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.
Gather the ingredients.
Split the chicken breasts in half, so that you have two thinner cutlets. Preheat the oven to 400 F.
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.
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.
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.
Whisk the eggs until very well beaten. Dip the chicken into the egg mixture and coat on both sides.
Place the chicken into the potato chips and press the chips all over the chicken on both sides.
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 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.
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 jalapeno potato chip.
- Whip together a classic ranch with a Sriracha potato chip.