Crispy Chicken with Avocado Salsa

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Episode 94

Corn Chip Crusted Chicken with Avocado Salsa

4 Cups Corn Chips, finely crushed

1 Tbsp. Chili Powder

4 (6oz.) boneless, skinless chicken breasts

3/4 tsp Kosher Salt

1/2 Tsp Pepper

3 Tbsp Mayonnaise

2 Cups Salsa

1 Firm, ripe avocado

Cilantro for garnish



Preheat oven to 350°. In a large bowl, stir together crushed corn chips and chili powder. Place chicken between pieces of plastic wrap, and pound to 1/2 inch thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper. Lightly brush chicken with mayonnaise on all sides. Press chicken into corn chip mixture to coat on all sides. Transfer chicken to wire rack placed inside a rimmed baking sheet. Bake chicken in oven until crisp and internal temp of 165° is reached, about 15 – 20. 

While chicken bakes, stir together salsa and avocado in a small bowl. 

Remove chicken from oven, and place on plates. Garnish with cilantro, and serve immediately with avocado salsa.

Serves 4 Active time about 10 minutes. Total Time 25 minutes

Recipe courtesy: Edward Bryant III