This 3 ingredient recipe is easy to make, quick to bake, and the flavor and crunch are addictive!
You will definitely want this recipe to add to your collection! It’s great for quick dinners after a long work day, and kids love em! With three ingredients you probably already have, your main dish will be on the table in no time!
I use boneless skinless chicken breast for this recipe because that is what we like here. You could certainly substitute boneless, skinless thighs if you prefer.
The secret ingredient here is mayonnaise!
I do not like mayo at all and I love this chicken! The mayo helps with both moisture as well as helping the crushed chips stick to the chicken.
It disappears into the chicken when cooked, so don’t be leery if you are not a mayo fan like me. I even have had other friends who have commented on the same thing.
Speaking of ingredients, my favorite chip to use for this recipe is Kirkland Kettle Brand Himalayan Salt Potato Chips.
They are absolutely amazing because they are thick and crunchy so that crunch really carries through on the nuggets when you are eating them! These chips also hold up really well to dips because they are so sturdy, and they quickly became my family’s favorite chip after we tried them!
Kirkland is a Costco brand, so if you don’t have a Costco membership or access to a Costco, I’d recommend using a kettle chip or at least something more sturdy like a chip with ridges instead of the light and airy type of chip.
Kettle Brand Sea Salt Krinkle Cut Chips are great to use for this recipe:
To make potato chip chicken, you want to first prep all of your ingredients.
Crush the chips
I crush the potato chips in my Cuisinart food processor for smaller, consistent crumbs in a jiffy. I have also crushed them right in the bag or poured them into a plastic zip bag and crushed with a rolling pin that way. Whatever way is easiest for you will work.
Cut the chicken
Also, you need to prep your chicken by cutting it into nugget sized pieces. Try to cut the chicken pieces in similar sizes, because you don’t want to overcook small chunks while the larger chunks are not done. I typically cut the chicken into 1 inch by 2 inch chunks.
You could certainly make chicken tenders as well, just keep the size as consistent as possible and your cooking time might need to be altered a bit.
Coat the chicken
When your chicken and potato chips are prepped, put the chicken in a bowl, sprinkle with black pepper, and mix in the mayonnaise.
You can add whatever seasonings you would like to the chicken. I like to keep mine simple with black pepper. I don’t add salt since the potato chips are salty enough, but if your chips aren’t salty you may want to add that to your chicken as well.
When the chicken is coated well with the mayonnaise, I put part of my crushed chips in a shallow bowl and move the chicken over piece by piece, swirling the chicken in the chips and tossing to coat. Then move it to the baking sheet.
Continue with the rest of the chicken pieces. Add more crushed chips to your bowl as needed so they are not wasted.
What is left in the bowl will need to be thrown away as it is contaminated by the chicken, so that is why I continue to add chips to my bowl instead of using a big bowl with all of the chips.
Another option would be to put chips in a zip top bag, drop in about five or six pieces of chicken, close and shake, retrieve chicken and put on baking sheet and repeat.
Bake chicken in preheated oven at 375° for about 15 minutes or so until chicken is cooked through.
Do not overcook or your chicken will be tough! If you are cooking larger pieces of chicken you might need more time.
Easy 3 Ingredient Potato Chip Chicken Recipe
- 2 lbs Boneless skinless chicken breast
- 1 Cup Mayonnaise
- 1 Kirkland Brand Himalayan Salt Potato Chips Or other favorite thick crisp potato chip
- Preheat oven to 375°. Cut chicken breasts into nugget sized pieces about 1 inch by 2 inches. Try to keep size as uniform as possible.
- Put nuggets into medium sized bowl and sprinkle chicken liberally with pepper, then add mayonnaise and mix well.
- Crush about 10-12 ounces of potato chips into crumbs with either a food processor directly in the bag if using entire bag, or in a zip top bag with a rolling pin. Pour about half of your potato chip crumbs into a deep dish.
- Take mayonnaise coated chicken pieces one at a time and roll around in potato chip crumbs until coated, then place on baking sheet. Continue until all chicken has been coated in chips, adding more crumbs to your dish as needed.
- Bake for about 15 minutes until chicken is cooked and internal temperature reaches 165°. Let rest about five minutes before eating.
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