Curtis Takaoka recommends crushing the potato chips in the bag they come in when making his Potato Chip-Crusted Chicken. Baked for about an hour, the chicken is moist and the crust is crunchy. In 1957 ...

"I loved cornflake chicken and Shake 'n Bake as a kid. This version gives a nod to my childhood nostalgia, with some upgrades," says the food writer, who shares this recipe from her latest book, Colu ...

Yield: 10 to 12 entree or 20 appetizer servings. 2 1/2 pounds chicken breast tenderloins> 1 (16-ounce) container sour cream> 1 (15- to 20-ounce) bag regular salted potato chips or barbecue-flavor ...