This recipe offers a delightful twist on classic breaded chicken by using potato chips for a crispy and flavorful crust.
Combine the crushed potato chips, dried parsley, and smoked paprika in a shallow bowl.
Crush the potato chips finely for an even coating, but leave some larger pieces for extra crunch.
In another shallow bowl, whisk together the egg and Worcestershire sauce.
Ensure the egg mixture is well combined to help the coating stick properly.
Heat the vegetable oil in a nonstick skillet over medium heat.
Use a nonstick skillet to prevent the coating from sticking to the pan.
Dip each chicken breast into the egg mixture, then coat thoroughly with the potato chip mixture.
Press the chicken into the coating mixture to ensure it adheres well.
Cook the coated chicken breasts in the skillet for 10-12 minutes, turning once, until golden brown and cooked through.
Cook over medium heat to ensure the chicken cooks evenly without burning the coating.
Serve the chicken hot with your choice of sides, such as a fresh salad or roasted vegetables.
Garnish with fresh parsley for a pop of color and added flavor.
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