Transform your weeknight dinner routine with an exciting twist on classic breaded chicken! This Potato Chip Chicken recipe features boneless, skinless chicken breasts coated in crunchy, seasoned potato chips, delivering a delicious meal that delights both kids and adults.
If you crave unbelievably crispy chicken, you’ll also adore our Chicken Pepperoni or these zesty Spicy Chicken Sandwiches with Cilantro Lime Mayo. These recipes are perfect for expanding your repertoire of family-friendly chicken dishes.
Irresistibly Crispy Potato Chip Chicken: A Family Favorite
There’s no such thing as too many amazing chicken dinner recipes, especially when they promise unparalleled crispiness and a unique flavor profile. Our Potato Chip Chicken is exactly that – an innovative and incredibly satisfying way to prepare chicken that will quickly become a cherished family favorite. Yes, you read that correctly: we’re talking about chicken fried in a breading made from actual potato chips!
This recipe is more than just a meal; it’s a culinary adventure that brings excitement to your dinner table. The distinct flavor of your chosen potato chips permeates every bite, creating a crunchy, golden-brown crust that’s utterly delicious. Imagine sinking your teeth into a perfectly cooked, tender piece of chicken, encased in a shatteringly crisp coating. Serve it alongside your favorite dipping sauce – we highly recommend our homemade Chick-fil-A Sauce or a classic BBQ sauce – and you’ll have a dinner that’s not only easy to prepare but also guaranteed to get rave reviews from everyone, even the pickiest eaters!
Essential Ingredients for Perfect Potato Chip Chicken
Crafting this unique Potato Chip Chicken requires just a few simple ingredients, many of which you likely already have in your pantry. Each component plays a vital role in achieving that incredible texture and unforgettable flavor:
- Chicken Breasts: We recommend using 3 large boneless, skinless chicken breasts. To ensure even cooking and faster preparation, you’ll butterfly each breast horizontally, yielding 6 thinner, more manageable cutlets. This technique prevents overcooking the exterior while the interior struggles to reach the ideal temperature, ensuring a juicy result every time.
- Potato Chips: This is where the magic happens! While our absolute favorite for this recipe is sour cream and onion flavored chips for their tangy, savory notes, feel free to experiment. Classic salted, cheddar, BBQ, or even salt & vinegar chips can all offer fantastic, distinct flavors. The key is to choose a chip with robust flavor and a good crunch that will hold up during the breading process.
- All-Purpose Flour: (Not explicitly pictured in all ingredient photos, but crucial!) Initially, this recipe didn’t include flour in the breading, but through extensive testing and refinement, we discovered that a light dusting of flour prior to the egg wash significantly improves the adherence of the chip breading. It creates a better base, ensuring your crispy coating stays put and forms an even, golden crust.
- Fresh Parsley: A touch of finely minced parsley adds a beautiful pop of color and a fresh, herbaceous counterpoint to the rich, savory chips. We incorporate it directly into the chip breading mixture and love to sprinkle a little extra fresh parsley over the finished chicken for garnish and an added layer of flavor.
- Eggs: The eggs serve as the essential binder, creating a sticky surface that allows the crushed potato chips to adhere firmly to the chicken. Whisked thoroughly, they form the perfect liquid medium for your breading.
- Worcestershire Sauce: A secret weapon for depth of flavor! Just a couple of teaspoons added to the egg mixture brings a subtle umami richness and a hint of tang that elevates the entire dish, preventing the chicken from tasting flat or one-dimensional.
- Neutral Cooking Oil: For frying, you’ll need enough oil to cover about 1/4 inch of the bottom of your skillet. Vegetable oil is a classic choice, but any neutral-flavored oil with a high smoke point, such as canola oil, grapeseed oil, or sunflower oil, will work beautifully for achieving that perfect golden crisp. We found that using slightly more oil than in earlier versions of this recipe resulted in a much crispier, more evenly browned breading without any dry spots.
How to Make Deliciously Crispy Potato Chip Chicken
Making this Potato Chip Chicken is surprisingly simple and incredibly fun. Follow these steps for a perfectly crispy, flavorful meal:
STEP 1: Prepare the Chicken Breasts. Start with your 3 boneless, skinless chicken breasts. Lay each breast flat on a cutting board. Using a sharp knife, carefully slice each breast horizontally, starting from the thicker end. Aim to cut it almost all the way through, but leave a small “hinge” so you can open it up like a book. Then, cut it fully in half, creating two thinner chicken cutlets from each breast. This method helps the chicken cook faster and more evenly, ensuring tenderness without drying out. You’ll end up with 6 uniform pieces.
STEP 2: Crush the Potato Chips. Take your chosen potato chips and place them into a gallon-sized resealable plastic bag. Seal the bag, pressing out most of the air. Now, unleash your inner chef! Use your hands, a rolling pin, or even a meat mallet to crush the chips into fairly small, coarse pieces. You don’t want a fine powder; a mix of small crumbs and slightly larger flakes works best for texture. This ensures a hearty, crunchy coating.
STEP 3: Create the Breading Mixture. Pour the crushed potato chips into a shallow dish or a pie plate – this shape works perfectly for coating. Add the all-purpose flour and the minced fresh parsley to the dish. Use a fork or your hands to thoroughly mix all these ingredients together until the flour and parsley are evenly distributed among the chip crumbs. This forms your flavorful, crispy breading.
STEP 4: Prepare the Egg Wash. In a separate shallow dish, crack your eggs and add the Worcestershire sauce. Use a fork or a whisk to thoroughly beat the mixture until the eggs are well scrambled and combined with the Worcestershire sauce. This is your sticky adhesive that will make the chip breading cling to the chicken.
STEP 5: Coat the Chicken. Working with one chicken breast piece at a time, first dip it completely into the egg mixture. Ensure both sides are thoroughly coated, then lift the chicken and let any excess egg drip back into the dish. Immediately transfer the egg-coated chicken to the potato chip mixture. Press the chicken firmly into the crumbs, turning to coat all sides evenly. Don’t be shy – use your hands to gently press the breading onto the chicken, ensuring a thick, uniform layer. This extra step guarantees maximum crispiness. Set the breaded chicken aside on a plate while you coat the remaining pieces.
STEP 6: Fry the Chicken to Golden Perfection. Heat about 1/4 inch of your neutral cooking oil in a large skillet over medium heat. You want the oil to be hot but not smoking. Test a tiny crumb of chip breading – if it sizzles immediately, the oil is ready. Carefully place 2-3 breaded chicken pieces into the hot oil, ensuring not to overcrowd the pan, which can lower the oil temperature and lead to soggy chicken. Fry for 4-5 minutes per side, or until the breading is a beautiful golden brown and the chicken is cooked through. The internal temperature should reach 165ºF (74ºC) when checked with an instant-read thermometer. Transfer cooked chicken to a wire rack set over a baking sheet to keep it crispy while you cook the remaining pieces. You can also place the rack in a preheated 150°F (65°C) oven to keep the finished chicken warm.
Expert Tips for the Crispiest Potato Chip Chicken
Achieving perfectly crispy and tender Potato Chip Chicken is easy with a few insider tips:
- Oil Level is Key: Ensure you use enough oil to cover approximately 1/4 inch up the sides of your pan. While you might be tempted to use less for a “healthier” option, we found that insufficient oil leads to a less crispy breading and often results in dry patches on the chicken. The slight extra oil ensures an even, golden, and incredibly crunchy crust.
- Don’t Overcrowd the Pan: Fry the chicken in batches. Placing too many pieces in the skillet at once will drastically lower the oil’s temperature, leading to steamed chicken rather than fried, and a disappointingly soggy crust. Give each piece space to sizzle and crisp up beautifully.
- Monitor Heat and Doneness: Keep an eye on your oil temperature. If the chicken is browning too quickly, reduce the heat slightly. If the breading is getting too dark but the chicken hasn’t reached its internal temperature of 165ºF (74ºC), don’t panic! Simply transfer the partially cooked chicken to a baking sheet fitted with a wire rack and finish cooking it in a preheated 350ºF (175ºC) oven. The wire rack is crucial here, as it allows air circulation and prevents the bottom of the chicken from becoming soggy.
- Serve Fresh and Hot: This Potato Chip Chicken is truly at its best when served immediately after frying, while the breading is still piping hot and at its crispiest.
- Reheating Leftovers: While leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, they can lose some of their original crispiness. For the best reheating results, we highly recommend using an air fryer. Reheat at 350ºF (175ºC) for 5-7 minutes, or until warmed through and re-crisped. A conventional oven (400ºF/200ºC for 10-15 minutes on a wire rack) also works well to restore some crunch. Avoid the microwave, which will make the breading soggy.
- Choose Your Chips Wisely: As mentioned, sour cream and onion chips are fantastic, but don’t hesitate to experiment. BBQ chips add a smoky sweetness, salt & vinegar chips offer a delightful tang, and even plain salted chips provide a clean, satisfying crunch that lets the chicken flavor shine.
- Pat Chicken Dry: Before dredging, make sure your chicken breasts are thoroughly patted dry with paper towels. Excess moisture can prevent the egg wash and breading from sticking properly, leading to a less crispy result.
Serving Suggestions for Your Potato Chip Chicken
This versatile chicken pairs wonderfully with a variety of side dishes, making it perfect for any meal. Here are some ideas to complete your plate:
- Classic Comfort: Serve with creamy mashed potatoes and a vibrant green vegetable like steamed broccoli or green beans.
- Summer BBQ Style: Pair with coleslaw, corn on the cob, or a potato salad. Don’t forget the extra BBQ sauce for dipping!
- Lighter Fare: A fresh garden salad with a light vinaigrette makes for a refreshing contrast to the crispy chicken.
- Kid-Friendly Favorites: Macaroni and cheese, tater tots, or even some extra potato chips on the side will surely be a hit with the younger crowd.
- Creative Dipping Sauces: Beyond BBQ and Chick-fil-A sauce, consider honey mustard, ranch dressing, or even a spicy sriracha mayo for an extra kick.
More Family-Friendly Chicken Dinners You’ll Love
If your family enjoys delicious and easy chicken recipes, be sure to explore these other fantastic options from our kitchen:
- Grilled Brown Sugar Mustard Chicken: Sweet, tangy, and perfect for grilling season.
- Chicken with Parmesan Cream Sauce: An elegant yet simple dish that’s rich and satisfying.
- Sweet and Sour Chicken: A homemade takeout classic that’s better than delivery.
- Bruschetta Chicken: Fresh, flavorful, and a great way to use summer tomatoes.
- Chicken Pot Pie with Biscuits and Bacon: A hearty, comforting meal that feels like a warm hug.
Frequently Asked Questions About Potato Chip Chicken
We’ve gathered some common questions to help you master this unique recipe:
Can I bake or air fry Potato Chip Chicken instead of frying?
Absolutely! While frying yields the crispiest result, you can certainly bake or air fry for a slightly lighter option. For baking, preheat your oven to 400°F (200°C). Place the breaded chicken on a wire rack set over a baking sheet and bake for 20-25 minutes, flipping halfway, until golden brown and cooked through. For air frying, preheat your air fryer to 375°F (190°C). Spray the basket and chicken lightly with cooking spray, then cook for 10-15 minutes, flipping halfway, until crispy and golden. Always check for an internal temperature of 165°F (74°C).
What kind of potato chips work best?
Sour cream and onion chips are our top recommendation for their robust flavor and good salt balance. However, experiment with your favorites! BBQ chips add a smoky sweetness, cheddar chips provide a cheesy depth, and even plain salted chips work well if you want the chicken’s natural flavor to shine. Avoid very thin or heavily ridged chips, as they might not crush as consistently or stick as well.
How can I prevent the chicken from becoming soggy?
The key to preventing sogginess is to ensure thorough breading and proper frying technique. First, pat your chicken dry before breading. Second, make sure your oil is hot enough before adding the chicken, and don’t overcrowd the pan. Finally, always transfer cooked chicken to a wire rack set over a baking sheet (not directly onto a plate) immediately after frying. This allows air to circulate around the chicken, keeping the crust crisp. If you need to keep it warm, use a low oven as described in our tips.
Can I use boneless, skinless chicken thighs for this recipe?
Yes, you can! Boneless, skinless chicken thighs are a fantastic alternative. They tend to be juicier and have a richer flavor. Adjust cooking time as needed; thighs might require a few extra minutes to cook through compared to butterflied breasts, but still aim for an internal temperature of 165°F (74°C).
Is this recipe spicy?
The spiciness of this recipe depends entirely on the type of potato chips you choose. If you opt for a mild chip like sour cream and onion or plain salted, the chicken will not be spicy. If you use a spicy chip flavor (e.g., jalapeño or hot & spicy), then your chicken will take on that kick!
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Potato Chip Chicken
Deborah Harroun
15 minutes
20 minutes
35 minutes
6 servings
Main Dish
American
Pin
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 (65°C). This is for keeping cooked chicken warm.
- 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 for even cooking.)3 boneless, skinless chicken breasts
- Place the potato chips in a gallon size ziplock bag. Use your hands or a rolling pin to crush the chips into fairly small, coarse pieces.7 oz sour cream and onion flavored potato chips
- Place the crushed potato chips in a shallow dish (a pie plate works well). Add the flour and the parsley and stir to combine thoroughly.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 until fully combined.2 teaspoons Worcestershire sauce, 2 eggs
- Heat 1/4 cup of neutral cooking oil in a large skillet over medium heat. Once the oil is hot and shimmering, take one chicken breast piece and dip it into the egg mixture, letting excess drip off. Then transfer to the potato chip mixture, ensuring the chicken is well coated on all sides. Press the breading onto the chicken firmly to help it stick. Carefully place the breaded chicken into the hot oil. Repeat with two more pieces of chicken, frying in batches to avoid overcrowding.1/4 cup neutral cooking oil
- Cook each batch for approximately 4-5 minutes per side, until the chicken is golden brown and cooked through. The internal temperature should reach 165ºF (74ºC). Transfer the cooked chicken to a cooling rack set over a baking sheet, and place it in the preheated oven to keep warm while you cook the remaining batches.
- Repeat the frying process with the remaining 3 pieces of chicken. Serve immediately and enjoy!
Recipe Notes:
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 and is not guaranteed for accuracy.
Nutrition Information
Calories: 507kcal (25%),
Carbohydrates: 26g (9%),
Protein: 37g (74%),
Fat: 27g (42%),
Saturated Fat: 4g (25%),
Polyunsaturated Fat: 5g,
Monounsaturated Fat: 5g,
Trans Fat: 0g,
Cholesterol: 172mg (57%),
Sodium: 345mg (15%),
Potassium: 941mg (27%),
Fiber: 2g (8%),
Sugar: 3g (3%)
potato chip chicken, crispy chicken, fried chicken