Crunchy Potato Chip Chicken

5 from 4 votes

Get ready for Crunchy Potato Chip Chicken that's juicy on the inside and crispy on the outside!

Prep Time10

Cook Time20

Total Time30

Course: Chicken, Main Dishes

Cuisine: American

Servings:

Calories: 495kcal

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.

- 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.