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.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 507kcal

Author Deborah Harroun

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.)
3 boneless, skinless chicken breasts
Place the potato chips in a gallon size ziplock bag. Use your hands to crush the chips into fairly small pieces.
7 oz sour cream and onion flavored potato chips
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.
1/2 cup flour, 2 tablespoons minced parsley
In another shallow dish, add the eggs and the Worcestershire sauce. Use a fork or a whisk to mix them together well.
2 teaspoons Worcestershire sauce, 2 eggs
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.
1/4 cup neutral cooking oil
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.

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