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Golden potato chip chicken pieces in a wooden tray.
Sarah

Potato Chip Chicken Recipe That Stays Incredibly Crispy

Crispy, juicy, and packed with flavor, this potato chip chicken recipe brings the crunch of fried chicken without the mess. Baked or air-fried to golden perfection, it’s an easy, family-approved dinner made from pantry staples.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6-8 pieces chicken (breasts, thighs, tenders, or drumsticks)
For the Flour Coating
  • 1.33 cups all-purpose flour
  • 1 tbsp garlic powder
  • 1 tbsp seasoned salt
  • 1 tsp paprika
  • 1 tsp ground black pepper
For the Toppings and Breading
  • 2-3 large eggs, beaten until smooth
  • 2 cups crushed potato chips (low-sodium preferred)
  • 0.33 cups melted butter or margarine

Method
 

  1. In a medium bowl, mix the flour, garlic powder, seasoned salt, paprika, and pepper.
  2. Lightly grease a large baking sheet or line with parchment. Place a wire rack on top if available.
  3. Crack the eggs into a bowl and whisk until smooth.
  4. Place chips in a zip-top bag and crush into small flakes using a rolling pin.
  5. Pat chicken dry. Dip each piece into the flour mixture, then the beaten eggs, and finally coat with crushed chips.
  6. Place coated chicken on prepared rack or sheet and refrigerate for 30 minutes to help the coating set.
  7. Preheat oven to 400°F (200°C).
  8. Drizzle melted butter over the chicken pieces. Bake for 40 to 50 minutes until chicken reaches proper internal temperature (165°F for breasts, 180°F for dark meat).
  9. Let chicken rest a few minutes before serving for best texture and juiciness.

Notes

Carbohydrates: 28 g
 Protein: 53 g
 Fat: 23 g
 Saturated Fat: 4 g
 Cholesterol: 191 mg
 Sodium: 1345 mg
 Potassium: 1245 mg
 Fiber: 2 g
 Sugar: 1 g
 Vitamin A: 597 IU
 Vitamin C: 7 mg
 Calcium: 29 mg
 Iron: 3 mg
Nutrition information is automatically calculated and should only be used as an approximation.