Crispy Potato Chip Chicken
Juicy chicken coated in super crunchy potato chips. Finally, chips are an appropriate dinner!
Servings 6 Servings
Calories 290kcal
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
Ingredient 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.
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- 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.
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- Halve Your Chicken: Don't skip cutting the chicken in half. This helps it cook faster and reduces the risk of it drying out.
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- Pound Away: Also, be sure to pound the chicken thin.
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- I like to place my chicken between two layers of plastic wrap to minimize mess (and germs!)
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- Pound Away: Also, be sure to pound the chicken thin.
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- 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!
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- Keep it Clean: Line your pan with foil for easy cleanup.
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- Chicken is done when the internal temperature reaches 165 degrees.
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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