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  • Kelly Marshall

Potato Chip Chicken

With a name like Potato Chip Chicken there's not much more to say. This salty, crunchy take on baked "fried" chicken has been a family favorite since I was a kid. It's a fun one to make when my stepdaughter has friends over because almost everyone likes chicken & potato chips. A little bit of garlic salt adds flavor and the melty butter cooks the chicken to juicy perfection.


1 lb boneless skinless chicken breasts, sliced in 1/2"-3/4" thick strips

1 stick butter, melted

8oz bag of Ruffles potato chips, crushed

roughly 1/2 tsp garlic salt (plus about 1/4 tsp garlic powder if you want more garlic)


  1. Preheat oven to 350

  2. Prepare a baking sheet lined with foil, and a baking rack

  3. Line up the cut chicken, bowl of melted butter, and cut open the bag of chips along the seam to flatten it and spread the chips

  4. Dip each chicken strip in butter on both sides

  5. Place chicken strips, one at a time, in potato chips (make sure there are potato chips under it, don't let that bag shine thru)

  6. Pile chips on top until the strip is covered, then smash down with the palm of your hand

  7. Gently pick up the strip and place it on the baking rack, repeating until all chicken is coated in chips and ready to bake

  8. Bake chicken at 350 for 30 mins until the chips start to turn just golden. Enjoy!

Bonus for the chef: don't miss the leftover chips that drop to the foil; buttery chippy goodness


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