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Potato Chip Chicken

Potato Chip Chicken

This is classic comfort food, with crushed potato chips adding crunch and flavor to an oven-baked fried chicken dinner.

serves 8

  • 8 boneless chicken breasts
  • 2 tablespoons seasoned salt
  • 11/2 cups flour
  • 6 eggs
  • 1/2 cup milk
  • 1 large bag your favorite potato chips, crushed (We use the ruffly kind.)
  • 3 tablespoons cracked black pepper
  • 1 cup olive oil or canola oil

Preheat oven to 375 degrees. Sprinkle seasoned salt over top of chicken breasts. Prepare 3 wide shallow pie plates or bowls for the coating. In one, place the flour. In the second, whisk together eggs and milk. In the third, place crushed potato chips mixed with the black pepper.

If chicken breasts are large, consider serving size and cut them in half if necessary. Coat chicken breasts in flour, shaking off excess, then dip in the egg mixture, then the potato chip mixture, pressing to stick crumbs to the chicken.

In a large heavy skillet, heat oil over medium heat, about 350 degrees. You’ll need 1 cup or whatever it takes to cover bottom of pan. Carefully add chicken, skin side down. Reduce heat to medium and cook chicken until crust is golden brown, 5 to 6 minutes per side. Don’t overcrowd the pan; better to brown the sides in batches.

As the chicken cooks, on a large rimmed baking sheet, sprinkle any leftover crushed potato chips from the third bowl. Arrange browned chicken on top, leaving some space between pieces. Bake 15 to 20 minutes, until chicken is cooked through. Let rest for 5 minutes, on paper towels if you want to absorb any excess oil, and serve chicken with ketchup or your favorite sauce and Oven-Roasted Asparagus.

Recipe may be halved, but leftovers are delicious, so it’s worth making extra.

Note: To crush potato chips, leave chips in the original bag, then cut a tiny corner off the top so air can escape when you start rolling, but the chips can’t.

You may also enjoy the KCTS 9 Cooks recipe, Garlic Parmesan Chicken.