Best Buttermilk Ranch Potato Chip Chicken Recipes

OVEN FRIED POTATO CHIP CHICKEN

Oven Fried Potato Chip Chicken image

How to make amazing oven baked potato chip chicken just like your Grandma used to make! This is a classic oven baked chicken recipe!

Provided by Karlynn Johnston

Categories Dinner

Number Of Ingredients 9

Ingredients

6-8 pieces of chicken
1 1/3 cups of flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 teaspoon paprika
1 teaspoon pepper
2-3 large eggs
2 cups crushed potato chips (low salt if you don't want too much salt)
1/3 cup of butter or margarine (melted )

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!

Nutrition Facts : Calories 540 kcal, Carbohydrate 28 g, Protein 53 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 191 mg, Sodium 1345 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 servings

BUTTERMILK RANCH POTATO CHIP CHICKEN

BUTTERMILK RANCH POTATO CHIP CHICKEN image

I HAD 2 CHICKEN BREASTS DEFROSTED N BUTTERMILK I WANTED TO USE UP....N A HALF A BAG OF POTATO CHIPS SOOOOOOO THIS IS WAT WAS DINNER FOR THE HUBBY N MYSELF...CAME OUT PERFECTLY COOKD N DELICIOUS :)

Provided by Lora DiGs

Categories Chicken

Time 3h45m

Number Of Ingredients 5

Ingredients

2 large chicken breast/ bone in
1 1/2 c buttermilk
1/4 c hot sauce
1 pkg ranch dressing mix (dry), divided
2 c potato chips, crushd

Steps:

1. MIX BUTTERMILK, HOT SAUCE AND 1/2 OF THE DRY RANCH MIX. POUR IN A GALLON SIZE BAG N ADD THE 2 CHICKEN BREASTS. REFRIGERATE FOR 3 HOURS
2. MIX CRUSHD POTATO CHIPS N THE OTHER 1/2 PKG OF THE DRY RANCH MIX IN A PLATE. PRE HEAT OVEN 400
3. TAKE CHICKEN OUT OF BUTTERMILK N LET EXCESS DRIP OFF. THEN PRESS CHICKEN INTO POTATO CHIP CRUMBS N PLACE ON A SPRAYED COOLN RACK WITH A BAKN PAN UNDERNEATH....THIS WAY COOKS EVENLY N NO TURNN OF CHICKEN IS NEEDED ALSO COATING STAYS ON ;)
4. BAKE FOR 45 MINUTES.....ENJOY