Sophie Bennett
Forget boring old breadcrumbs—if you're craving a crispy, crunchy, and flavorful fried chicken without the messy grease or extra calories, then potato chips are the perfect coating. Lay's potato chips, in particular, can be used to create a fun, tasty, and unexpected chicken dish that's sure to be a crowd-pleaser. With just a few simple steps and a few basic ingredients, you can create a delicious meal that will impress your family and friends. So, get ready to impress your taste buds and try out this unique and mouthwatering recipe!
| Characteristics | Values |
|---|---|
| Type of chicken | Boneless, skinless chicken thighs or breasts |
| Marinade | Olive oil, garlic powder, salt, ground black pepper, onion-flavored |
| Potato chips | Lay's, Kettle Brand, any flavor, or a mix of flavors |
| Breading | Seasoned flour, beaten eggs, crushed potato chips |
| Cooking method | Bake at 375-400°F for 20-45 minutes, or until juices run clear and internal temperature reaches 160-165°F |
| Cooking surface | Foil or parchment paper-lined baking sheet with a cooking or cooling rack |
| Dipping sauce | Honey Dijon, mustard sauce, ranch dressing, mayonnaise, coconut milk, pesto |
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What You'll Learn
Chicken preparation
Before breading, you can marinate the chicken. One option is to drizzle melted butter or margarine over the chicken and season with salt and pepper. Cover and refrigerate overnight. You can also season the chicken with olive oil and garlic powder.
For the breading process, start by dredging the chicken in seasoned flour. You can season the flour with garlic powder, salt, and pepper. Then, dip the chicken in a bowl of beaten eggs. Finally, press the crushed potato chips all over the chicken. You can use any flavor of potato chips, such as plain, barbecue, or salt and vinegar. For extra crunch, choose kettle-cooked chips.
Before baking, place the chicken on a cooling rack over a baking sheet lined with foil. This helps the chicken cook evenly on both sides without becoming soggy. You can also grease the baking sheet or use melted butter, although this may not be necessary due to the oil in the chips.
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Potato chip preparation
First, crush the potato chips. Place them in a plastic bag, press out the air, and use a rolling pin to crush them into small pieces. You can also buy pre-crushed chips. Place the crushed chips in a shallow bowl or dish. If you want to enhance the flavor of the chips, you can mix them with seasonings like garlic powder, cheese, or spices.
Next, prepare the chicken. Cut the chicken breasts in half lengthwise so they cook faster and more evenly. You can also tenderize the chicken with a kitchen mallet to make it softer. If you want to add more flavor to the chicken, you can marinate it overnight or for a few hours in the refrigerator. Common marinades include melted butter or margarine, drizzled over the chicken and seasoned with salt, pepper, and garlic powder.
Now, it's time to bread the chicken. Set up a standard breading station with three dishes: one with seasoned flour, one with beaten eggs, and one with the crushed potato chips. First, dip the chicken into the flour and coat both sides. Then, dip it into the egg mixture, followed by pressing the chicken into the potato chips, ensuring an even coating.
Finally, place the breaded chicken on a baking sheet lined with foil and topped with a cooking or cooling rack. This helps to cook the chicken evenly on both sides and prevents the bottom from becoming soggy. If desired, you can drizzle any remaining butter or margarine over the chicken and top it with additional crushed chips for an extra crunchy coating.
Your chicken is now ready to be baked in the oven!
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Breading the chicken
Breading chicken in potato chips is a fun and tasty way to add some crunch to your meal. You can use any flavor of potato chips you like, but barbecue and other sweet and savory combinations are particularly good options. If you're using Lays potato chips, some people recommend crushing up the chips at the bottom of the bag to bread the chicken. You can also use a rolling pin to crush the chips and place them in a shallow bowl.
First, prepare your chicken. Some recipes call for marinating the chicken in olive oil, garlic powder, and butter or margarine, and seasoning with salt and pepper. You can also cut the chicken into strips or pound it with a mallet to make it thinner and ensure it cooks faster and more evenly.
Next, prepare your dredging stations. You'll need three shallow bowls: one with seasoned flour, one with beaten eggs, and one with crushed potato chips. Some recipes suggest adding cheese and garlic powder to the potato chips.
Now you're ready to bread the chicken. Dredge the chicken in flour, making sure to coat both sides. Then, dip the chicken into the egg mixture, followed by the potato chips, pressing the chips onto the chicken to ensure it's fully coated.
Finally, place the chicken on a baking sheet lined with foil and topped with a cooking or cooling rack. This will help the bottom of the chicken get crispy without needing to flip it. You can bake the chicken at 375-400°F for 20-45 minutes, or until the juices run clear and the chicken is cooked through.
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Cooking the chicken
To cook the chicken, start by preheating your oven to 400°F. You can use a meat thermometer to check that the oven temperature is correct. Next, prepare your chicken by cutting it into your desired shape and size. Some people prefer to cut the chicken into strips or thinner pieces so that they cook faster and more evenly. You can also tenderize the chicken with a kitchen mallet if you like.
Once your chicken is prepared, you can begin the breading process. Set up a standard breading station with three dishes: one for the seasoned flour, one for beaten eggs, and one for the crushed potato chips. You can season the flour with garlic powder, salt, and pepper, or other spices of your choice. Dip the chicken pieces first in the flour, coating both sides, then in the egg mixture, and finally, press the chicken into the bowl of crushed potato chips until well coated.
Place the breaded chicken on a baking sheet lined with foil and topped with a cooking or cooling rack. This rack ensures that the bottom of the chicken gets crispy without needing to flip it. You can also grease the foil or use parchment paper, depending on your preference. If you have any leftover coating mixture, you can sprinkle it on top of the chicken for extra crunch.
Bake the chicken for about 20 minutes or until cooked through and crunchy. The exact baking time will depend on the size and thickness of your chicken pieces. For whole chicken breasts, baking times can range from 30 to 45 minutes. You can tell the chicken is done when the juices run clear, or you can use a meat thermometer to check that the internal temperature is 160°F. Let the chicken rest for 5 minutes before serving, during which time the temperature will rise to a safe 165°F.
Your chicken is now ready to be served! You can enjoy it as is or with a variety of dipping sauces that complement the flavour of the potato chips.
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Serving suggestions
This chicken dish can be served on its own or with a variety of sides and dips.
If you're serving the chicken with a dip, you can mix up sauces that complement the potato chip flavours. For example, a honey dijon sauce can be made by mixing grainy mustard, yellow mustard, and a small squirt of honey. Other dips include classic ranch dressing, mayo spiked with Sriracha, guacamole, or honey mustard.
For a full meal, the chicken can be served with a fresh salad and dipping sauce in the summer, or with rice or mashed potatoes and a steamed vegetable in colder weather. It can also be served with pasta salad for an easy and complete meal.
If you're looking for a "crummy dinner", you can bake potatoes in the same pan alongside the chicken. After cooking, sprinkle cooked frozen peas into the roasting pan and stir them around with the crumbs that have been left behind.
Leftovers will keep for up to 5 days in the fridge, but the potato chip breading will lose its crunch. To revive the original crispiness, reheat the chicken on the convection setting or in a lightly oiled skillet over medium heat.
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