Potato Chip Chicken Strips Recipes

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POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY



Potato Chip Chicken Tenders Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, flour, salt, pepper, garlic powder, onion powder, eggs, potato chip

Provided by Matthew Johnson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breasts, sliced
1 cup flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
4 eggs, beaten
2 cups potato chip, of preference, crushed

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!

Nutrition Facts : Calories 594 calories, Carbohydrate 42 grams, Fat 19 grams, Fiber 2 grams, Protein 59 grams, Sugar 0 grams

POTATO CHIP CHICKEN STRIPS



Potato Chip Chicken Strips image

This novel recipe is a fast and tasty change from fried chicken.-Sister Judith LaBrozzi, Canton, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 10 servings.

Number Of Ingredients 8

1 cup sour cream
1/8 teaspoon garlic salt
1/8 teaspoon onion salt
1/8 teaspoon paprika
1 package (12 ounces) potato chips, crushed
2 pounds boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup butter, melted
Salsa, barbecue sauce or sweet-and-sour sauce

Steps:

  • In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips. Place in a greased 15x10x1-in. baking pan. Drizzle with butter. , Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with salsa or sauce. Freeze option: Transfer cooled chicken strips to an airtight container; freeze. To use, reheat chicken strips in a greased 15x10x1-in. baking pan in a preheated 400° oven until crisp and heated through.

Nutrition Facts : Calories 625 calories, Fat 37g fat (15g saturated fat), Cholesterol 129mg cholesterol, Sodium 664mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 36g protein.

POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE



Potato Chip-Crusted Chicken Strips with Honey Mustard Dipping Sauce image

Provided by Kardea Brown

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 cup all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon ground mustard
Kosher salt and freshly ground black pepper
3 large eggs
16 to 20 ounces your favorite BBQ or salt and vinegar potato chips (I like Zapp's Voodoo)
2 pounds boneless chicken breast, cut into strips
1/2 cup honey
5 tablespoons mayonnaise
1/4 cup Dijon mustard
1 tablespoon yellow mustard
1 tablespoon whole-grain mustard
1/4 teaspoon garlic powder
Kosher salt

Steps:

  • For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
  • In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
  • Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
  • Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
  • For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.

POTATO CHIP CHICKEN TENDERS



Potato Chip Chicken Tenders image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 quart (4 cups) vegetable oil, for frying
1 pound chicken tenders
Kosher salt and freshly cracked black pepper
1 cup potato flakes
1 cup wavy potato chips, crushed
1 cup all-purpose flour
4 large eggs, beaten

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.

CRISPY CRUNCHY CHICKEN STRIPS



Crispy Crunchy Chicken Strips image

This is a family favorite and really yummy.

Provided by Laura

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 40m

Yield 4

Number Of Ingredients 6

5 skinless, boneless chicken breasts
1 egg
2 tablespoons orange juice
1 tablespoon molasses
1 tablespoon honey
8 buttery round crackers, crushed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs.
  • Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 13.1 g, Cholesterol 132.1 mg, Fat 5.1 g, Fiber 0.2 g, Protein 36.1 g, SaturatedFat 1.3 g, Sodium 179.6 mg, Sugar 8.3 g

POTATO CHIP CHICKEN



Potato Chip Chicken image

Boneless chicken breasts marinated overnight, then baked in onion-flavored potato chips. Serve with twice-baked potatoes, if desired.

Provided by Larry

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time P1DT1h

Yield 4

Number Of Ingredients 5

2 pounds skinless, boneless chicken breast meat
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground black pepper
1 cup crushed potato chips

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.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 9.7 g, Cholesterol 147 mg, Fat 15.6 g, Fiber 1 g, Protein 53.8 g, SaturatedFat 6.5 g, Sodium 868.6 mg, Sugar 0.1 g

POTATO CHIP CHICKEN



Potato Chip Chicken image

"This is one of the best recipes I've ever used," notes Jody Roberts from her home in Hollister, California. Crushed potato chips make the crispy coating for the moist tender chicken. "Not only is it quick and easy, but I think it tastes better than fried chicken," she adds.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 cup coarsely crushed potato chips
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1 pound boneless skinless chicken breast halves
2 tablespoons mayonnaise

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°.

Nutrition Facts : Calories 248 calories, Fat 13g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein.

POTATO CHIP CHICKEN



Potato Chip Chicken image

My mom used to make this all the time when I was a kid. She'd save the crumbs left at the end of every bag of Lays potato chips until she had enough to make this. This is such a fun way to eat chicken! The quantities here are approximate, to give you an idea.

Provided by dividend

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
2 cups crushed potato chips (Lays classic)
1/2 cup grated parmesan cheese (the only time I use it out of the green can)
1 tablespoon garlic powder
3 tablespoons butter or 3 tablespoons margarine

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.

Nutrition Facts : Calories 272.8, Fat 15.3, SaturatedFat 8.3, Cholesterol 109.4, Sodium 405.5, Carbohydrate 2.3, Fiber 0.2, Sugar 0.2, Protein 30.4

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