Chippy Chicky
Get ready to transform dinner time with "Chippy Chicky," a crowd-pleasing recipe that combines crispy, golden perfection with minimal effort! This fun and flavorful dish features tender chicken breasts coated in a crunchy potato chip crust that's seasoned with garlic, paprika, and a touch of pepper. Perfectly baked to achieve a deliciously crisp exterior without the need for deep frying, this recipe delivers big on both taste and texture. Plus, it’s endlessly customizable—use salted or barbecue-flavored chips to tailor the dish to your taste buds. With just 15 minutes of prep and 25 minutes in the oven, "Chippy Chicky" is an easy dinner idea that pairs beautifully with fresh salads, creamy dips, or even classic fries. Ideal for busy weeknights or casual gatherings, this recipe is sure to become your go-to comfort food favorite!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 200 grams potato chips (any flavor, preferably salted or barbecue)
- 60 grams all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or aluminum foil. Lightly grease with non-stick cooking spray.
Take the potato chips and pulse them in a food processor until they are finely crumbled. Alternatively, place them in a zip-top bag and crush them with a rolling pin. Transfer the crumbled chips to a shallow bowl.
In a separate shallow bowl, mix the all-purpose flour, garlic powder, paprika, black pepper, and salt.
In another shallow bowl, whisk together the eggs and milk until fully combined.
Pat the chicken breasts dry with paper towels. If they are thick, slice them lengthwise into thinner cutlets for faster cooking.
Dredge each piece of chicken first in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess egg to drip off. Finally, coat the chicken in the crushed potato chips, pressing gently to help the chips stick.
Place the coated chicken pieces on the prepared baking sheet, ensuring they are arranged in a single layer and not touching each other.
Lightly spray the top of the chicken with non-stick cooking spray to help with browning.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 75°C/165°F) and the coating is golden and crispy.
Remove from the oven and let the chicken rest for 5 minutes before serving. Serve hot with your choice of dipping sauces or alongside a fresh salad.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.6 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 931 mg | 20% | |
*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.
