Potato Chip Crusted Chicken Recipe

Ingredients

• 4skinless, boneless chicken breasts
• to tastekosher salt
• 1 bag (241 g; 8.5 oz), or enough to make 4 cups crushedKettle Brand potato chips, any flavour or a mix of flavours
• 2eggs

Instructions

1. 1

   Preheat the oven

   Heat the oven to 204°C (400°F).

2. 2

   Prepare the chicken

   Trim any excess fat from the chicken breasts, then split each one lengthways to make it thinner. Lightly tenderise the pieces with a meat tenderiser and season both sides with kosher salt.

3. 3

   Set up the rack

   Line a baking sheet with aluminium foil and set a cooling rack on top to create a baking rack.

4. 4

   Crush the chips

   Put about 2 cups of potato chips in a gallon-sized freezer bag and seal it. Gently roll over the bag with a rolling pin to break the chips into small flakes. Add more chips and crush them in batches while the bag remains manageable.

5. 5

   Coat the chicken

   Tip the crushed chips into a shallow bowl. In a second shallow bowl, whisk the eggs until smooth. Dip both sides of one chicken breast in the egg, then place it in the chips. Use your other hand to press the chips firmly onto both sides, forming a thick coating, and transfer it to the rack. Repeat with the remaining chicken.

6. 6

   Bake until cooked

   Bake for 18–20 minutes, or until the chicken reaches an internal temperature of 74°C (165°F). Serve on its own or with dipping sauces of your choice.

What is potato chip crusted chicken?

It is a baked chicken dish coated in crushed potato chips, with egg helping the crunchy pieces cling to the meat. This American-style version uses a simple pantry snack in place of a conventional breadcrumb coating.

Thin chicken cooks quickly, while the rack lets hot air circulate around the coating. Pressing the chips on firmly helps create an even crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 346 calories, 21g protein, 24g carbs, 19g fat.

The chips contribute most of the carbohydrates and much of the fat, while the chicken and eggs provide protein; the eggs also add some fat. Pair a piece with vegetables or salad to add freshness and round out the plate.

Choosing the chips

Chip flavour: The recipe allows any flavour or a mix, so choose one you enjoy alongside chicken. The bag should provide about 4 cups of crushed chips.

Crumb size: Aim for small flakes rather than powder. A little variation in size gives the coating texture.

Getting an even coating

Egg dip: Whisk the eggs until smooth and coat both sides of each chicken piece. Let excess egg drip off briefly before moving it to the chips.

Separate hands: Use one hand for the egg and the other for pressing on the chips. This helps keep the dry coating from clumping with wet egg.

Keeping the crust crisp

Use the rack: Set the coated chicken on the rack above the foil-lined sheet so air can circulate underneath. The foil catches crumbs and makes the tray easier to clean.

Handle gently: Press the chips onto the chicken, then transfer each piece carefully. Avoid packing the pieces tightly together on the rack.

Checking doneness

Timing: Bake for 18–20 minutes as directed, but allow for differences in chicken thickness and ovens.

Temperature: Check the thickest part of a piece with a food thermometer; the recipe calls for 74°C (165°F). Take care not to judge doneness by the coating colour alone.

Serving ideas

Dips: Serve the chicken plain or with a dipping sauce of your choice, as the recipe suggests.

On the plate: Add vegetables or a salad alongside the chicken for a fresh contrast to the salty, crisp coating.

Recipe notes & tips

• Crush the chips in batches so the freezer bag is easy to handle.
• Keep some larger flakes in the crushed chips for a more textured crust.
• Use one hand for dipping in egg and the other for pressing on the chips.
• Press the coating onto both sides before moving the chicken to the rack.
• Check the chicken temperature in its thickest part near the end of baking.

Variations

• Mix chip flavours: Combine flavours to make up the 4 cups of crushed chips.
• Choose a seasoned chip: Use a flavoured variety for a different savoury coating.
• Add a dip: Serve with a dipping sauce of your choice.
• Make smaller pieces: Cut the chicken into smaller portions before coating, and check them for doneness sooner.

Common mistakes to avoid

• Crushing the chips to dust: Keep small flakes so the crust has texture.
• Overfilling the freezer bag: Crush the chips in manageable batches.
• Using one hand for everything: Reserve one hand for egg and the other for chips to reduce clumping.
• Skipping the rack: Set the rack over the foil-lined sheet so air can circulate under the chicken.
• Guessing doneness by colour: Check that the thickest part reaches 74°C (165°F).

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout; an oven or air fryer can help revive some crispness, though the coating may soften.

Frequently asked questions