Baked Potato Chips Chicken Recipe -
Baked Potato Chips Chicken Recipe
  • READY IN 50 mins

Baked Potato Chips Chicken

Recipe by  

"This recipe is one of my favorite recipes. What makes this recipe so yummy is the chips. This is a great recipe for gatherings with friends and family."

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Ingredients Edit and Save

Original recipe makes 8 chicken tenders Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with butter.
  2. In a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. In a separate bowl, place the crushed potato chips. Pour the olive oil into a third bowl.
  3. Rinse the chicken tenders under cold water. Working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. Lay the coated chicken tender into the prepared baking dish. Repeat with all the other pieces of chicken. Sprinkle about 1 tablespoon of the seasoned flour onto the chicken pieces, then sprinkle the chicken with remaining potato chips.
  4. Place the baking dish onto the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes.
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  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients and olive oil. The actual amount of the breading and oil consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
May 25, 2010

This is really good with sour cream and onion chips. I don't usually use meat tenderizer because chicken tenders don't really need it. I make this a lot on the nights where I'm exhausted and want a really quick meal. To save on calories, these can be baked in the oven, too. 350* for about 25 minutes or so. GREAT with a lowfat ranch dipping sauce.

Most Helpful Critical Review
Jun 28, 2010

This sounded good and I followed the recipe exactly. It was so salty, we couldn't eat it. What was the purpose of the tenderizer? Sorry!

Jun 28, 2010

This was a pretty good recipe. Very easy to make. I left out the meat tenderizer and I used Cajun Herb and Spice potato chips. Leftovers weren't crunchy anymore, but still very moist and tasty.

Jun 18, 2010

I was pleasantly surprised at how tasty this dish turned out! Instead of using chicken tenders I used boneless, skinless chicken breast. I didn't use the meat tenderizer, and had to use a substitution for the self-rising flour (1 cup of flour, 1 and 1/4 teaspoon of baking powder, and a pinch of salt). I ended up cooking the chicken for 45 minutes and even with the changes the chicken came out perfectly! The only thing I may change in the future is decreasing the amount of salt in this dish, as I felt the chicken was overly salty (especially with the chips). I will definitely be making this again! Thanks for the great recipe!

Jun 21, 2010

Way too salty!

Dec 27, 2010

I made this recipe with bread crumbs and panko instead of chips. No need to tenderize, as I used chickent tenders. I had never thought about using olive oil instead of eggs! It came out crunchy and tender and best of all, no deep frying.

Jun 10, 2010

This is really good and goes on our permanent recipe list!

May 27, 2010

Fantastic recipe, my family just love this idea! Thank you. ED


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  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 1596 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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