THIS POTATO CHIP-CRUSTED FRIED CHICKEN IS A GIFT
Once you make fried chicken with a potato chip crust, you may never make it any other way.
Provided by Nick Voulgaris
Number Of Ingredients 16
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
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!
Provided by Karlynn Johnston
Categories Dinner
Number Of Ingredients 9
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!
Nutrition Facts : Calories 540 kcal, Carbohydrate 28 g, Protein 53 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 191 mg, Sodium 1345 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 servings
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 CHICKEN
"This is one of the best recipes I've ever used," notes Jody Roberts from her home in Hollister, California. Crushed potato chips make the crispy coating for the moist tender chicken. "Not only is it quick and easy, but I think it tastes better than fried chicken," she adds.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
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°.
Nutrition Facts : Calories 248 calories, Fat 13g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein.
POTATO CHIP CHICKEN (GLUTEN FREE)
I love this chicken, it is so moist inside and the chips make the outside crunchy. My favourite way to make this chicken is with ruffled chips, but you can make it with your favourite flavour!
Provided by GlutenFreeGirl
Categories Chicken Breast
Time 30m
Yield 4 pieces of chicken, 4 serving(s)
Number Of Ingredients 7
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.
POTATO CHIP CHICKEN
Boneless chicken breasts marinated overnight, then baked in onion-flavored potato chips. Serve with twice-baked potatoes, if desired.
Provided by Larry
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time P1DT1h
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 9.7 g, Cholesterol 147 mg, Fat 15.6 g, Fiber 1 g, Protein 53.8 g, SaturatedFat 6.5 g, Sodium 868.6 mg, Sugar 0.1 g
CHIP-CRUSTED CHICKEN
Dijon-mayo and BBQ potato chips might sound strange together, but the flavors combine beautifully in this entree. And really, could it be any easier? -Mike Tchou, Pepper Pike, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 397 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 1015mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.
POTATO CHIP CRUSTED CHICKEN
A heart healthier, yet flavorful and scrumptious version by chef and author Devin Alexander. Initially, I was skeptical this could taste good being that a) it's coated with Baked Ruffles, and b) it's baked. But one bite of these, and I had a whole paradigm shift about how tasty healthy cooking can be. Hopefully you'll find that this is a keeper just as I have.
Provided by Maeby
Categories Chicken Breast
Time 20h10m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 213.8, Fat 5.4, SaturatedFat 1.1, Cholesterol 51, Sodium 439, Carbohydrate 18.1, Fiber 1.3, Sugar 3.3, Protein 22.2
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