First off, thank you all for your iPhone app suggestions! I have loved checking them all out!

So, do you remember that photo I tweeted last night (If you couldn’t tell, I’m totally loving the Instragram App)? Well, this is what it looked like prior to being demolished:

Hubs and I are sort of obsessed with Kettle Brand potato chips. In fact, I hardly ever buy them because we eat the entire bag in a day or two (just keepin’ it real). My absolute favorite is the Salt and Vinegar flavor… those babies are dangerous (aka: flipping UH.MAZING.).

Well, I recently had a hankering for some Salt and Vinegar Kettle Chips and walked over (yes, I basically live next door) to Publix only to find that they were <GASP> out of them! How dare you, Publix! haha

Well, I have to say, I am now glad they were out because it forced me to broaden my flavor horizon. I saw the Jalapeno flavor and I just knew that I was on to something good! I brought them home and opened up the bag and before the hubs and I knew it, the bag was GONE. oops. Anyhow, if you like a little kick (which you KNOW hubs and I do), these are your new chip flavor…

 

 You’re welcome.

So what does all of this have to do with dinner last night? Well, I got the brilliant idea to crust some chicken in those said jalapeno chips.  I of course had to go buy another bag (plus a spare bag for good measure haha). 

Excellent decision, my friends.

Now, what does one pair Jalapeno Kettle Chip Crusted Chicken with??? Why, homemade buttermilk jalapeno ranch, of course! And I opted for a side of roasted broccoli to counteract the oils in the kettle chip (oh yah, and that ranch sauce too hah).

This dish is not for the faint of heart. It’s got a bit of a kick to it (not, like crazy burns your mouth off like thai food kind of kick), but it definitely gives your tongue a little tingle. If you’re not into spicy, try this with another flavor of Kettle chips omit the jalapenos from the sauce (even though it’s totally sacrilegious in my books). 

Here’s the thing, my geneology may tell me that I’m a European Mutt: Swedish, Irish, German, Dutch, and English (talk about a mix!). However, my stomach tells me I’m Mexican. This girl loves her some spicy food! I. can’t. help. myself. If you are anything like me – you. will. love. this.

Enjoy!

***NOTE: Kettle Brand did NOT compensate me in any way shape or form to post this… these chips are just a product that I love and wanted to share with ya’ll!***

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Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25-35 minutes

Total Time: 35-45 minutes

Easy meal to "kick up" (literally) your weekly meal rotation!

Ingredients:

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

Directions:

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

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. In a bowl, whisk together buttermilk, salt, and cayenne. Pound out chicken breasts to roughly 1/2" thickness and add to buttermilk mixture (toss to coat well).

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

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.