Potato Chip Chicken

Breaded chicken breasts – with a twist! This Potato Chip Chicken uses crushed potato chips as the breading for a tasty dinner idea that both the kids and adults will love.

If you love crispy chicken, you’ll also love this Chicken Pepperoni or these Spicy Chicken Sandwiches with Cilantro Lime Mayo.

You can never have too many chicken dinner recipes. Especially when they include chicken that is fried in a breading made from potato chips.

Yes, you read that right. Potato chips!

Let me tell you – this is such a fun way to change things up. The potato chip flavor really comes through. You get a crispy piece of delicious chicken. Dip it in your favorite sauce – we love Chick Fil A Sauce or BBQ Sauce – and dinner is a cinch!

Ingredients

• Chicken: You will need 3 chicken breasts that you will turn into 6 servings by slicing them in half. This makes the serving size more manageable, and it makes it easier to cook the chicken through without over cooking it. Plus, this way it cooks much faster!
• Potato Chips: My favorite kind of chips to use are sour cream and onion flavored. But really, you could use any flavor of potato chip.
• Flour: (not pictured above) The original recipe posted here did not have flour in the breading, but after re-testing and perfecting the recipe, we agreed that the flour really brought the breading together.
• Parsley: You’ll add a bit of parsley to the breading, and I like to sprinkle some fresh parsley over the top, as well.
• Eggs: The eggs will make it so that the breading will stick to the chicken.
• Worcestershire Sauce: This just gives some depth of flavor.
• Oil: I also ended up using more oil to fry the chicken than the original recipe here used. I used vegetable oil, but you can use any neutral oil that is good for frying.

How to Make Potato Chip Chicken

STEPS 1&2: Take each of the chicken breasts, and using a sharp knife, cut it in half horizontally. I think it’s easiest to start on the thicker end of the chicken breast. Cut it fully in half, making 2 thinner breast pieces.

STEP 3: Take the potato chips and place them in a gallon size ziplock bag. Use your hands or a mallet to crush the chips. They don’t need to be completely pulverized, but you do want to break them up well.

STEP 4: Place the crushed chips in a shallow dish (I like to use a pie plate) along with the flour and parsley. Mix this all together.

STEP 5: In another dish, combine the eggs and the Worcestershire sauce. Use a fork or a whisk to completely whisk it together.

STEP 6: Working with one chicken breast piece at a time, dip it into the egg mixture. Make sure it is coated, and let any excess drip off.

STEP 7: Transfer the chicken to the potato chip mixture. Coat the chicken completely.

STEP 8: Place the breaded chicken into a pan with hot oil. Fry until golden brown, then flip and cook the second side. Continue to cook until an internal temperature of 165ºF is reached.

Tips and Tricks

You want to make sure you use enough oil to go about 1/4″ up the pan. You can technically use less, but we did not think the breading was crispy enough with less oil, and there tended to be dry patches.

If your chicken is getting too dark and it is not cooked through yet, you can transfer it to the oven to continue to cook. I would suggest placing it on a cooling rack over a baking sheet to keep the bottom from getting soggy.

This recipe is best served fresh and hot. You can save any leftovers in the refrigerator, but it is harder to get the leftovers crispy. I suggest putting them in the air fryer for the best results.

More Family Friendly Chicken Dinners

Grilled Brown Sugar Mustard Chicken
Chicken with Parmesan Cream Sauce
Sweet and Sour Chicken

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Potato Chip Chicken

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Course: Main Dish

Cuisine: American

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Breaded chicken breasts – with a twist! This Potato Chip Chicken uses crushed potato chips as the breading for a tasty dinner idea that both the kids and adults will love.

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Ingredients

• ▢ 3 boneless, skinless chicken breasts (about 8-12 oz each)
• ▢ 7 oz sour cream and onion flavored potato chips
• ▢ 1/2 cup flour
• ▢ 2 tablespoons minced parsley
• ▢ 2 eggs
• ▢ 2 teaspoons Worcestershire sauce
• ▢ 1/4 cup neutral cooking oil for frying

Instructions

• Preheat the oven to 150ºF.
• With a sharp knife, butterfly the chicken breasts open to form 6 thinner slices. (If they are still thick, you can use a meat mallet to pound them out a little thinner.)
• Place the potato chips in a gallon size ziplock bag. Use your hands to crush the chips into fairly small pieces.
• Place the crushed potato chips in a shallow dish. (I like to use a pie plate.) Add the flour and the parsley and stir to combine.
• In another shallow dish, add the eggs and the Worcestershire sauce. Use a fork or a whisk to mix them together well.
• Heat the oil in a large skillet over medium heat. Once the oil is hot, take one of your chicken breast pieces and dip into the egg mixture. Then transfer to the potato chip mixture, making sure the chicken is well coated. (I will sometimes use my hands to press the breading onto the chicken to make sure it sticks.) Transfer the chicken to the hot oil. Repeat with two more pieces of chicken.
• Cook until the chicken is golden brown, then flip and cook the second side. Continue to cook until browned and until the chicken is cooked through. This should take about 10 minutes total. Transfer the chicken to a cooling rack set over a baking sheet, and transfer to the oven to keep warm.
• Repeat with the remaining 3 pieces of chicken.

Recipe Notes:

If your chicken is getting too dark and it is not cooked through yet, you can transfer it to the oven to continue to cook. I would suggest placing it on a cooling rack over a baking sheet to keep the bottom from getting soggy.

Originally adapted from Betty Crocker’s Quick and Easy Cookbook

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

 

Nutrition Information

Serving: 1serving, Calories: 507kcal (25%), Carbohydrates: 26g (9%), Protein: 37g (74%), Fat: 27g (42%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 5g, Monounsaturated Fat: 5g, Cholesterol: 172mg (57%), Sodium: 345mg (15%), Potassium: 941mg (27%), Fiber: 2g (8%), Sugar: 3g (3%)

Keywords: potato chip chicken