Baked Potato Chips Chicken Recipes

OVEN FRIED POTATO CHIP CHICKEN

Steps:

• Whisk together the flour coating ingredients in a medium sized bowl.
• Grease a baking sheet large enough for 8 pieces of chicken and set aside,
• Beat the eggs in a small bowl.
• First, dip your chicken into the flour mixture and cover it completely.
• Dip it into the egg mixture, then into the broken chips for a second coat.
• Place on the baking sheet.
• Repeat with all chicken pieces.
• Place in the fridge for half an hour to let the coating set.
• Preheat your oven to 400 degrees F.
• Melt the margarine/butter and drizzle evenly over the top of the chicken pieces.
• Bake for 40-50 minutes or until the chicken reaches the appropriate temperature (165 for Breast meat, 180 for dark meat)
• Remove and serve!

POTATO CHIP CHICKEN

Steps:

• To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.

POTATO CHIP CHICKEN

Steps:

• Preheat the oven to 400°F.
• Mix the potato chips, cheese, and garlic powder in a large ziploc bag.
• Melt the butter or margarine in a shallow dish.
• You can cut the chicken breasts into strips if you want to do this as chicken fingers.
• Moisten the chicken pieces in the butter or margarine, then seal them in the ziploc bag, and shake to coat.
• Lay the chicken out on a baking sheet (I always cover the sheet with foil for easy cleanup). If you want to, you can cover the chicken with the leftover coating.
• Bake 40 minutes for whole breasts, 30 minutes for strips.

POTATO CHIP CHICKEN

Steps:

• In a large resealable plastic bag, combine the potato chips, parsley, salt, paprika and onion powder. Brush chicken with mayonnaise; add chicken to the crumb mixture and shake to coat. , Place in an ungreased microwave-safe 11x7-in. baking dish. Cover with paper towels; cook on high for 6-8 minutes or until a thermometer reads 170°.

HOMEMADE POTATO CHIPS WITH CHICKEN SALT

Steps:

• Slice the potatoes about 1/16-inch thick on a mandoline. Put the potato slices in a large bowl of cold water and agitate the water to release the starch. Drain and repeat until the water remains clear, about three more times. Line two baking sheets with paper towels and spread the potatoes on top in a single layer; pat dry thoroughly.
• Fill a large, wide pot with 2 inches of oil. Heat the oil to 315 degrees F over medium-high heat. Fry a small batch of potatoes until golden brown and crispy, 3 to 4 minutes. Transfer to a paper-towel-lined pan with a large slotted spoon and sprinkle with chicken salt. Repeat with the remaining potatoes, returning the oil to temperature between batches.

POTATO CHIP CHICKEN TENDERS

Steps:

• Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F.
• Season the chicken with salt and pepper. Mix the potato flakes and crushed chips together in a shallow dish. In a second shallow dish, mix the flour and some salt and pepper. Add the eggs to a third shallow dish. Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated.
• Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.

BAKED POTATO CHIPS

Steps:

• Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 tablespoon salt, and the cayenne in a large bowl; season with pepper. Toss to combine.
• Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through, until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

QUICK AND CRUNCHY POTATO CHIP CHICKEN

Steps:

• In shallow bowl, mix crushed potato chips and parsley. In another shallow bowl, beat egg and Worcestershire sauce.
• In 10-inch nonstick skillet, heat oil over medium-low heat. Dip chicken into egg mixture, then coat with potato chip mixture.
• Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is clear when center of thickest part is cut (170°F).

CHIP-CRUSTED CHICKEN

Steps:

• Place mayonnaise blend and potato chips in separate shallow bowls. Dip chicken in mayonnaise blend, then coat with chips., Place on an ungreased baking sheet. Bake at 375° until a thermometer reads 165°, 20-25 minutes.

BAKED POTATO CHIP CHICKEN RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with butter. In a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. In a separate bowl, place the crushed potato chips. Pour the olive oil into a third bowl. Rinse the chicken tenders under cold water. Working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. Lay the coated chicken tender into the prepared baking dish. Repeat with all the other pieces of chicken. Sprinkle about 1 tablespoon of the seasoned flour onto the chicken pieces, then sprinkle the chicken with remaining potato chips. Place the baking dish onto the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes. Makes 8 Servings

POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY

Steps:

• In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.
• In a wide dish, beat the eggs
• In a separate ziploc bag, crush your favorite type of potato chip.
• Preheat oven to 425°F (220°C).
• To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
• Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.
• Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.
• Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
• Serve with your favorite dipping sauce.
• Enjoy!

EASY POTATO CHIP CHICKEN BREASTS

Steps:

• Grease an 8 x 8-inch baking dish (for 3-4 breasts).
• Set oven to 425 degrees.
• Place sour cream in a medium bowl.
• Coat all sides of the chicken in sour cream.
• Coat with crushed potato chips.
• Place chicken in greased baking sheet.
• Bake for 5 mins, then reduce heat to 375 degrees, and bake for 10-15 mins longer.
• While the chicken is baking, melt butter; add garlic powder to butter, mix.
• Set oven back to 450 degrees.
• Remove chicken from oven; brush with melted butter/garlic mixture.
• Return to oven and bake for additional 5 mins, or until chicken is golden brown.
• Delicious!

POTATO CHIP CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl combine the chicken, rice, soup, mayonnaise, onion, celery, water chestnuts, lemon juice, water, salt and pepper. Mix well. Spread this mixture into a lightly greased 9x13 inch baking dish. Cover with cheese, then potato chips. Bake in the preheated oven for 20 to 25 minutes or until the potato chips are lightly browned.