The fabulous Potato Chip Chicken. A quick and easy dish using the simplest ingredients.
It can turn any summer meal into a picnic whether eaten straight from the oven or at room temperature,
it’s delicious and satisfying.
- 6-8 tbs unsalted butter
- 6-8 chicken thighs – (skin on or off)
- Sprinkling of garlic powder -optional
- 1 bag (app 8 oz) potato chips
- 1 lemon
- Freshly ground black pepper
- Preheat oven to 350º
- Place the butter in a baking dish large enough to hold the chicken in a single layer without overlapping. Put the dish in the hot oven and allow the butter to melt. When melted, remove dish from oven but allow oven to remain on.
- Place the potato chips in a heavy plastic bag and crush them with a rolling pin or the bottom of a sturdy bottle until you have fine crumbs, as fine as bread crumb.
- Place the chicken one at a time in the baking dish and turn several times to coat evenly with the butter.
- Next drop the chicken into the plastic bag, one at a time and shake until the chicken piece is evenly coated.
- When all the pieces are coated place the chicken in the buttered baking dish and scatter any extra chip crumbs over all and press then onto the chicken.
- Squeeze the lemon over the chicken and then cut the lemon into small wedges and place in the dish around the chicken.
- Sprinkle lightly with salt, pepper, and garlic powder, if using. Bake for 25-30 minutes and test for doneness.
- Serve hot or at room temperature.
NOTE: If you prefer white meat substitute breasts for the thighs and adjust the cooking time. For a party, I have adjusted the recipe even more and substituted thighs with little chicken drumettes. As they are always a big hit, I usually triple the recipe. Be adventurous and try this recipe using different flavored potato chips. Serve with Cole slaw, potato salad or even baked beans and you have a great summer supper.