Crunchy Potato Chip Chicken
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Get ready for Crunchy Potato Chip Chicken that's juicy on the inside and crispy on the outside! Start crushing potato chips 'cause you're gonna want to sink your teeth into this tender baked chicken that's ready in 30 minutes!
The Ultimate Chicken Recipe!
- Made with Potato Chips - who doesn't love that?
- Better than Fried - it's baked, not fried, which makes it even more amazing!
- Simple Ingredients - find everything in your pantry or grocery store.
- Easy to Make - takes only 30 minutes from start to finish!
There are chicken recipes, and then there's chicken coated in crushed potato chips which take things to a whole new level! This dish is perfect for everything from summer picnics to busy weeknights...or anytime a potato chip-craving strikes.
Want more chicken meals? Try my Chicken Fajita Pasta for date night, or whip up Chicken Tater Tot Casserole or Baked Ranch Chicken for the whole family to enjoy. And, you can't go wrong with these Chicken Skewers if you're lighting up the grill.
Ingredient List
Quantities are listed in the recipe card below.
- boneless, skinless thin chicken breast cutlets - can sub another type of poultry if desired
- all-purpose flour - to make it gluten free, use gluten free flour
- large eggs - beaten and ready to dip in some chips
- crushed potato chips - the star of the show
- seasonings - garlic powder, onion powder, smoked paprika, salt and black pepper
- cooking spray - helps the crust turn golden brown
How to Make Potato Chip Chicken
Let the Prep Begin!
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and place an oven-safe wire rack on top of the parchment paper.
- Make the potato chip coating by crushing potato chips in a plastic bag with a rolling pin or spoon. Or, use a food processor if preferred.
Prep the Chicken
- In a shallow bowl, mix together the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a second shallow dish, beat the eggs.
- In a third shallow dish, place the finely crushed potato chips.
- Pat the cutlets dry with paper towels. Dredge each cutlet in the seasoned flour mixture, shaking off any excess.
- Then, dip each cutlet in the egg mixture, allowing any excess to drip off.
- Finally, coat the cutlets in the potato chip crumbs, pressing gently to ensure the coating adheres well.
Get Ready to Bake
- Place the coated cutlets on the prepared wire rack that is oven-safe. Spray the top of each cutlet lightly with cooking spray.
- Bake the cutlets for 15-20 minutes or until the internal temperature reaches 165°F. The coating should be golden brown and crispy.
- Remove the cutlets from the oven and let them rest for 5 minutes before serving.
Customize It!
You can stick with plain chips or use a different potato chip to switch up the flavor. Try these ideas just for fun...
- Barbecue - sweet and tangy
- Sour Cream and Onion - cool and savory
- Sriracha - hot and spicy
- Salt and Vinegar - zesty and salty
- Voo Doo Chips - our family favorite is a mix of salt & vinegar and barbecue chips
You can also make this recipe gluten free by substituting gluten-free flour. Or, spice it up with cayenne pepper or crushed red pepper flakes.
Feel free to use any type of poultry to make it your own.
What to Serve with Potato Chip Chicken
Don't forget the dip! Serve potato chip chicken with your favorite dipping sauce, or try a few of my homemade dip recipes:
This dish also tastes great with homestyle mac and cheese, a crisp garden salad, or a big helping of my smoked baked beans!
For a family style meal, serve with roasted potatoes and southern green beans.
Expert Tips
- Crush your chips into small pieces, but don't smash them into tiny bits. You need something to bite into!
- Be sure to add a thick coating of potato chips so there will be tons of flavor.
- If you don't have cooking spray, you can drizzle the tops of each cutlet with melted butter before baking.
Recipe FAQs
Place the chips in a sealed bag and gently crush them with a rolling pin or the bottom of a pan to get the desired size for coating.
You can coat the chicken ahead of time and refrigerate it for a few hours before baking. However, for the crispiest result, it's best to bake soon after coating.
Flatten thicker parts of the chicken breasts to an even thickness with a meat mallet for uniform cooking.
Storage and Freezing
This recipe should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain the crispiness of the coating.
To Freeze: For best results, freeze the breaded but uncooked chicken on a baking sheet until solid, then transfer to a freezer bag or container. Bake from frozen, adding a few extra minutes to ensure it cooks through and the coating becomes crispy.
Recipe Card
Crunchy Potato Chip Chicken
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 4 boneless skinless chicken breast cutlets
- 2 cups crushed potato chips
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and place an oven-safe wire rack on top of the parchment paper.
- Crush potato chips by placing in a plastic bag and crushing with a rolling pin. Or, use a food processor if desired.
- In a shallow dish, mix together the all-purpose flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- In a second shallow dish, beat the eggs.
- In a third shallow dish, place the finely crushed potato chips.
- Pat the chicken breast cutlets dry with paper towels. Dredge each cutlet in the seasoned flour mixture, shaking off any excess.
- Dip the cutlets in the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet in the crushed potato chips, pressing gently to ensure the coating adheres well.
- Place the coated chicken cutlets on the cooling rack on a baking sheet. Spray the top of each cutlet lightly with cooking spray.
- Bake the chicken cutlets for 15-20 minutes or until the internal temperature reaches 165°F. The coating should be golden brown and crispy.
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
Notes
-
- See step by step photos in recipe post for in-depth directions.
- Crush your chips into small pieces, but don't smash them into tiny bits. You need something to bite into!
- Be sure to add a thick coating of potato chips so there will be tons of flavor.
- If you don't have cooking spray, you can drizzle the tops of each cutlet with melted butter before baking.
Nutrition
Nutrition info is an auto generated estimate.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review for others to view!
Can't wait to try this one!
Let me know what you think! It's super crunchy!
Your recipes are a delight to bring to life when I am in the kitchen. Thank you so much for sharing your talent with us all.
Thank you Margaret!!! You made my day! 🙂
Can't get enough of this easy recipe. Kids ate every bite!