Boneless chicken breasts marinated overnight, then baked in onion-flavored potato chips. Serve with twice-baked potatoes, if desired.

Larry
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.

  • Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

404.7 calories; 53.8 g protein; 9.7 g carbohydrates; 147 mg cholesterol; 868.6 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2009
I've been making Potato Chip Chicken for my family for years! But for extra flavor and moistness instead of coating the chicken with melted butter I rub the chicken with Miracle Whip before coating in the potato chip crumbs. Tip for making potato chip crumbs: Leave the potato chips in the original bag they come in just snip a very small portion off of one corner at the top to release the air before rolling. The original bag holds up much better during rolling and the chips cannot escape from it! Also for an EXTRA-SPECIAL dish that my family loves on special occasions I drizzle a tiny amount of honey over the chicken just before serving. The salty/sweet combination is Really Yummy!!! Read More
(124)

Most helpful critical review

Rating: 3 stars
10/19/2005
Just okay probably will not make again. Read More
(6)
53 Ratings
  • 5 star values: 27
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/05/2009
I've been making Potato Chip Chicken for my family for years! But for extra flavor and moistness instead of coating the chicken with melted butter I rub the chicken with Miracle Whip before coating in the potato chip crumbs. Tip for making potato chip crumbs: Leave the potato chips in the original bag they come in just snip a very small portion off of one corner at the top to release the air before rolling. The original bag holds up much better during rolling and the chips cannot escape from it! Also for an EXTRA-SPECIAL dish that my family loves on special occasions I drizzle a tiny amount of honey over the chicken just before serving. The salty/sweet combination is Really Yummy!!! Read More
(124)
Rating: 5 stars
12/02/2008
I have been making this for almost 20 years, but I use boneless skinless chicken breasts that I dip in butter (I do not marinate) and crushed regular potato chips that I also add pepper, garlic powder and onion powder to. The leftover butter I pour over and bake for 45 minutes uncovered at 350. It is delicious, moist, and sometimes I make country gravy and pour over it and serve with mashed potatoes. Read More
(86)
Rating: 4 stars
04/04/2007
I didn't marinate it. I thought that was a bit ridiculous. However I cut my chicken breasts into thin strips and dipped it into milk instead of melted butter. Last time I dipped anything into melted butter it burned. I also used Sour Cream & Onion potato chips which gave it a lot of yummy flavor. Overall it was good. Read More
(37)
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Rating: 5 stars
04/12/2010
I really enjoyed this recipe! I used peppercorn ranch (old dutch) potato chips - takes more than one cup though. They were so moist on the inside and crispy on the oustside. I did not bother to marinate and I added garlic and parmessan to the butter to make it extra tasty. It only took 30min in my oven and I will definitely make this again!!!!!!! Read More
(13)
Rating: 4 stars
12/05/2006
My sister used to make this for us when we were in high school. Used regular flavored chips dipped in melted butter just prior to rolling in chips and baking...not over night. 45 mins too long... chicken will be dry. Read More
(12)
Rating: 4 stars
12/05/2011
Deliciously crunchy! This is an excellent oven-fried chicken recipe. I did not marinate it in the butter though just rolled chicken in the butter and then rolled in the chip-crumbs. I used plain chips but will try this with other flavors for variety. UPDATE: I like this with plain chips but it is especially good with BBQ chips. I thought I would like Sour Cream 'n' Onion but am sorry to report that it didn't add any particular flavor. (In fact the SCO flavor got "lost".) Read More
(11)
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Rating: 5 stars
01/12/2010
I have been making this for years. It is my husbands favorite dish. While I do not marinate my chicken overnight I do let it sit in the melted butter for a few minutes before coating it with the chips. I always use sour cream and onion chips and drizzle the leftover melted butter over the chicken right before putting it in the oven. I never use any additional seasonings as the flavor of the sour cream and onion chips is enough for us. I comes out nice and crispy with great flavor. Read More
(9)
Rating: 4 stars
06/23/2003
Great recipe for an amateur cook like myself...chicken turned out dry because I didn't tenderize it - OOPS! I used Fun Yuns as the potato chip and it turned out very tasty. Read More
(7)
Rating: 5 stars
11/14/2011
I use the Lays Barbeque chips the one in the black bag. I do not marinate just dip my chicken in the melted butter roll in the crushed chips and then put the chicken all the remaining chips and butter in the dish. Serve with white rice. It is very delicious and a favorite of my family. Add some chips to the white rice after serving. VERY GOOD!!! I've tried other flavored chips but the barbeque and it has to be the black bag of Lays barbeque chips is by far my families favorite. Read More
(7)
Rating: 3 stars
10/19/2005
Just okay probably will not make again. Read More
(6)