Potato Chip Chicken
My potato chip chicken features juicy chicken coated in crispy crunchy potato chips. It's so crunchy you'll swear it's baked, not fried!
I love breading chicken with pantry staples like crackers or pretzels for an easy and tasty dinner. This Potato chip chicken is my new favorite. I'm a snacker by nature. Finally, I can eat chips and call it dinner! If you have never tried it, you're missing it! It is moist on the inside and SUPER crispy on the outside. The chips also give it an amazing flavor.You can even change up the variety of chips to create different flavor combinations your family will love.
It always brings my family running to the table. Bonus: The recipe is gluten—and dairy-free, as written, but always be sure to check the ingredients' packaging, as ingredient sources can change. We love it on busy weeknights and lazy weekends alike. I like to serve it with pasta salad and mashed potatoes for an easy and complete meal.
Ingredient Notes and Shopping Tips
- Chicken: If you don't want to cut your chicken breasts in half, look for thin cuts in your meat department.
- Potato Chips: I used Lays wavy potato chips for this recipe, but feel free to use your favorite. BBQ, Sour Cream and Onion, or even Flamin Hot would be yummy.
- Dipping: Serve with your favorite dipping sauce, such as BBQ sauce, homemade ranch, or honey mustard.
Chicken Tenders
You can also make this recipe with chicken tenders. You'll cook tenders about ½ the amount of time as chicken breasts.
️Krystle's Tips and Tricks️
- Chip Hack: I like to crush my chips while they're still in the bag so I don't waste another bag or bowl. Crush them until they're in small pieces, but still have some texture.
- Halve Your Chicken: Don't skip cutting the chicken in half. This helps it cook faster and reduces the risk of it drying out.
- Pound Away: Also, be sure to pound the chicken thin to break up the muscle fibers. This leads to ultra-tender chicken.
- I like to place my chicken between two layers of plastic wrap to minimize mess (and germs!)
- Keep it Clean: Line your pan with foil for easy cleanup.
- Chicken is done when the juices run clear, and the internal temperature reaches 165 degrees, per the FDA. Don't overcook or it will dry out.
Wet Hand/Dry Hand
Use one hand to dip into the egg and one to dip into the chips so you don't end up with breaded fingers!
FAQs
Yes. I suggest using boneless thighs for a faster cook time.
Yes, air fry for 7-8 minutes per side at 390 degrees F.
More Winner Winner Chicken Dinners
📖 Recipe
Crispy Potato Chip Chicken
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Ingredients
- 3 Boneless Skinless Chicken Breasts About 1 Pound
- 1 Large Bag Potato Chips Crushed
- 2 Eggs Beaten
- 2 Tablespoons Seasoning Salt I used Lawry's
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with foil, and spray with Pam.
- In a shallow dish, beat eggs.
- Crush potato chips in a ziploc bag with a rolling pin. Pour into another shallow dish.
- Cut chicken breasts in half lengthwise. Pound with a meat mallet. Season with seasoning salt.
- Dip chicken into egg, and then potato chips. Sprinkle with additional chips.
- Place onto prepared pan and bake for 40 minutes or until chicken reaches an internal temperature of 165 degrees F.
Video
Notes
- Chicken: If you don't want to cut your chicken breasts in half, look for thin cuts in your meat department.
- Potato Chips: I used Lays wavy potato chips for this recipe.
-
-
- Chip Hack: I like to crush my chips while they're still in the bag. Crush until they're in small pieces, but still have some texture.
-
- Halve Your Chicken: Don't skip cutting the chicken in half. This helps it cook faster and reduces the risk of it drying out.
-
- Pound Away: Also, be sure to pound the chicken thin.
-
- I like to place my chicken between two layers of plastic wrap to minimize mess (and germs!)
-
- Pound Away: Also, be sure to pound the chicken thin.
-
- Wet and Dry Hand: Use one hand to dip into the egg and one to dip into the chips so you don't end up with breaded fingers!
-
- Keep it Clean: Line your pan with foil for easy cleanup.
-
- Chicken is done when the internal temperature reaches 165 degrees.
-
Nutrition
Leftovers
- Storage: Store leftovers in the fridge for up to 3 days.
- Freezing: Freezing is not recommended as it won't stay crispy.
- Reheating: Reheat in the oven at 400 degrees F for 7-9 minutes or until warmed through.
Frequently Asked Questions
Yes! Cook at 400 degrees for 8-10 minutes.
My family LOVED this recipe!!!
I have a feeling I will be making it a lot in the future!
substitute lays with
Utz
The Crab Chip
with chesapeake bay crab seasoning...
Hi Mark,
GENIUS! Thanks for sharing your yummy substitute with us. As a Pennsylvania girl, I love me some Utz chips!
Thanks for the easy and 0h-so-good recipe. The first time I made this, I used flavored potato chips (chile mango lays) that we didn't really like much as a chip, but Oh My it was AWEsome as a coating for chicken tenders! Best ever! I did pound the tenders a little. This last time, I used chile lime taco chips, and it was absolutely mouth watering. Dips were ranch and guacamole. Thanks! Jasmine
Yay so glad you like it. I've never seen those chips I'll have to look for them yummy!
I was looking for a gluten-free recipe for a crispy "breaded" chicken. This was perfect. I used boneless skinless chicken thighs (since that's what I had thawed) and kettle chips. They were deliciously moist on the inside and crunchy on the outside. Next time I will try Ruffles! I didn't have the Lawry's sale either so I just used salt, pepper, and paprika. I'm looking forward to trying different seasonings and chips flavors. I'm sure it would be great sooooo many ways. Thank you for the recipe!
Krystle, this sounds fantastic! I can virtually taste this!
I’m not sure what cutting the breast “in half” means? Cut it so there’s a right half and left half, or so there’s a bottom half and top half? Thanks.
Hi Phil,
This is a good question. I cut it in half horizontally so there is a top and bottom half. (i.e. it's thinner and cooks quicker without drying out). Hope this helps!
This sounds so salty and crunchy! What a great twist on chicken. This would be fun to make for a get together!
this is a cool twist to any recipe.. and i want to try it with tofu or some other vegetable for sure
What a neat way to prep chicken, the texture kind of reminds me of tempura. I'll have to try this method out!