Baked Potato Chips Chicken

Baked Potato Chips Chicken

15
CountryBelle 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 414 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1596 mg
  • 64%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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

15
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 wan...

Most helpful critical review

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!

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!

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 wan...

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 tast...

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 substi...

Way too salty!

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 crunc...

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

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

I used to cater weddings and parties. I would do a recipe simular this but I only used butter and potato chips crushed. You wipe off the chicken tenders after rinsing them, then you dip them in ...