slice and press each breast flat.
- In a small bowl, combine the cream cheese, cheddar cheese, jalapeno, bacon, and sweet rub.
- Spread 1/4 of the mixture onto each of the butterflied chicken breasts.
- Fold the breasts over and press to smear the cream cheese mixture so it is evenly distributed within the chicken.
- Using food processor pulse chips until they are broken down into crumbs.
- Pour the crumbs out onto a shallow plate.
- Add eggs to a shallow dish.
- Dip the stuffed chicken breasts into the eggs, then into the chip crumbs, coating each side.
- Once all of the chicken breasts are coated with the eggs and Kettle Chips, place them on your grill or onto a baking sheet and into the oven.
- Cook for about 25 minutes, or until the internal temperature of the chicken reads 165°.
- Serve immediately and enjoy!
¼ cup dark brown sugar
1 teaspoon FRESH ground sea salt
2 teaspoons FRESH ground black pepper
2 teaspoons sweet smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon cayenne pepper
Bacon 'n' Bean Dip with Baked Potato Chips
Preheat the oven to 450 degrees . Line 2 baking sheets with parchment paper and fill a large bowl with cold water. Using a mandoline or a food processor fitted with a slicing disk, thinly slice the potatoes and place in the water. Change the water twice drain. Arrange the potato slices in a single layer on paper towels and pat dry.
In a large bowl, toss the potato slices with 1/4 cup olive oil to coat. Arrange half the slices in an even layer on the prepared baking sheets and season with salt. Bake until golden brown, about 25 minutes. Transfer to paper towels and let cool. Repeat with the remaining slices.
Meanwhile, in a medium saucepan, cook the bacon over medium heat, stirring occasionally, until crisp. Using a slotted spoon, transfer the bacon to a small bowl and set aside. Discard the bacon fat. Add the remaining 2 tablespoons olive oil, the carrot, onion and garlic to the saucepan and cook over medium heat, stirring, until tender, 6 to 8 minutes. Add the beans, cover and cook over medium-low heat for 5 minutes. Let cool.
Using a food processor, puree the bean mixture, yogurt and 2 or 3 tablespoons water until nearly smooth. Add the reserved cooked bacon and pulse to incorporate. Season to taste with salt and pepper. Serve the dip with the potato chips.
Chip Crusted Baked Chicken
Simple chicken dinners are always fool proof for dinner. Bread some boneless, skinless tenders, stick them in the oven and voila, it’s ready in 30! This time though, I used potato chips instead of breadcrumbs to give the chicken an incredible crust. They added a whole new depth of flavor and texture to the usual!
My love for Trader Joe’s knows no bounds. These chips were a recent discovery and I’m obsessed. I crushed the entire 6 ounce bag into crumbs in a zip top bag with a rolling pin. It was very cathartic! If truffle is not your thing or there isn’t a Trader Joe’s handy, use a 6 ounce bag of whichever chips are your faves! Sour Cream and Chive is another favorite flavor of mine and would be so good in this recipe. I simply put each of my chicken tenders through a seasoned egg mixture, then coated them in the chip crumbs. Once they were all done and laid out on the sheet tray, they just had to bake for 30 minutes at 375. It was as easy as that!
I just served them with some salad and potatoes for a complete meal. Oh my gosh, the truffle chips made such an incredible, flavorful and crisp coating. While those chicken tenders were baking, I could throw those sides together and have dinner on the table quickly. Hope you all enjoy it as much as we did here!! xoxo
Chip Crusted Baked Chicken
Air Fryer Doritos Chicken Strips or Tenders
They&rsquore crispy coated with crushed Doritos or nacho cheese tortilla chips! We&rsquore obsessed with the salty, crunchy flavors of crushed nacho cheese tortilla chips. Adding the crispy texture of air fryer Doritos crust gives the most flavorful chicken strips. Be ready to make a second batch because they&rsquore perfect as an appetizer or for dinner. A fresh green healthy salad is a nice balance to this dish or if kids want pasta to pair, then it makes a hearty meal for them. Adults will enjoy them as well because beer pairs perfectly with these as a nacho cheese crusted chicken strip recipe appetizer!
Video: Air Fryer Doritos Crusted Chicken Tenders Recipe
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"This was super easy to make! I used fresh thyme and dried rosemary and oregano."
Get your salty-sweet fix with this chocolatey bark topped with pretzels, peanuts and potato chips.
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