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A plated portion of Potato Chip Chicken, with a golden, crispy crust made from crushed chips, perfectly cooked on the inside, and garnished with fresh herbs for a flavorful presentation.

Potato Chip Chicken

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Elevate your dinner game with this Potato Chip Chicken recipe—crunchy, golden chicken coated in crushed potato chips. Perfect for family meals or weeknight dinners! 🧂🍴

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • For the Chicken:
  • 4 boneless, skinless chicken breasts (or thighs)
  • 1 cup all-purpose flour
  • 2 large eggs (beaten)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • For the Coating:
  • 2 cups crushed plain or flavored potato chips (e.g., sour cream & onion, barbecue, or sea salt)
  • Optional Additions:
  • ½ tsp cayenne pepper (for heat)
  • 1 tsp dried herbs (like parsley or thyme for extra flavor)

Instructions

  1. Preparing the Ingredients: Preheat the oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Pat the chicken dry with paper towels and season both sides with salt, pepper, garlic powder, and paprika. Crush the potato chips by hand or in a food processor until coarse crumbs form.
  2. Setting Up the Breading Station: Set up three shallow bowls: one with flour, one with beaten eggs, and one with crushed potato chips. Dredge each piece of chicken in flour, shaking off excess. Dip it into the beaten eggs, ensuring full coverage, then press it into the crushed potato chips, coating evenly on all sides.
  3. Baking the Chicken: Place the coated chicken pieces on the prepared baking sheet, leaving space between them for even cooking. Bake for 25–30 minutes or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy. For extra crispiness, broil for 2–3 minutes at the end, watching closely to avoid burning.
  4. Serving the Chicken: Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh herbs if desired. Serve hot with your favorite dipping sauces or sides.

Notes

  • For a gluten-free option, use gluten-free potato chips and flour.
  • Low-carb alternative: Substitute crushed pork rinds for potato chips.
  • Storage tip: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
  • Author: Serena Miller
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American-inspired

Nutrition

  • Serving Size: 1 piece (1/4th of the recipe)
  • Calories: 380 kcal
  • Sugar: 2 g
  • Sodium: 500 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Protein: 28 g
  • Cholesterol: 120 mg

Find it online: https://www.serenarecipes.com/potato-chip-chicken/