Potato Chip Chicken

Hey everyone! Only a few more days to vote on a recipe (to the right)!

So yesterday I did have time before work to cook something so I decided to go with Potato Chip Chicken from the Food Allergy and Anaphylaxis Network's website because it's quick and looked tasty! If you haven't checked out their website yet, you definitely should.

Potato Chip Chicken: Dairy, egg, nut, fish, wheat, and soy free.


  • 3 boneless, skinless chicken breasts (1 1/2 pounds. I used tenderloins)
  • 1 1/2 cups potato chips, finely crushed (check ingredients)

  1. Preheat oven to 400° F.
  2. Cut chicken breasts into 1 1/2-inch cubes and moisten with water or oil.
  3. Roll chicken pieces in crushed chips to coat. If there are bare spaces, pat on additional crushed chips.
  4. Place coated chicken pieces on baking sheet.
  5. Bake about 20 minutes, or until chicken is done. If desired, use barbecue sauce, sweet and sour sauce, ketchup, or honey for dipping.
What I used: 5 Tyson chicken breast tenderloins, Lays classic potato chips
What I thought: I thought they were pretty good. They were slightly bland (I think next time I'll use seasoning or barbeque chips). Also, the chips weren't as crunchy as I would have liked. Make sure you don't overheat them because the chicken will be rubbery (this happened when I reheated them in the microwave). But other than that, I thought they were pretty good! It was pretty cheap, easy to prepare, and took little time!



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Lyndi said...

Hey! These look good. I'm not much of a cook, but these look like I could pull them off. Thanks for posting!

Michelle said...

Thanks Lyndi! They're super easy. Takes 25 minutes tops.