Chip and Dip Chicken
Turn ordinary chicken into a crave-worthy meal with this irresistible Chip and Dip Chicken recipe! Juicy boneless chicken breasts are coated in tangy ranch dressing before being encrusted in a crunchy mixture of crushed salted potato chips, paprika, garlic powder, and black pepper. Baked until perfectly golden and crispy, this dish is a delightful combination of bold flavor and satisfying texture. With only 20 minutes of prep time, this easy dinner recipe is perfect for busy weeknights or casual gatherings. Serve it alongside a fresh salad, roasted vegetables, or your favorite dipping sauce to create a meal that’s equal parts comforting and crowd-pleasing. Perfect for chicken lovers looking for a fun, crispy twist on a classic meal!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Ranch dressing
- 2 cups Salted potato chips, crushed
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 2 teaspoons Cooking spray or vegetable oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly grease the sheet with cooking spray or a small amount of vegetable oil.
Place the boneless, skinless chicken breasts on a cutting board and lightly pound them to an even thickness using a meat mallet or rolling pin. This helps them cook evenly.
In a shallow dish, pour the ranch dressing. In a separate shallow dish, combine the crushed potato chips, paprika, garlic powder, and black pepper. Mix the dry ingredients well.
Dip each chicken breast into the ranch dressing, ensuring it is well coated. Let any excess dressing drip off.
Press the ranch-coated chicken into the chip mixture, covering all sides evenly while gently pressing the chips onto the chicken for better adherence.
Place the coated chicken breasts onto the prepared baking sheet, leaving enough space between them for even cooking.
Lightly spray the tops of the chicken breasts with cooking spray or drizzle lightly with a small amount of vegetable oil. This will help the coating become extra crispy during baking.
Bake in the preheated oven for 22-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer.
Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute and ensures maximum tenderness.
Serve immediately with your favorite dipping sauce, a fresh salad, or roasted vegetables for a complete meal. Enjoy!
Nutrition Facts
Calories |
2595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.1 g | ||
| Protein | 232.7 g | 465% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 293 mg | 23% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3274 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
