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Hasselback Cheese Puff Fried Chicken

by Betsy Carter featured in Amazing Budget-Friendly Dinners

Inspired by cookingtv-channel.com

Ingredients

for 4 servings

  • 4 boneless, skinless chicken breasts
  • salt, to taste
  • pepper, to taste
  • 3 cups
    buttermilk (720 mL)
  • 1 packet ranch seasoning
  • 10 cups
    cheese puff (270 g)
  • oil, to fry

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Preparation

  1. Season chicken breasts with salt and pepper.
  2. Make parallel cuts in each chicken breast without slicing all of the way through. Place chicken breasts in a large bowl.
  3. Add buttermilk and ranch seasoning mix to the bowl and stir until chicken is well-coated. Marinate in refrigerator for 4 hours, or overnight.
  4. While chicken is marinating, place cheese puffs in a food processor or blender and pulse until finely ground. Pour into a large bowl.
  5. Using tongs or yours hands, toss each marinated chicken breast into cheese puff powder.
  6. Bend coated chicken breast to form a hollow circle. Use a toothpick to seal the ends together.
  7. Heat oil to 350°F (175°C) in a large skillet or pot.
  8. Carefully place each breast in the hot oil and cook for 4-5 minutes, or until internal temperature of chicken breast reaches 165°F (75°C).
  9. Remove the chicken breasts and transfer to a paper towel-lined plate.
  10. Serve with french fries, carrots, broccoli, and ranch dressing, if desired.
  11. Enjoy!
 

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