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Why You’ll Love My Recipe
Crispy and crunchy like fried chicken but without the grease, this baked chicken is perfect for serving at a picnic or a family dinner.
For another crispy chicken recipe that can be made in your oven, check out this Man-Catchin’ Oven Baked Fried Chicken or Gluten Free Oven Fried Chicken. Serve this chicken alongside your favourite side dishes.
Reader Review
This was deliciously amazing. I used thighs; my husband cut them to be boneless, skinless. I didn’t have quite enough potato chips in the bottom of the bag so I substituted instant potato flakes ( 1.5 c chips & .5 c flakes). It was a fairly simple recipe and not as time consuming as many of the meals I make. Thanks. Definitely making again. I used Lay’s plain this time and the next time I’m gonna try w Lay’s BBQ chips.
Karlynn’s Recipe Notes
- Skill Level: This is an easy recipe.
- Total Time: This recipe takes approximately 80 minutes to make.
- Variations: The easiest way to change up this recipe is by using whatever potato chips you like best. Plain, salt and vinegar, BBQ, sour cream and onion, etc. Just adjust the seasonings in the flour mixture accordingly and try to avoid oversalting.
- Tools Needed: For this recipe, you’ll need a medium bowl, a whisk, a large baking sheet, a small bowl, a meat thermometer, and a small glass measuring cup or microwave safe dish.
What You’ll Need For Ingredients
Chicken: For this recipe, you can use any cuts of chicken. The easiest to work with will be thighs and breasts. Depending on whether you use white meat, dark meat, or a combination, the recommended internal temperature will vary slightly.
Flour Coating: This flour coating uses very basic ingredients, and can be adjusted to include any specific spices you’d like to add. Perhaps you’d like to make your own Cajun Seasoning or Italian Seasoning to use for this coating?
Toppings: Depending on what sort of chips you choose to use, you may find that the drizzle of butter or margarine isn’t necessary. Whatever you choose, keep a close eye on the chicken to be sue the potato chips don’t burn.
How To Make Potato Chip Chicken
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Whisk together flour coating ingredients in a medium bowl. Set aside.
- Grease baking sheet. Set aside.
- Beat eggs in small bowl. Set aside.
- Put broken chips in a medium bowl or on a large plate.
- Dip chicken in flour mixture, then dip into egg mixture. Let excess drip off. Dip in broken chips until fully coated.
- Place chicken on baking sheet. Chill in fridge for 30-40 minutes to let coating set.
- Preheat oven to 400°F.
- Melt butter or margarine and drizzle it evenly over chicken pieces.
- Bake chicken for 40-50 minutes.
Karlynn’s Tips and Tricks for Making Potato Chip Chicken
Ideal Companions: This chicken is packed with simple flavours that will make great company for most sides. You can also change up the seasonings to suit whatever meal you make. Try serving this with Mom’s Potato Salad or this Classic Retro Picnic Macaroni Salad. It would also work well with a Classic Homemade Coleslaw or Kale Caesar Salad.
Egg Alternative: If you’re allergic to eggs or avoiding them for a different reason, you could try dipping the chicken in some milk instead. It may not create as thick of a coating, but it will help the topping stick better than they would on dry chicken.
Storage Instructions
Fridge: Once it’s fully cooled, you can store the leftover chicken in a sealed container in the fridge for 2-3 days.
Freezer: Make sure the chicken is fully cooled before freezing. You can store this chicken in a sealed container in the freezer for up to 3 months.
Reheating: For the best experience, learn How to Reheat Fried Chicken So It’s Crispy Again or try tossing the leftover chicken into your air fryer for a few minutes.
More Delicious Chicken Recipes
Looking for more great chicken recipes?
Start with this Homemade Shake and Bake and then use that mix to make The Best Crispy Oven Baked Chicken Legs and Baked Chicken Thighs with it.
For other flavour profiles, try baked Teriyaki Chicken or Smoked Paprika Baked Chicken Thighs.
Looking for wings specifically? Make some Oven Baked Garlic Parmesan Chicken Wings.
There you go, friends. Easy, crunchy, and juicy chicken that fits right in with almost any meal. Try it out and let me know what you think.
Happy Cooking!
Karlynn
Oven Fried Potato Chip Chicken
Ingredients
- 6-8 pieces of chicken
Flour Coating
- 1 ⅓ cups of flour
- 1 tablespoon garlic powder
- 1 tablespoon seasoning salt
- 1 teaspoon paprika
- 1 teaspoon pepper
Toppings
- 2-3 large eggs
- 2 cups crushed potato chips , low salt if you don't want too much salt
- ⅓ cup of butter or margarine, melted
Instructions
- 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!
Notes
- Nutritional values will depend on the pieces of chicken you use and the brand of chips etc
- Margarine has a higher smoke point than butter does, but a lot of people use butter successfully in this recipe as well. Just watch to make sure it doesn’t burn!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
H.C. Harvey says
I’ve used this recipe for years and it is delicious. I marinade my chicken pieces in pickle juice overnight. Then for the chips I use a mixture of pickle chips and original. It’s always a hit!!!
Jill Snider says
Hi, first time reading your recipes and I love the potato chip chicken. I am very allergic to eggs- what would you suggest as a substitute in this recipe, because I would really like to try it!!
Marilyn says
My mom used to make this chicken with bread crumbs but chips would be even better While she was at it she would peel and quarter potatoes the long way and bread them also. She would bake them in the same pan alongside the chicken. After the chicken and potatoes were cooked she would remove them from the pan and then sprinkle into the roasting pan some cooked frozen peas and stir them around with the crumbs that had been left behind. We would call it a “crummy dinner” and we loved it–give it a try!! now adays they would call it a sheet pan dinner!!!!
maddie says
this recipe is so good. i had a bunch of broken costco kettle chips and they worked great. they were super oily so the extra margarine/butter was not needed. i used boneless skinless thighs and they were delicious. i did salt the chicken before the flour because i like well-salted chicken.
Kim says
I tried this for the first time with some picky layers. It was a hit. It was easy to put together and tasted great. It will be added to my repertoire.
Kathy says
If I use chicken tenders how long should I bake for?
Misty Tierney says
This was deliciously amazing. I used thighs; my husband cut them to be boneless, skinless. I didn’t have quite enough potato chips in the bottom of the bag so I substituted instant potato flakes ( 1.5 c chips & .5 c flakes). It was a fairly simple recipe and not as time consuming as many of the meals I make. Thanks. Definitely making again. I used Lay’s plain this time and the next time I’m gonna try w Lay’s BBQ chips.
Judy Brown says
In step 8 how long can you leave the chicken in the frig? I’d like to make it 1st thing in the morning when I have more time for prep work.
doris says
Place in the fridge for half an hour to let the coating set.
Lisa Davies says
This recipe has made me think about all the options with chips I am going to use 2 thighs each with regular potato chips and then bbq, and salt and vinegar each, I will also try the regular flour recipe. I will let everyone know how they come out.
Linda says
Delicious!!!! I’m not a great cook but this chicken came out great! I accidentally forgot to do the butter drizzle but I’m sure that would’ve made it even better. Thanks for a great recipe!
Char Berge says
Today is the second time that I ‘m making this absolutely delicious chicken. The first time I used spicy BBQ chips and they were a huge hit! Today I am using plain chips. Boneless skinless chicken thighs are my favorite part of the chicken because they pretty much always turn out so much juicier than the breast. I didn’t pour any margarine over the top because I figured the potato chips had enough fat. This is now my go-to recipe for chicken thighs. Thanks for sharing this yummy recipe!
GuineaChica says
This recipe sounds yummy. Can this be done with wings? If so, what temp and cooking time please?
Bobbi Fagone says
This looks really tasty. Question: Can you make this potato chip chicken recipe in an air fryer?
Yogi P says
A REAL WINNER 🏆 The juiciest fried chicken ever! Excellent instructions to dredge in flour before the egg…no more lost crumb coating. My oven runs hot, so was ready in 30 minutes ~ my family of 6 was pleased! Thank you!!
Merry says
Will this be good on fish?
Stacey says
This is a crowd pleaser!! I just lay parchment paper down and don’t grease it or use melted butter because the oil in chips does the job. I was short on time so I put another layer of parchment on top then laid frozen vegetable bags on top to chill it for about 10 minutes. I also season the flour, eggs and potato chips. So yummy!!
Lee Willits says
My Mom dipped in flour then melted butter followed by the spiced crushed chips…Thanks for the memory…
Lee
Carol R says
I substituted butter for margarine and used barbecue potato chips. Excellent!!!
Joanne Williams says
This is now my weekend meal with a side.
Thank you very much for the recipe.
Never knew it would be so delicious.
thanks again
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!
Natalie Blackburn says
Can you reheat the next day in the oven? Will
They get crispy again?
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.
Molly Scanlan says
Line the baking sheet with parchment paper. They turned out so crispy and NOT a bit oily AT ALL.
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
Nana Bear says
Made it for years. Try it with BBQ chips too!
Bland says
How do you whisk chicken breast? It says to use the first 5 ingredients.
Your coating bowls are in the wrong order. The flour should be first, as you mention in the next step, and some people work left to right.