- Two 3-ounce boneless, skinless chicken breasts (visible fat removed)
- 1/3 cup low-fat buttermilk
- Olive oil spray
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- Pinch of cayenne
- 1½ ounces (about 1/2 cup) ﬁnely crushed Baked! Rufﬂes potato chips
1. Place the chicken breasts between two sheets of plastic wrap or wax paper on a ﬂat work surface. Use the ﬂat side of a meat mallet to pound them to an even 1/2-inch thickness. Put the chicken breasts in a resealable plastic bag that is slightly larger than the breasts. Pour the buttermilk over the breasts, seal the bag, and then turn the bag to coat. Refrigerate for at least 6 hours or overnight, rotating once or twice.
2. Preheat the oven to 450°F.
3. Lightly mist a small nonstick baking sheet with spray. Mix the onion powder, paprika, black pepper, salt, and cayenne in a small bowl. Put the chips in a medium shallow bowl.
4. Remove one chicken breast from the buttermilk and let any excess buttermilk drip off. Sprinkle both sides of the breast evenly with half of the seasoning mixture. Then transfer the breast to the bowl of crushed chips and cover completely with the chips.
5. Place the coated breast on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
6. Lightly mist the top of both breasts with spray. Bake for 4 minutes, and then carefully ﬂip the breasts with a spatula, being sure not the remove the coating. Lightly mist the tops with spray and bake for another 3 to 5 minutes, or until the coating is crispy and the chicken is no longer pink inside. Serve immediately.