If this Fall Inspired Saucy Terra Chip Chicken doesn’t scream Fall, then I don’t know what does! Between the rich colors, fall vegetables, and the beautiful leafy look of the chips, this recipe is the epitome of the season. That’s why I knew it would be perfect for my Sukkot (the Jewish festival of huts) menu this year.
The chips are made up of many different fall vegetables like sweet potatoes, beets, and parsnips. Amazingly, each chip’s flavor is distinguishable and contributes to the chicken’s special and delicious taste!
The. Sauce. Is. A. Must.
Simple yet delicious, the sauce takes the chicken to the next level. It makes it extra moist, sweet, and slightly spicy. I wouldn’t make this recipe without the sauce. It makes it that good! In fact, this sauce pretty much makes any cooked poultry that much more delicious.
Don’t be shy with the sauce either! Be generous and completely coat the chicken with it right before serving.
When serving this Fall Inspired Saucy Terra Chip Chicken, I like using a big white platter to allow all the colors to really pop!
- 1 6.8oz bag Terra chips (original, sea salt)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 skinless, boneless chicken breasts, cleaned
- 1 egg, beaten
- Oil
- For the sauce:
- 1 cup honey
- 6 tablespoons hot sauce (I like Frank’s Hot Sauce)
- Preheat the oven to 350 degrees F. Line a sheet pan with foil and spray with non-stick cooking spray. Set aside.
- In a food processor fitted with a metal blade, process the chips into fine crumbs. I recommend processing them in two batches to ensure the crumbs become extra small in size.
- Place the crumbs on a large plate. Toss with salt and pepper.
- Coat the chicken in the egg, allowing excess egg to drip off. Then coat the chicken in the chip crumbs. Coat both sides, pressing the crumbs on the chicken so they stick well.
- Place the coated chicken on the prepared sheet pan and drizzle with oil.
- Bake for 30-35 minutes, or until the chicken is completely cooked through.
- To prepare the sauce, simply mix the honey and hot sauce together until well combined.
- Right before serving, generously drizzle some of the sauce over the chicken. Place the leftover sauce in a bowl and serve as well.
You can also use thin chicken cutlets for this recipe. Simply adjust the cooking time to 20-25 minutes, or until completely cooked through.
When reheating, cover with foil and avoid placing over direct heat. In fact, I recommend leaving it either near (not in) a warm oven or on top of other food on a warming tray. This will allow the chicken to become warm without drying it out or making the chips too soft.
I loved all the rosh hashana recipes. I made the short rib flanken. It looked a little complicated but it didnt end up being hard at all and was totally worth it. the apple carrot cake was so easy and came out amazing. i substituted talapia for the seabass recipe with the pesto recipe and it as delicious and i got lots of compliments. Last thing i made was the cous cous with beets and sweet potatoes, substituting the cous cous with quinoa since one of our guest is gluten free. she loved it! Everthing was easy and delicious. Cant wait for more sukkot recipes!
So glad the recipes were easy and such a hit with your guests! I love your use of quinoa instead of couscous-definitely going to try that! Will be posting more Sukkot recipes very soon 🙂