175g bag sweet chilli & sour cream potato crisps
4 x 225g chicken breast fillets, trimmed
¼ cup plain flour
2 eggs, lightly beaten
Olive oil cooking spray
Cooked French fries, to serve
2 baby cos, bases trimmed, thickly sliced
3 ripe tomatoes, cut into wedges
1 large avocado, chopped
¼ cup bottled ranch salad dressing
Pierce a small hole in potato crisp bag to release air. Using a rolling pin, crush crisps into small crumbs. Place in a shallow dish.
Dust chicken in flour seasoned with salt and pepper. One at a time, dip in eggs, then in crumbs, pressing on to coat. Place on an oiled, large oven tray. Spray with cooking oil.
Cook in a hot oven (200C) for about 20 minutes, or until golden brown and cooked through. Remove.
Meanwhile, make salad. Place all ingredients in a large bowl. Toss well.
Serve chicken with salad and fries.
TIP! Any flavoured potato crisps can be used for crumbs. Crumbed chicken can be prepared up to several hours ahead. Keep, covered, in the fridge.