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Oven Fried Potato Chip Chicken

crispy chicken coated in potato chips in a white plate
Oven Fried Potato Chip Chicken

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Oven Fried Potato Chip Chickens in white plate
Oven Fried Potato Chip Chicken

This retro Oven Fried Potato Chip Chicken is a classic that I swear everyone’s Grandma used to make! I decided it was high time I fooled around with my Oven Baked Crispy Chicken recipe. also known as Man Catching Oven Fried Chicken, .This is a treat. A salty, greasy, get yo’ love for potato chips treat. There is nothing redeeming about this recipe health-wise. Sorry.

Wait! It’s high in protein! (and sodium…and fat…)

Close up Oven Fried Potato Chip Chicken Here’s the thing….I suspect it’s STILL slightly healthier than real fried chicken. Like, cooked in deep oil, saturated with oil, chicken.

Eh. Maybe. But who really cares?

IT’S CHICKEN COATED IN POTATO CHIPS.

Crack open the wine and celebrate that this happened in your house. I suggest a nice crisp white.crispy chicken coated in potato chips in a white plate

I basically took that amazing fried chicken recipe, left out a large amount of the salt and added potato chips. Whew, what a decadent dinner this was! To be honest though, it’s the yummiest fried chicken I’ve had in a long, long time and it wasn’t even really fried. I absolutely love plain potato chips as my snack of choice, so that makes sense.

Let me know if you try this! It’s a great treat dinner!

Love,

Karlynn

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Oven Fried Potato Chip Chicken

How to make amazing oven baked potato chip chicken just like your Grandma used to make! This is a classic oven baked chicken recipe! 
4.91 from 11 votes
crispy chicken coated in potato chips in a white plate
Prep Time
40 minutes
Cook Time
40 minutes
Course
Dinner
Cuisine
American
Servings
8
Calories
1508
Author
Karlynn Johnston

Ingredients

  • 6-8 pieces of chicken
  • 1 1/3 cups of flour
  • 1 tbsp garlic powder
  • 1 tbsp seasoning salt
  • 1 tsp paprika
  • 1 tsp pepper
  • 2 or 3 eggs
  • 2 cups crushed potato chips low salt if you don't want too much salt
  • 1/3 cup of margarine

Instructions

  1. Whisk together the first five ingredients in a medium sized bowl.
  2. Grease a baking sheet large enough for 8 pieces of chicken and set aside,
  3. Beat the eggs in a small bowl.
  4. Line up your bowls and your baking sheet in this order from right to left; egg, flour, smashed chips, then baking sheet.
  5. First, dip your chicken into the flour mixture and cover it completely.
  6. Dip it into the egg mixture, then into the broken chips for a second coat.
  7. Place on the baking sheet.
  8. Repeat with all chicken pieces.
  9. Place in fridge for half an hour.
  10. Preheat your oven to 400 degrees F.
  11. Melt the margarine and drizzle evenly over the top of the chicken pieces.
  12. Bake for 40-50 minutes or until the chicken reaches the appropriate temperature (165 for Breast meat, 180 for dark meat)
  13. Remove and serve!

Recipe Notes

The nutrition on this recipe is incorrect 

Nutrition Information

Calories: 1508kcal, Carbohydrates: 28g, Protein: 111g, Fat: 102g, Saturated Fat: 27g, Cholesterol: 469mg, Sodium: 1480mg, Potassium: 1487mg, Fiber: 1g, Vitamin A: 1340IU, Vitamin C: 13.1mg, Calcium: 80mg, Iron: 6.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Carol R says

    I substituted butter for margarine and used barbecue potato chips. Excellent!!!

  2. Tom says

    Don’t you dip the chicken into the egg FIRST, then the flour??

    • Karlynn says

      No, you have to give the chicken a dry base in order for the egg to actually adhere to it. If you dip wet chicken skin into wet egg, the egg is simply going to run off. It’s always flour first!5 stars

      • Natalie Blackburn says

        Can you reheat the next day in the oven? Will
        They get crispy again?

  3. Susan Tchokreff says

    Loved your recipe!! Instead of only the baking sheet I put the chicken on an oven rack on top of the baking sheet and sprayed the chicken with PAM – no margarine. Perhaps it’s less calories? Who knows- I didn’t make it for a diet meal anyway. It turned out perfect! Thank you for reminding me of a comfort food recipe from years gone by.4 stars

  4. Molly Scanlan says

    Line the baking sheet with parchment paper. They turned out so crispy and NOT a bit oily AT ALL.

  5. Pat Faryna Langridge says

    I wonder to give it a little Mexican, zest try the spicy or zesty nacho chips served with salsa as a side. Ummmmm

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