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This crunchy potato chip chicken takes baked chicken to a whole new level! Juicy chicken breasts are coated in sour cream, covered in crushed potato chips, and baked until golden and delicious. Who doesn’t love an excuse to eat potato chips for dinner?!
All That and a Bag of Chips!
- Only 10 Minutes of Prep: I love dinners that don’t keep me stuck in the kitchen! A few minutes of prep, and the oven does the rest!
- Potato Chips for the Win: If you love my pretzel crusted chicken, you’ll love this! The potato chips add buttery flavor and a delicious crunch.
- Easy to Serve: Pair it with creamy mashed potatoes and air fryer green beans for a dinner the whole family will love!
Ingredients for Crunchy Chip Chicken
- Switch Up the Chips: Classic, ruffled, and kettle-cooked chips all work! Try BBQ or sour cream and onion chips for a fun twist.
- Even Chicken Breasts: Pound or slice thicker chicken breasts to about 1 inch thick so they cook evenly.
- Crush the Chips: Crush them into small pieces so they stick to the chicken, but leave some texture for extra crunch.
How to Make Potato Chip Chicken
With just 10 minutes of prep, crispy potato chip chicken is about as easy as dinner gets! Coat the chicken in sour cream and crushed potato chips, drizzle with a buttery sauce, and let the oven do the rest.
- Layer the Chips: Preheat the oven to 375ºF, then place a layer of the crushed potato chips onto the bottom of a 9 x 13-inch baking dish.
- Prep the Chicken: Season the chicken breasts with salt and black pepper, then spread half of the sour cream over one side of each breast. Place sour cream side down on the chips, then spread the remaining sour cream on top.
- Top with Chips: Top with remaining crushed potato chips, then press them firmly into the chicken to help them stick.
- Add Butter Sauce Mixture and Bake: Mix the melted butter, onion powder, and Worcestershire sauce in a small bowl, then pour evenly over the chicken. Cover with foil and bake for 30 minutes. Remove the foil and bake for 10–15 more minutes, until golden brown and the chicken reaches an internal temperature of 165°F.
Alyssa’s Pro Tip
Don’t Skip the Uncovered Baking Time! Removing the foil for the last 10–15 minutes helps the potato chip coating turn golden and crisp. For the best texture, serve the chicken right away!
Must Have Tools for This Recipe
- 9 x 13-Inch Baking Dish: Gives the chicken room to cook evenly.
- Meat Mallet: Helps pound thicker chicken breasts to an even thickness.
- Instant-Read Thermometer: The easiest way to make sure your chicken is perfectly cooked!
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Crunchy Potato Chip Chicken
Juicy chicken breasts are coated in sour cream and crushed potato chips, then baked until golden and crispy.
Ingredients
- 1½ pounds boneless skinless chicken breasts 1-inch thickness
- 1 (8-ounce) bag crushed potato chips
- salt and pepper to taste
- 1 cup sour cream
- ½ cup melted butter I used salted
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Place a layer of the 1 (8-ounce) bag crushed potato chips onto the bottom of a 9 x 13-inch baking dish.
- Season 1½ pounds boneless skinless chicken breasts with salt and pepper. Spread half of the 1 cup sour cream over one side of each chicken breast. Place sour cream side down on top of the crushed chips. Spread the remaining half of the sour cream on top of the chicken breasts and top with the remaining crushed potato chips. Press the chips firmly into the chicken to help them stick.
- In a bowl, mix together ½ cup melted butter, 1 teaspoon onion powder, and 1 tablespoon Worcestershire sauce. Pour evenly over the chicken.
- Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes, until cooked through and golden.
Notes
How to Store Leftovers
- In the Refrigerator: Store leftover chicken in an airtight container in the fridge for up to 4 days.
- To Reheat: Warm in the oven or air fryer until heated through to 165°F to help crisp up the coating. Avoid the microwave, which can make the chips soggy!
Nutrition
Calories: 518kcalCarbohydrates: 4gProtein: 38gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 204mgSodium: 455mgPotassium: 750mgFiber: 0.1gSugar: 2gVitamin A: 1122IUVitamin C: 3mgCalcium: 80mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
