Potato Chip Crusted Chicken Recipes

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THIS POTATO CHIP-CRUSTED FRIED CHICKEN IS A GIFT



This Potato Chip-Crusted Fried Chicken Is a Gift image

Once you make fried chicken with a potato chip crust, you may never make it any other way.

Provided by Nick Voulgaris

Number Of Ingredients 16

3 boneless
skinless chicken breasts
cut in half lengthwise
Two 8-ounce bags kettle-cooked potato chips
2 tablespoons paprika
1 teaspoon granulated garlic
2 teaspoons ground pepper
2 teaspoons salt
plus more for finishing
1 teaspoon Cajun seasoning
¾ cup light-brown sugar
1 cup all-purpose flour
1 teaspoon granulated sugar
3 eggs
8 cups canola oil
for frying

Steps:

  • Thoroughly dry the pieces of chicken with paper towels
  • Using a food processor or your hands, crush the potato chips and add to a medium bowl
  • To the crushed chips, add the paprika, garlic, 1 teaspoon pepper, 1 teaspoon salt, the Cajun seasoning, and brown sugar
  • Mix together
  • In another bowl, add the flour, the remaining 1 teaspoon each pepper and salt, and the granulated sugar
  • Whisk together
  • In a third bowl, add the eggs and 1 tablespoon of water
  • Blend together with a fork
  • Set the three bowls up in the following order: the seasoned flour first, the eggs second, and the chip mixture third
  • In a very large cast-iron or heavy skillet fitted with a candy thermometer, add the oil and heat to 325˚F over medium-high heat
  • Working with one piece of chicken at a time, dip into the flour bowl first, shaking to remove any excess flour, and then into the egg bowl
  • Finally, coat the chicken generously with the potato chip mixture before placing on a baking sheet
  • Repeat the process until all the pieces are thoroughly coated
  • Working with 2 to 3 pieces at a time, carefully lay the chicken in the hot oil
  • Be sure the oil remains around 325˚F by adjusting the heat as needed
  • Keep turning the pieces every 2 to 3 minutes per side until they are deep golden brown and an instant-read thermometer registers 165˚F when inserted into the thickest part of the chicken
  • Once the chicken is done, remove the pieces from the oil and place on a cooling rack or paper towels
  • Season immediately with a pinch of salt while still hot

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 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.

QUICK AND CRUNCHY POTATO CHIP CHICKEN



Quick and Crunchy Potato Chip Chicken image

Add great crunch and flavor to chicken with crushed potato chips.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6

4 cups sour cream and onion-flavored potato chips, crushed (1 cup)
1 tablespoon parsley flakes
1 large egg
2 teaspoons Worcestershire sauce
2 tablespoons vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)

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).

Nutrition Facts : Calories 300, Carbohydrate 9 g, Cholesterol 125 mg, Fat 1, Fiber 0 g, Protein 29 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 0 g, TransFat 0 g

POTATO CHIP CHICKEN CASSEROLE



Potato Chip Chicken Casserole image

This is a chicken casserole with a crispy crunchy potato chip topping. It is easy to make and tastes wonderful.

Provided by PAULADONNIELLE

Categories     Main Dish Recipes     Casserole Recipes     Rice

Yield 5

Number Of Ingredients 12

2 cups chopped, cooked chicken meat
1 cup cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
⅔ cup mayonnaise
2 tablespoons grated onion
½ cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 tablespoon lemon juice
½ cup shredded sharp Cheddar cheese
2 cups crushed potato chips
¼ cup water
salt and pepper to taste

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.

Nutrition Facts : Calories 638.6 calories, Carbohydrate 35.8 g, Cholesterol 72.5 mg, Fat 45 g, Fiber 2.8 g, Protein 23.7 g, SaturatedFat 11.3 g, Sodium 851.6 mg, Sugar 2.4 g

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



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 CRUSTED CHICKEN



Potato Chip Crusted Chicken image

A heart healthier, yet flavorful and scrumptious version by chef and author Devin Alexander. Initially, I was skeptical this could taste good being that a) it's coated with Baked Ruffles, and b) it's baked. But one bite of these, and I had a whole paradigm shift about how tasty healthy cooking can be. Hopefully you'll find that this is a keeper just as I have.

Provided by Maeby

Categories     Chicken Breast

Time 20h10m

Yield 2 chicken breasts, 2 serving(s)

Number Of Ingredients 9

6 ounces boneless skinless chicken breasts, visible fat removed
1/3 cup low-fat buttermilk
olive oil flavored cooking spray
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon salt
1 pinch cayenne
1 1/2 ounces ruffles baked potato chips, finely crushed, about 1/2 cup

Steps:

  • Place chicken breasts between 2 sheets of plastic wrap or wax paper.
  • Use flat side of mallet to pound chicken to an even 1/2 inch thickness.
  • Place flattened chicken and buttermilk into resealable plastic bag.
  • Seal bag and turn to coat chicken completely. Refrigerate at least 6 hours or overnight. Make sure to rotate once or twice.
  • Preheat oven to 450 degrees.
  • Lightly mist a small nonstick baking sheet with olive oil spray.
  • In a small bowl, mix together the onion powder, paprika, black pepper, salt, and cayenne. Place crushed potato chips into a medium shallow bowl.
  • Remove one chicken breast from the buttermilk and let any excess liquid drip off.
  • Season both sides evenly with the seasoning mixture.
  • Transfer the breast to the bowl of crushed potato chips and cover completely with chips.
  • Place coated chicken on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
  • Lightly spray the top of both chicken breasts with olive oil spray. Bake for 4 minutes, and then carefully flip the chicken over with spatula, taking care not to remove the coating.
  • Again, lightly spray the chicken tops with olive oil spray and bake until the coating is crispy, about 3 to 5 minutes. Chicken is ready when coating is crispy and chicken is no longer pink inside.
  • Enjoy!

Nutrition Facts : Calories 213.8, Fat 5.4, SaturatedFat 1.1, Cholesterol 51, Sodium 439, Carbohydrate 18.1, Fiber 1.3, Sugar 3.3, Protein 22.2

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 CRUSTED CHICKEN CASSEROLE



Potato Chip Crusted Chicken Casserole image

I got this from my ex-mother-in-law - she used to make it all the time for family dinners and it was so good and easy to make !

Provided by Kateriana

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

3 cups chicken breasts, cooked & cubed
1 (13 ounce) package chicken rice-a-roni
1/2 cup mayonnaise
1 (10 3/4 ounce) can cream of chicken soup
1 1/4 cups milk
1 cup chicken broth
1 cup celery, chopped
1/2 cup yellow onion, chopped
3 (7 ounce) cans water chestnuts, sliced and drained
1 cup potato chips
1/2 teaspoon paprika

Steps:

  • Mix all ingredients except potato chips and paprika in a 9x13 pan.
  • Refrigerate overnight.
  • Before baking, cover with crushed potato chips and sprinkle with paprika.
  • Bake 1 hour or more @ 350 degrees.
  • Serves 12. May be divided into two smaller pans and half frozen for later use.

Nutrition Facts : Calories 336.3, Fat 12.7, SaturatedFat 2.4, Cholesterol 8.8, Sodium 997.2, Carbohydrate 49.8, Fiber 2.5, Sugar 3.7, Protein 6.8

CHIP-CRUSTED CHICKEN



Chip-Crusted Chicken image

Dijon-mayo and BBQ potato chips might sound strange together, but the flavors combine beautifully in this entree. And really, could it be any easier? -Mike Tchou, Pepper Pike, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 3

2/3 cup Dijon-mayonnaise blend
6 cups barbecue potato chips, finely crushed
6 boneless skinless chicken breast halves (5 ounces each)

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.

Nutrition Facts : Calories 397 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 1015mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.

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