Potato Chip Chicken Recipe

potato chip chicken

The Spruce / Leah Maroney

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
262 Calories
9g Fat
22g Carbs
23g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 262
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 9%
Cholesterol 98mg 33%
Sodium 424mg 18%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 23g
Vitamin C 11mg 55%
Calcium 26mg 2%
Iron 2mg 10%
Potassium 406mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Forget about boring old breadcrumbs and try potato chips for a change. They’re already perfectly crunchy and flavorful on their own and you’ll absolutely love this recipe if you're craving fried chicken, chicken cutlets, or any kind of crispy chicken. The best part is that you don’t need to do any frying to achieve that irresistible texture. No messy grease or extra calories.

It's easy to get the potato chips to adhere to the chicken using the standard breading process. They take a little dip in seasoned flour, a bowl of beaten eggs, then you press the crushed chips all over. They cook on a cooling rack over a baking sheet. This helps the bottom to get crispy with no flipping required.

We like using any kind of kettle-cooked chips. They have the most crunch and aren’t likely to over brown or burn. You can choose any flavor you like, but barbecue and other sweet and savory combinations are the tastiest options. 


  • 4 chicken breasts

  • 1 (5-ounce) bag barbecue potato chips

  • 1 cup all- purpose flour

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

  • 2 large eggs

Steps to Make It

  1. Gather the ingredients. 

    potato chip chicken ingredients
    The Spruce / Leah Maroney 
  2. Split the chicken breasts in half, so that you have 2 thinner cutlets. Preheat the oven to 400 F. 

    split chicken in half
    The Spruce / Leah Maroney 
  3. Pound each breast until they are around a quarter-inch thick.


    • Place the chicken in a plastic bag or between two sheets of plastic wrap while you are pounding them to avoid a mess. 
    pound chicken
    The Spruce / Leah Maroney 
  4. Place the potato chips in a plastic bag and press out all of the air. Use a rolling pin to crush the potato chips. Place them in a shallow bowl until you are ready to dip them. 

    place chips in a bag
    The Spruce / Leah Maroney 
  5. Season the flour with the garlic powder, salt, and pepper. Whisk to evenly distribute the spices. Dip the chicken into the flour mixture and coat both sides. 

    season flour
    The Spruce / Leah Maroney 
  6. Whisk the eggs until very well beaten. Dip the chicken into the egg mixture and coat on both sides. 

    whisk eggs
    The Spruce / Leah Maroney 
  7. Place the chicken into the potato chips and press the chips all over the chicken on both sides. 

    place chicken in crushed potato chips
    The Spruce / Leah Maroney 
  8. Put a cooling rack on top of a baking sheet. Place the chicken onto the rack. You may need two baking sheets to fit all of the chicken. 

    place chicken on rack
    The Spruce / Leah Maroney 
  9. Place the chicken in the oven and bake for about twenty minutes or until crunchy and cooked through. In the summer, serve with a fresh salad and dipping sauce. Or serve with rice or mashed potatoes and a steamed vegetable in colder weather. 

    potato chip chicken recipe
    The Spruce / Leah Maroney 

Recipe Variations

Try out different kinds of potato chips and dipping sauces pairings.

  • Make honey mustard to go along with barbecue chips.
  • Use a peach preserve with a jalapeño potato chip.
  • Whip together a classic ranch with a Sriracha potato chip.