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Reviewed: Feb. 4, 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!!!

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Lookin2Bcookin

Home Town: Cleveland, Ohio, USA

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Reviewed: Dec. 2, 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.

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Kris from the Illinois Valley

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2008

Good recipe.

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Apr. 4, 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.

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Elina

Cooking Level: Intermediate

Home Town: Gulya, Homyel, Belarus

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 5, 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.

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MISSESRITA

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 19, 2005

Just okay, probably will not make again.

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Dorothy

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Reviewed: Jun. 19, 2000

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.

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5 users found this review helpful