Baked Potato Chips Chicken

Baked Potato Chips Chicken

15 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  CountryBelle

“This recipe is one of my favorite recipes. What makes this recipe so yummy is the chips. This is a great recipe for gatherings with friends and family.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 chicken tenders



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with butter.
  2. In a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. In a separate bowl, place the crushed potato chips. Pour the olive oil into a third bowl.
  3. Rinse the chicken tenders under cold water. Working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. Lay the coated chicken tender into the prepared baking dish. Repeat with all the other pieces of chicken. Sprinkle about 1 tablespoon of the seasoned flour onto the chicken pieces, then sprinkle the chicken with remaining potato chips.
  4. Place the baking dish onto the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes.

Share It

Reviews (15)

Rate This Recipe


This sounded good and I followed the recipe exactly. It was so salty, we couldn't eat it. What was the purpose of the tenderizer? Sorry!

Sarah Jo

Sarah Jo

This is really good with sour cream and onion chips. I don't usually use meat tenderizer because chicken tenders don't really need it. I make this a lot on the nights where I'm exhausted and want a really quick meal. To save on calories, these can be baked in the oven, too. 350* for about 25 minutes or so. GREAT with a lowfat ranch dipping sauce.



This was a pretty good recipe. Very easy to make. I left out the meat tenderizer and I used Cajun Herb and Spice potato chips. Leftovers weren't crunchy anymore, but still very moist and tasty.

More Reviews

Similar Recipes

Baked Chicken

Baked Chicken

Tender Onion Baked Chicken

Tender Onion Baked Chicken

Maple Glazed Chicken with Sweet Potatoes

Maple Glazed Chicken with Sweet Potatoes

Baked Coconut Chicken

Baked Coconut Chicken

Scrumptious Baked Chicken and Potatoes

Scrumptious Baked Chicken and Potatoes

Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes

Broiled Chicken Breasts with Herbs, Carrots, and Red Potatoes


Amount Per Serving (8 total)

  • Calories
  • 414 cal
  • 21%
  • Fat
  • 26.5 g
  • 41%
  • Carbs
  • 27.5 g
  • 9%
  • Protein
  • 17.3 g
  • 35%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 1596 mg
  • 64%

Based on a 2,000 calorie diet



previous recipe:

Maple Glazed Chicken with Sweet Potatoes


next recipe:

Tender Onion Baked Chicken