Chip Shot Chicken

1 medium bag barbecued potato chips (crush enough to make 2 cups crumbs) 5 to 6 chicken thighs, skin removed 1 cup sour cream

Preheat oven to 350. Tear a small hole in chip bag to let air out. Crush chips in bag with a rolling pin. Dip chicken in sour cream and roll in potato chip crumbs. Place on a baking sheet and bake uncovered for 1 hour. Serves 4 to 6 Source: The Golf Cookbook

Contributed by: Edit

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