Description
Potato Chip Chicken is a crispy, oven-baked twist on breaded chicken, using crushed potato chips as the flavorful coating. It’s crunchy, juicy, and fun to make with just a handful of pantry ingredients.
Ingredients
- Chicken Breasts or Cutlets: 4 pieces – Boneless and skinless.
- Potato Chips: 2 cups, crushed – Plain, flavored, or kettle-style.
- Eggs: 2, beaten – Helps the coating stick.
- Salt & Pepper: To taste – Basic seasoning for the chicken.
- Optional Spices: Garlic powder, paprika, onion powder – For added flavor in the chip mix.
- Optional Butter or Oil: For drizzling or brushing – Helps browning.
Instructions
- Preheat oven: Set to 400°F (200°C). Line a baking sheet with parchment or foil.
- Crush chips: Place in a zip-lock bag and gently crush — leave some texture.
- Set up dredging stations: One bowl with beaten eggs, one with crushed chips and optional seasonings.
- Season and coat chicken: Season chicken with salt and pepper. Dip into egg, then press into chip mixture to fully coat.
- Arrange on baking sheet: Use a rack if available. Space pieces apart.
- Bake: Bake for 18–25 minutes, or until internal temp hits 165°F (74°C) and crust is golden.
- Serve: Let rest a few minutes. Serve hot with your favorite sides or sauces.
Notes
- Use ridged or kettle chips for best crunch.
- Don’t crush chips too fine — some texture makes a better crust.
- Leftovers can be reheated in the oven or air fryer to re-crisp.
- Try flavored chips for fun variations.
Nutrition
- Serving Size: 1 cutlet
- Calories: 320
- Sugar: 0g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg