Description
Potato Chip Chicken is a deliciously crispy dish where boneless skinless chicken breasts are coated in crushed potato chips and baked or fried to golden perfection. This recipe offers a fun twist on traditional breaded chicken, combining the crunchiness of chips with tender, juicy chicken inside for a flavorful and easy-to-make meal.
Ingredients
Scale
Chicken
- 3 boneless skinless chicken breasts (about 1 pound)
Coating
- 1 large bag potato chips, crushed
- 2 tablespoons seasoning salt (such as Lawry’s)
- 2 eggs, beaten
Instructions
- Preheat or prepare oil: Preheat your oven to 375°F (190°C) if you plan to bake the chicken. Alternatively, prepare a skillet by heating oil over medium heat if you prefer frying.
- Crush potato chips: Place the potato chips into a shallow bowl and crush them into fine pieces, which will serve as the crunchy coating for the chicken.
- Prepare egg mixture: Beat the 2 eggs in a separate bowl and mix in the 2 tablespoons of seasoning salt to add flavor to the coating.
- Coat the chicken: Dip each chicken breast first into the egg mixture to moisten it, then thoroughly coat it with the crushed potato chips, pressing firmly so the chips stick well.
- Bake the chicken: For a baked version, place the coated chicken breasts onto a greased baking sheet. Bake for 25 to 30 minutes or until the chicken is fully cooked and the coating is crispy and golden brown.
- Fry the chicken: If frying, heat oil in a skillet over medium heat. Cook the coated chicken breasts for 5 to 7 minutes on each side, or until golden brown and cooked through. Drain cooked chicken on paper towels to remove excess oil.
- Rest and serve: Let the chicken rest for a few minutes after cooking to allow juices to redistribute before serving.
Notes
- You can use any flavor of potato chips you like, but plain or lightly salted chips work best to complement the seasoning salt.
- Ensure chicken breasts are evenly coated for consistent cooking and flavor.
- If baking, placing a wire rack on the baking sheet can help the coating stay crisp on all sides.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For a lower-fat option, baking is preferred over frying.
