Lulu's Corn Chip Chicken

This is the kind of weeknight chicken that kids and grown-ups both clean their plates of, and it’s almost embarrassingly simple. The secret is mayonnaise. Brushed over the chicken breasts, it does two jobs at once: it glues on the crunchy coating and keeps the meat juicy as it bakes, basting it from the outside in.

The crust is crushed corn chips, which bring a salty, toasty, corn-y crunch that plain breadcrumbs can’t match, no shake-and-bake box required. A sprinkle of garlic powder, dry mustard, salt, and pepper seasons it all.

It bakes hands-off until the crust is golden and the chicken is cooked through, around 40 minutes. No frying, no mess, just crisp, savory chicken. Pull it at 165°F (74°C) internal so it’s fully cooked but still moist, and you’ve got dinner with almost no cleanup.

Kitchen Tips

• The mayo is the trick; it glues on the crust and keeps the chicken moist, so don’t skip it.
• Press the crushed corn chips on firmly so the coating stays put through baking.
• Cook to 165°F (74°C) in the thickest part so the chicken is done but not dried out.

Variations

• Use spicy or lime corn chips, or crushed tortilla chips, for a different crust.
• Add chili powder or smoked paprika to the seasoning, and serve with salsa or ranch for dipping.