• Cooking Time:
  • Servings:
  • Preparation Time:



  • 1 pound boneless, skinless chicken breasts or chicken tenders, cut in big chunks (2" chunks)
  • 1/2 cup buttermilk ranch salad dressing 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon hoisin sauce
  • about 5 cups sour cream and onion potato chips, crumbled/crushed and placed in shallow bowl
  • celery sticks and carrot sticks


  • Preheat oven to 350 F.
  • Place chicken pieces, salad dressing, salt, black pepper and hoisin sauce in a medium bowl; stir well to coat.
  • Let stand for 10 minutes to develop full flavor. Dredge in crumbled potato chips.
  • Arrange in single layer on a aluminum-foil lined and greased baking sheet.
  • Bake, uncovered for 20 minutes or until juices run clear (fork-test).
  • Transfer to serving platter with fresh celery and carrot sticks and serve with easy ranch-bbq sauce.

Categories: Appetizer  Poultry 
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