Delicious, crispy chicken in a spicy red sauce.

Ingredients

• 2 chicken breasts, butterflied and pounded to 1/8 inch thick
• 2 tsp. kosher salt
• 1 cup bread crumbs
• 20 grams of NON-kettle-cooked salt & vinegar chips
• 2 tsp. oregano and parsley
• 1 1/2 tsp. garlic powder
• 2/3 cup flour
• 2 eggs, beaten
• 4 tbsp. butter, divided into tablespoons
• 2 tbsp. olive oil
• 1 cup spicy red sauce
• 2 ounces shredded Mozzarella cheese
• 2 ounces shredded Fontina cheese

Process

1. Cut the butterflied and pounded chicken breasts into 6-8 even chunks. Season liberally with kosher salt, place on a rack, and refrigerate for 30 minutes.
2. Combine breadcrumbs, chips, oregano, and garlic powder in a 1-gallon zip-top bag. Crush it into tiny pieces, into a coarse breading.
3. Set up your breading station: take three loaf pans. Fill the first with the flour, the second with the beaten eggs, and the third with the crumbs.
4. Bread the chicken: take a piece of chicken, dip it in the flour, then coat it with the egg wash and the crumbs. Place the breaded chicken pieces onto your rack.
5. Put the rack in the top 1/3 of your oven and crank up the broiler. Do not put the chicken in the oven yet.
6. Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a pan over medium. Once the oil is hot, add half of the chicken, cooking 2 minutes per side. Place the chicken on a clean rack.
7. Spread 3/4 cups of red sauce onto a baking dish. Broil it for one minute and 45 seconds.
8. Remove the dish, arrange the chicken on the hot sauce in a single layer, and dot with more sauce. Spread the cheese on top.
9. Broil the chicken for 2 minutes to get the cheese nice and gooey.
10. Garnish the chicken and serve.

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