Juicy chicken breasts coated in crispy crunchy potato chips. Now I can eat potato chips for dinner, and not feel guilty about it! I like to serve with pasta salad and baked beans for a quick easy supper.
I love turning snacks like crackers or pretzels into dinner. I’m a snacker by nature, and finally, I can eat chips and call it dinner!
If you have never made Potato Chip Chicken you are missing out. It is moist on the inside, crispy on the outside. The chips also give it an amazing flavor. and has amazing flavor. Change up the flavor of chips to create different flavors of chicken if you’d like.
As written the recipe is gluten and dairy-free, but always be sure to check your packaging as ingredient sources can change.
This recipe is one of my family’s favorites and I hope it becomes one of yours too.
Why This Recipe Is One of My Favorites
- Common Ingredients: I almost always have chicken breasts in my freezer and potato chips in my pantry.
- Quick: This supper cooks up in less than 45 minutes, make it perfect for busy weeknights.
- Crispy Crunchy: If you’re looking for a baked chicken recipe that gives you that audible crunch when you bite it, this is for you.
Ingredient Notes
- Chicken: If you don’t want to cut your chicken breasts in half, look for thin cuts in your meat department. You can also make this recipe with chicken tenders.
- 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. Play around with it and find a new family favorite.
- Dipping: Serve with your favorite dipping sauce such as BBQ sauce, homemade ranch, or honey mustard.
How To Make Potato Chip Crusted Chicken
- Prep Work: Preheat oven and line pan.
- Crush Chips: Crush using a rolling pin and a plastic baggie.
- Cut Chicken: Cut chicken in half, and pound thin.
- Breading Station: Set up shallow dishes with egg, and chips. Dip first in egg and then chips. Top with additional chips.
- Bake: Bake for 40-45 minutes.
Tips and Tricks
- Halve and Pound Your Chicken: Don’t skip cutting the chicken in half. This helps it cook faster, and reduces the risk of it drying out. Also, be sure to pound it thin to break up the muscle fibers. This leads to ultra-tender chicken.
- Keep it Clean: Line your pan with foil for easy cleanup. Also: pound your chicken wrapped in plastic wrap to avoid splatters.
- Chicken is done when the juices run clear and the internal temperature reaches 165 degrees.
- Leftovers: Store leftovers in the fridge for up to 3 days. Freeze for up to 2 months. Reheat in the oven or air fryer to crisp it up again.
More Winner Winner Chicken Dinners
Instant Pot Chicken and Dumplings
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Potato Chip Chicken
Juicy chicken coated in super crunchy potato chips. Finally, chips are an appropriate dinner!
Print
Rate
Servings: 6 Servings
Calories: 290kcal
Ingredients
- 3 Boneless Skinless Chicken Breasts About 1 Pound
- 1 Large Bag Potato Chips Crushed
- 2 Eggs Beaten
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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.
- 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.
Notes
Ingredient Notes
- Chicken: If you don't want to cut your chicken breasts in half, look for thin cuts in your meat department. You can also make this recipe with chicken tenders.
- 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.
- Halve and Pound Your Chicken: Don't skip cutting the chicken in half. This helps it cook faster, and reduces the risk of it drying out. Also, be sure to pound it thin to break up the muscle fibers. This leads to ultra-tender chicken.
- Keep it Clean: Line your pan with foil for easy cleanup. Also: pound your chicken wrapped in plastic wrap to avoid splatters.
- Chicken is done when the juices run clear and the internal temperature reaches 165 degrees.
- Leftovers: Store leftovers in the fridge for up to 3 days. Freeze for up to 2 months. Reheat in the oven or air fryer to crisp it up again.
Nutrition
Calories: 290kcal | Carbohydrates: 19g | Protein: 16g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 268mg | Potassium: 851mg | Fiber: 2g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg
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Yummy! This was the perfect and tasty for dinner! We can’t wait to try this recipe with different chips next time! So excited!
My family loved this! It was so crispy and delicious!
wow! Sounds interesting! A new way to make chicken! Yummy!
Wow! The chicken really does turn out amazing! Awesomely crispy on the outside with really great chip flavor, yet so moist inside! Yum!
My kids were in heaven! Potato chips for dinner! HUGE hit!
How fun was this?! Loved the salty crispy coating and the ease of the recipe. You can’t beat a delicious main dish with 3 ingredients. Thanks!
This Potato Chip Chicken needs to be added to our weeknight dinner rotation!
My family could not get enough of these, the kids absolutely loved them!
My Grandsons are excited about this recipe. The chicken is so tender and moist. You all are going to love it.