Potatochipchicken Recipes

QUICK AND CRUNCHY POTATO CHIP CHICKEN

Steps:

• In shallow bowl, mix crushed potato chips and parsley. In another shallow bowl, beat egg and Worcestershire sauce.
• In 10-inch nonstick skillet, heat oil over medium-low heat. Dip chicken into egg mixture, then coat with potato chip mixture.
• Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is clear when center of thickest part is cut (170°F).

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!

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!

GRANDMA RUTHIE'S POTATO CHIP CHICKEN

Steps:

• Preheat the oven to 375°F
• Season the chicken breasts with the seasoned salt
• In a wide, shallow bowl, place the flour
• In another wide, shallow bowl, whisk together the eggs and milk
• In a third wide, shallow bowl, place the crushed potato chips mixed with black pepper
• Coat chicken breasts with flour, shaking off excess, then dip in the egg mixture, then the potato chip mixture, pressing to adhere
• In a large skillet, heat 1 cup of canola oil over medium heat
• Carefully add the chicken, skin side down
• Reduce the heat to medium and cook until browned, 5-6 minutes per side
• Spread out any leftover crushed potato chips from the breading station over a large rimmed baking sheet
• Arrange the chicken on top, spacing apart
• Bake until the chicken is cooked through, about 15 minutes
• Let rest for 5 minutes and serve potato chip bits from the baking dish and the HP sauce

POTATO CHIP CHICKEN STRIPS

Steps:

• In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips. Place in a greased 15x10x1-in. baking pan. Drizzle with butter. , Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with salsa or sauce. Freeze option: Transfer cooled chicken strips to an airtight container; freeze. To use, reheat chicken strips in a greased 15x10x1-in. baking pan in a preheated 400° oven until crisp and heated through.

BAKED POTATO CHIPS CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with butter.
• In a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. In a separate bowl, place the crushed potato chips. Pour the olive oil into a third bowl.
• Rinse the chicken tenders under cold water. Working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. Lay the coated chicken tender into the prepared baking dish. Repeat with all the other pieces of chicken. Sprinkle about 1 tablespoon of the seasoned flour onto the chicken pieces, then sprinkle the chicken with remaining potato chips.
• Place the baking dish onto the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes.

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

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.

POTATO CHIP CHICKEN

Steps:

• Preheat the oven to 400°F.
• Mix the potato chips, cheese, and garlic powder in a large ziploc bag.
• Melt the butter or margarine in a shallow dish.
• You can cut the chicken breasts into strips if you want to do this as chicken fingers.
• Moisten the chicken pieces in the butter or margarine, then seal them in the ziploc bag, and shake to coat.
• Lay the chicken out on a baking sheet (I always cover the sheet with foil for easy cleanup). If you want to, you can cover the chicken with the leftover coating.
• Bake 40 minutes for whole breasts, 30 minutes for strips.

POTATO CHIP CHICKEN (GLUTEN FREE)

Steps:

• In large plastic bag, combine crushed potato chips, parsley, salt, paprika, and onion powder.
• Brush chicken with mayonnaise; add chicken to crumb mixture and coat, shaking off extra.
• Place in greased 9x12 dish. Bake at 350 degrees for about 20 to 30 minutes.

CHICKEN AND POTATOES SKILLET

Steps:

• Marinate the chicken with the smoked paprika, Italian seasoning, salt and olive oil. Stir to mix well. Set aside.
• Heat up a cast-iron skillet on medium-low heat. Add the olive oil and butter, follow by the garlic, potatoes and the rest of the ingredients. Cook the potatoes wedges until the outside is browned and the inside is cooked through, about 10 - 15 minutes. Dish out and set aside.
• In the same skillet on medium heat, add the olive oil and butter. Pan fry the chicken, each side for about 4-5 minutes. Turn over and pan fry the other side.
• Push the chicken to one side and add the potatoes. Add more salt to taste. Turn off the heat and serve the chicken and potatoes immediately, with a hot sauce of your choice, if you like.

POTATO CHIP CHICKEN

Steps:

• In a large resealable plastic bag, combine the potato chips, parsley, salt, paprika and onion powder. Brush chicken with mayonnaise; add chicken to the crumb mixture and shake to coat. , Place in an ungreased microwave-safe 11x7-in. baking dish. Cover with paper towels; cook on high for 6-8 minutes or until a thermometer reads 170°.

EASY CHICKEN CASSEROLE WITH POTATO CHIP TOPPING

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Butter a 2- to 2 1/2-quart casserole dish.
• Cut the cooked chicken into bite-sized pieces.
• In a mixing bowl, combine the chicken, celery, mayonnaise, cream of chicken soup, sour cream, water chestnuts, onion, and lemon juice. Season with salt and pepper, and mix well.
• Pour the chicken mixture into the prepared casserole dish.
• Top with crushed potato chips and sprinkle on paprika.
• Bake, uncovered, in the preheated oven for about 30 to 40 minutes.