Potato Chip Chicken
Crispy potato-chip coated chicken breasts baked until juicy and golden.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts
- kosher salt to taste
- ground black pepper to taste
- 1 1/3 cups crushed potato chips
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 large eggs
- preferred sauce for serving
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
- Season both sides of the chicken breasts with kosher salt and ground black pepper to taste.
- In a shallow bowl, combine the crushed potato chips, dried parsley, garlic powder, and onion powder.
- Beat the eggs in another shallow bowl.
- Dip each seasoned chicken breast into the beaten eggs, then press into the potato chip mixture to coat evenly on all sides.
- Place the coated chicken breasts on the prepared baking sheet, spacing them apart.
- Bake for 35 to 45 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes, then slice and serve with your preferred sauce.
Equipment
- Oven
- Baking Sheet
- Shallow bowls
- Meat Thermometer
- Tongs
Notes
- Use sturdy potato chips for a crunchier coating.
- For even cooking, choose similarly sized chicken breasts.
- Check doneness with a meat thermometer.
- Press the chips firmly to help them adhere to the chicken.