Best Potato Chip Crusted Chicken Recipes

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

Provided by Kardea Brown

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 image

Provided by Maeby

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 image

Categories Chicken

Yield 2 Servings

Number Of Ingredients 37

2 boneless chicken breasts
1/2 cup low fat buttermilk
Olive oil cooking spray
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon salt
Pinch of cayenne pepper
1/2 cup finely crushed Baked Ruffles potato chips
wax paper
.
.
PREPARATION:
.
Place breasts between 2 sheets of wax paper
Using flat side of mallet, pound breasts to 1/2 inch thickness
Put chicken in ziploc bag slightly larger than the chicken
Pour buttermilk over chicken, seal bag, shake to coat.
Refigerate 6 hours/overnight
Preheat oven to 450 degrees
Spray baking sheet with nonstick spray
Mix in small bowl:
Onion powder
Black pepper
Salt
Cayenne pepper
Flat dish: crushed chips
Remove 1 chicken breast at a time from the bag, let buttermilk drop off.
Sprinkle both sides of chicken breast with seasoning.
Transfer chicken breast to chips, completely coat both sides.
Place chicken on baking sheet.
Lightly mist chicken with cooking spray.
Bake 4 minutes.
Carefully flip breasts with a spatula.
Lightly mist chicken with cooking spray.
Bake additional 3-5 minutes, or until coating is crispy and the chicken is no longer pink inside.
Serve immediately