Baked in onion-flavored potato chips after being marinated in boneless chicken breasts for the night. If preferred, accompany with twice-baked potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds skinless, boneless chicken breast meat
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup crushed potato chips
Instructions
- 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 9×13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 147 mg |
| Dietary Fiber | 1 g |
| Protein | 54 g |
| Saturated Fat | 7 g |
| Sodium | 869 mg |
| Sugars | 0 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This was a big win with my family including visiting grandchildren who enjoyed crushing the chips . I didn’t marinate overnight – just haf an hour in the refrigerator. I used chicken tenders and served with honey mustard. Will keep this one for sure.
This was such a great change from my normal chicken dishes. I really loved the consistency and salty taste of the chip coating! I will definitely be making this again.
This definitely was a keeper, moist chicken and delicious.
Loved it! Super simple and delish. My mom couldn’t get enough and demanded the recipe. I used whatever chips I had on hand, which happened to be some spicy queso kettle cooked chips. Could not have been tastier! I will absolutely be making this again and again.
I used chicken tenders & it was a bit dry even though I cooked for less time. I may use more spices next time or add smoething to the butter. Kids liked it & we will defintely make it again!
8.9.18 … https://www.allrecipes.com/recipe/17146/potato-chip-chicken/ … This recipe is the closest I’ve found to this one: Combine 1 1/2c crushed chips, 1t salt, 1/4t pepper, dash paprika. Combine 2 slightly beaten eggs & 1/4c milk. Dip 2-3# fryer pieces in egg mixture then chip mixture. Melt 1/4c butter in pan. Place chicken in 325 oven 45 minutes. This is from Ruffles chips. I’m thinking 1 egg & 2T milk would be enough; & just milk/water if ya had an egg issue. For AR recipe, I don’t see the point in marinating in butter, s & p. I like wavy, not ridged chips. Wavy are larger, deeper; ridges are small & narrow. 🙂
Great recipe
Very yummy, love the crunchiness. I needed to use up some less than delicious sour cream and onion chips. This worked perfect. I did not marinate it over night, just sprinkled some pepper before the butter. There was enough salt in the chips.
I marinated it in the fridge overnight, exactly as the recipe says, then when i took it out the next day, it was one big solid lump of chicken and butter. So i filled the sink with hot water and put the marinating dish in, left it for 10 minutes, it was still solid. So i emptied the water out of the sink, boiled the kettle and filled the sink up with boiling water, and left the marinating dish in there for about 5 minutes. I opened the lid and most of the butter was still solid but also most of the chicken had turned white. Now i have no idea how long to put it in the oven for as it’s already partially cooked.
It was pretty good. I only had time to marinate it in the butter for an hour. Totally forgot that one person couldn’t have dairy so got a little flustered thinking how to prepare two a different way with all kinds of other things going on and people coming over for dinner. The chicken was very moist. I should have added some more seasoning but forgot. I used French onion dip potato chips (except for the person who couldn’t have any dairy – they got plain) and took the advise of one of the reviewers to leave them in the potato chip bag to crush. I probably should have rolled it a little more but I had run out of time. Still very good, I would just add more spices to it. Would I make it again? Yes.
Easy and amazing dish. Everyone loves it
very good,but i did omit the butter ,tenderized the chicken and marinated it in butter milk then potatoe chips,every one loved it ,even give the recipe to a fireman which he made it for the fire house and fell in love with it…..
This was fabulous! What a fantastic substitute for fried chicken! I was really surprised how crunchy of a coating the chips made. I also didn’t think the marination made any sense (since the butter just hardens in the fridge). So I salt and peppered the chicken along with some garlic powder, then dipped the chicken in melted butter and immediately rolled it into the finely chopped chips and then baked. Note, if you pound out your chicken, like I do, 45 minutes is a bit too long for cooking. Next time I will probably check it at 38 or 40 minutes. Lastly, I only used a pound of chicken, but still found I needed closer to 4 cups of chips. But my (picky) hubby and I loved it at first bite!
I used large chicken breast halves, but even they were dry at this time and temperature. To me, the coating had no flavor and was not an appealing texture. I don’t plan to make this again.
This was delicious! I had 6 chicken breasts, so I made 2 with regular chips, 2 with sour cream and onion chips and 2 with BBQ chips. All were fantastic and surprisingly crispy! I didn’t marinate overnight.
I pounded my chicken to about 1/2” for even cooking. Like many others, I skipped the “marinating” step in this recipe, because I didn’t see the need. I baked this for less time than the recipes indicates. Mine were done in about 25-30 minutes. This is a great way to use up the crumbs left in the bottom of the potato chip bag. I made Chef John’s Spicy Honey Mustard Sauce to serve along with this. Very tasty!
I see no marinating to the butter as it just goes solid when cold. Next time I will try flavored chips. The chicken was juciy and crunchy. I will make this again.
My husband and I just finished this and I had to give my input. The chicken was very moist; but the flavor of the chips didn’t come through very good. I did not marinated it over night, didn’t feel the need to. I will make this again, but will add a little seasoning to the chicken before rolling in the crumbs. If I didn’t feel it needed to be tweaked some, I would have given it 5 stars. I did give it a 4 because I will make again, adding some spices!!!
Chicken was moist even without the marinating which I skipped because I didn’t have time. My family seemed to enjoy this recipe and I let my kids choose the flavour of chips. I dipped the chicken in melted butter and coated with sour cream and onion chips. The flavour of the chips really didn’t come through but it didn’t seem to matter to anyone. I added salt and pepper and a dash of garlic powder to each piece of chicken and baked on a foil covered baking sheet. 35 mins was plenty for the bone in chicken thighs we had. Will try again with different type of chip. If you like breaded chicken it’s worth a try.
I have used Lays cheddar and sour cream chips, crushed. Really great flavor. I make this for my grandchildren all the time, better than those crummy chicken nuggets at McD’s.
I thought that this was pretty good. Like others I did not see the point of marinating when you are only using salt and pepper so I skipped this step. I used regular Lays potato chips and thought that was a good flavor. With a nice salad made a good and easy dinner. Thanks for posting the recipe.