Recipe: Red Hot Riplets Chicken

During our first married Christmas, Mary and I brought back a bag of Saint Louis’s famous Red Hot Riplets chips back home to enjoy. As far as chips go, these are some of the best in the country, so we always bring some back. Unfortunately, we thought the bag was partially crushed on the last leg — the drive from Cleveland to Washington.

Mary was sad that the chips might have been destroyed. So, I suggested we use it to coat some chicken breasts and bake them in the oven. Tonight we opened the bag to find them unharmed (the air saved them) but went forward anyway.

Here was the delicious result:

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Ingredients

* 2 eggs, beaten
* 1/2 big bag of Old Vienna LLC’s Red Hot Riplets (Order online)
* 2 large chicken breasts, halved into four pieces.

Directions:

1. Preheat oven.
2. Beat eggs in mixing bowl.
3. Crush to desired texture 1/2 bag of Riplets.
4. Toss individually with care and place on Pam’d, tinfoil-covered tray.
5. Bake at 375º for about 40 minutes, or until fully cooked and serve.

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