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 aka my Man Catching Oven Fried Chicken. This is a treat. A salty, greasy, get yo’ love on for potato chips treat.
But you know what? It’s high in protein and it’s also a fabulous picnic food! You can refrigerate this chicken and eat it as cold picnic chicken from your cooler.
Potato Chip Chicken
Potato chip coated chicken is definitely a mid-century recipe and it was really popular as a picnic food that you took cold with you. I changed it slightly by adding some spices to it and drizzling butter or margarine over top of the chicken to really give it some crunch!
Ingredients Needed
This is so simple to make and I will bet you have the ingredients in your pantry and freezer !
- chicken pieces of choice
- flour
- garlic
- paprika
- seasoning salt
- pepper
- eggs
- potato chips
- butter or margarine
How to Make Potato Chip Chicken
The real secret is the order that you dip the chicken into the different coatings. You want to dip the chicken into the flour first, believe it or not. This gives the chicken a nice dry surface for the egg to stick to. Most recipes dip the chicken right into the egg, this method actually helps the batter stick properly! You want to:
- Dip the chicken into the flour mixture, coating completely. Shake off the excess flour.
- Dip the chicken into the egg mixture, coating completely.
- Dip the chicken into the crushed potato chips, coating completely.
- Place on the cookie sheet.
- Bake in the oven.
More Baked Chicken Recipes
I love baking up some chicken! I have a ton of recipes, here’s some of my faves:
- Homemade Shake and Bake! This is so much better than store bought and you can make my crispy baked chicken legs and my baked chicken thighs with it.
- Baked teriyaki chicken
- Smoked paprika chicken thighs
- Oven baked garlic parmesan chicken wings
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. If you want to reheat it, try my method here: how to reheat fried chicken.
Let me know if you try this! It’s a great treat dinner!
Love,
Karlynn
Oven Fried Potato Chip Chicken
Ingredients
- 6-8 pieces of chicken
Flour Coating
- 1 1/3 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
- 1/3 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
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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.