Chip Crusted Chicken Recipes

POTATO CHIP CHICKEN

Steps:

• 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 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.

THIS POTATO CHIP-CRUSTED FRIED CHICKEN IS A GIFT

Steps:

• Thoroughly dry the pieces of chicken with paper towels
• Using a food processor or your hands, crush the potato chips and add to a medium bowl
• To the crushed chips, add the paprika, garlic, 1 teaspoon pepper, 1 teaspoon salt, the Cajun seasoning, and brown sugar
• Mix together
• In another bowl, add the flour, the remaining 1 teaspoon each pepper and salt, and the granulated sugar
• Whisk together
• In a third bowl, add the eggs and 1 tablespoon of water
• Blend together with a fork
• Set the three bowls up in the following order: the seasoned flour first, the eggs second, and the chip mixture third
• In a very large cast-iron or heavy skillet fitted with a candy thermometer, add the oil and heat to 325˚F over medium-high heat
• Working with one piece of chicken at a time, dip into the flour bowl first, shaking to remove any excess flour, and then into the egg bowl
• Finally, coat the chicken generously with the potato chip mixture before placing on a baking sheet
• Repeat the process until all the pieces are thoroughly coated
• Working with 2 to 3 pieces at a time, carefully lay the chicken in the hot oil
• Be sure the oil remains around 325˚F by adjusting the heat as needed
• Keep turning the pieces every 2 to 3 minutes per side until they are deep golden brown and an instant-read thermometer registers 165˚F when inserted into the thickest part of the chicken
• Once the chicken is done, remove the pieces from the oil and place on a cooling rack or paper towels
• Season immediately with a pinch of salt while still hot

POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY

Steps:

• In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.
• In a wide dish, beat the eggs
• In a separate ziploc bag, crush your favorite type of potato chip.
• Preheat oven to 425°F (220°C).
• To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
• Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.
• Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.
• Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
• Serve with your favorite dipping sauce.
• Enjoy!

CHIP-CRUSTED CHICKEN

Steps:

• Place mayonnaise blend and potato chips in separate shallow bowls. Dip chicken in mayonnaise blend, then coat with chips., Place on an ungreased baking sheet. Bake at 375° until a thermometer reads 165°, 20-25 minutes.

BARBECUE CHIP CRUSTED CHICKEN

Steps:

• NOTE: If you don't have Pringles where you are, just use other barbecue chips. The amount of crumbs may vary, but you can always crush more if need be.
• Preheat the oven to 300 degrees.
• Place the whole can of chips in a gallon-sized zip top bag and crush until very fine crumbs. Add chopped thyme, oregano and rosemary to potato chips.
• Beat the eggs in a bowl. Place 1/2 cup of flour in a tray. Dip chicken breasts in flour. Shake off extra flour. Dip chicken breasts in egg. Coat chicken breasts in crushed BBQ chips (coat generously).
• Heat the olive oil and sauté the chicken until browned.
• Place on a baking sheet and pop in the oven for 10 minutes, turning after 5 minutes.

CORN CHIP-CRUSTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Put the potatoes in a saucepan, cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 6 to 8 minutes, adding the broccoli halfway through. Drain and transfer the potatoes and broccoli to a large bowl; set aside.
• Meanwhile, set a wire rack on a rimmed baking sheet. Pulse the corn chips in a food processor until finely ground. Transfer the crumbs to a shallow bowl. Season the chicken on both sides with salt and pepper. Spread the chicken with 1/4 cup sour cream, coating both sides, then press into the corn chip crumbs to coat; transfer to the rack. Bake until crisp and cooked through, about 18 minutes.
• Add the tomatoes and olive oil to the potatoes and broccoli; season with salt and pepper and toss. Mix the remaining 1/2 cup sour cream, the scallion, cilantro, lime juice, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Drizzle over the vegetables and serve with the chicken.

POTATO CHIP CRUSTED CHICKEN

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!

OVEN FRIED POTATO CHIP CHICKEN

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!

POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE

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 TENDERS

Steps:

• Preheat your oven to 400°.
• In a large bowl whisk together the eggs and buttermilk. Add in the chicken tenders, toss and set off to the side.
• In the bowl of your food processor; add 6 ounces of original kettle-cooked potato chips. Blend until fine crumbs form. Pour the chip crumbs into a shallow bowl and season with the paprika, garlic and onion powder.
• Repeat the same with the jalapeno kettle chips. Pour the crumbs into another shallow bowl and season with a quarter teaspoon of black pepper.
• Set up your breading station starting from left to right: chicken tenders then chip crumbs then a rimmed baking sheet with either a baking rack set inside or lined with parchment paper.
• One at a time, remove a chicken tender letting the excess buttermilk/egg mixture drip back into the bowl. Dredge the tender into the original chip crumbs and then placing them on the prepared pan. Repeat with half of the tenders.
• Follow the same instructions as above, but this time dip the remaining chicken tenders into the jalapeno chip crumbs.
• Bake for 20-25 minutes in your preheated oven, rotating the pan halfway through baking. Let cool before serving alongside a small bowl of the spicy ranch dipping sauce.
• Or slice the tenders into strips and place them in a soft 10 inch tortilla, topped with shredded lettuce, cheddar cheese and a drizzle of the spicy ranch sauce.