The Better Chip Crusted Chicken & Buffalo Brussels

The Better Chip provided me with product and/or compensation for this post, however the opinions I shared are my own.

I recently joined The Better Chip Blogger Program and received a kit with samples of many different chip flavors, plus some fun “accessories”.

How awesome is that headband? I already promised Becki the gluten-free button!

How awesome is that headband? I already promised Becki the gluten-free button!

I’m a sucker for any restaurant entree described as “crusted” with something. Almond-crusted, cashew-crusted…so why not chip-crusted? I used this recipe as a guide and decided, based on a Whole Foods sale on chicken breasts, to make The Better Chip Crusted Chicken! But meat does not a meal make so I also opted to pair it with a recipe of Kaitlin’s that I’ve been wanting to make for awhile…buffalo sauce baby cabbages with goat cheese. After a long day at work and the gym it seemed making this meal took forever, but the wait ended up being well worth it.

Luckily wine "helped" me through the process ;)

Luckily, wine “helped” me through the process ;)

The Better Chip Crusted Chicken & Buffalo Brussels


  • 1lb chicken breast
  • 1 crushed mini-bag of The Better Chip Chipotle & Sea Salt flavor (or 1/2 and 1/2 of Chipotle & Sea Salt and the Red Peppers flavor, but you may end up ditching a lot of extra chips)
  • 2 egg whites
  • 1/2lb baby baby cabbages (of course you can use regular size too!)
  • 1/2 tbsp extra-virgin olive oil
  • garlic salt (to taste, for brussels)
  • buffalo sauce (as much as desired, I used S&F Honey Buffalo…another Whole Foods sale item!)
  • goat cheese crumbles (as much as desired)

Freshly rinsed and ready to roast!


For Chicken:

  1. Preheat oven to 350 degrees (F).
  2. Prepare crushed chips in one bowl and two egg whites in a second bowl.
  3. Trim fat from raw chicken breast(s) as desired. Coat in egg whites, then in chips. Lay on a pan.
  4. Bake in oven, flipping over when halfway done. Your oven heat will determine exactly how long before flipping, but I flipped after 10-15 minutes.
  5. Once you think chicken is done, be sure to cut breast(s) in half to be sure!
The coating station!

The coating station!


Crusted chicken, pre-oven.

For Brussels:

  1. Rinse baby baby cabbages, then coat in EVOO and garlic salt.
  2. Lay out on pan and put into oven. I had the brussels and chicken in the oven separately, but same-time works too!
  3. Roast until as done as you’d prefer (I did about 20 minutes).
  4. Add to bowl and combine immediately with desired amount of buffalo sauce and goat cheese. Toss so cheese melts into dish.
The specific sauce and goat cheese I used, along with the roasted brussels.

The sauce and goat cheese I used, with the piping-hot brussels (ready for coating).



I thought the chipotle/jalapeno chips crusting the chicken and the buffalo sauce on the brussels paired very well! It could have been a bit much but I tried not to use too much buffalo sauce, to be on the safe side. I’m excited to try more The Better Chip flavors, including the new Beet! I know my gluten-free friends Becki and Kaitlin would appreciate the fact that these chips are gluten-free, and the chips are also made with non-GMO ingredients. If you’re interested in trying them for yourself¬†The Better Chip website has a store locator, or you can order them on Amazon! And if you already love The Better Chip, or want to learn more, join the Insiders program and get access to exclusive offers and prizes here.

Ah yes, more of that wine as a reward for a meal well cooked.

Ah yes, more of that wine as a reward for a meal well cooked.

In total this meal took me about an hour. It would’ve taken me less time if I was a) more experienced at cooking, b) waiting til dishes were done so I could re-use them, and c) not unpacking from Thursday and re-packing for Friday at the same time. But it was so totally worth it to put that much into a dinner and enjoy it so much. Plus I ended up with leftovers of both the chicken and the brussels! I’m glad I made extra though, because I’m not anxious to re-do another long dinner for awhile.


It’s a shame this meal I’m most proud of ever looks so un-photogenic! Unpictured are seconds of the buffalo brussels.

I’m very grateful to The Better Chip for providing me with both plenty of chip samples as well as the funds to purchase the other ingredients for this post. Now that I’m living on my own, any help with my grocery shopping budget is MUCH appreciated!¬†Especially when said grocery shopping results in a meal that tastes so delicious.

Do you enjoy crusted protein dishes? Have you ever made any?

Have you ever cooked with or eaten baby baby cabbages?

What’s your favorite brand of chip?

9 Responses to "The Better Chip Crusted Chicken & Buffalo Brussels"

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  1. Susan

    February 28, 2014 at 10:45 AM

    I have to try this Brussels recipe. It looks insanely good. I recently made about this same dish, but used the new sweet chili pistachios as the crust. It was awesome.

    Have a fabulous weekend!

    • Caitlin

      February 28, 2014 at 11:25 AM

      Oooo that sounds amazing! And yes I bet even hubs would dig this dish.

  2. Missy

    February 28, 2014 at 11:21 AM

    Ever since I read this post —>

    I have wanted to crust all the things, but haven’t been cooking at all. After work and working out I am decidedly anti-work and cooking is work. LOL.

    But now here’s this reminder just in time for the weekend! Looks delicious.

    PS- This is the first time I ever heard of baby baby cabbages. WHHAAT. I need those. i also still love that wine glass.

    • Caitlin

      February 28, 2014 at 11:25 AM

      I am the same way! I need to do more food prep on the weekend and ensure weeknight cooking does NOT have to happen.

  3. Sam @ Better With Sprinkles

    February 28, 2014 at 12:32 PM

    Ohmygod, that meal basically screams my name – must recreate! Whenever I do crusted dishes as home I usually use crushed corn flakes – I need to branch out with that a little bit!

  4. Kelly @ Cupcake Kelly's

    February 28, 2014 at 1:27 PM

    I love any kind of baby cabbages. I make a buffalo chicken chipotle inspired bowl and it’s super easy. I’ll send it to you!

  5. Tina Muir

    February 28, 2014 at 1:51 PM

    Yummmm! I love crunchy food!! Chicken is so much better with a crunchy shell! Would never think to add chips! But that would be great! Yum!

  6. Brittany @ Barr & Table

    March 8, 2014 at 7:55 PM

    Definitely pinning this one! That chicken sounds fabulous! (And obviously I joined the Insiders Club too)


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