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Potato Chip Chicken Strips

This novel recipe is a fast and tasty change from fried chicken.—Sister Judith LaBrozzi, Canton, Ohio
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    10 servings

Ingredients

  • 1 cup sour cream
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon onion salt
  • 1/8 teaspoon paprika
  • 1 package (12 ounces) potato chips, crushed
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch strips
  • 1/4 cup butter, melted
  • Salsa, barbecue sauce or sweet-and-sour sauce

Directions

  • In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips. Place in a greased 15x10x1-in. baking pan. Drizzle with butter.
  • Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with salsa or sauce.
    Freeze option: Transfer cooled chicken strips to an airtight container; freeze. To use, reheat chicken strips in a greased 15x10x1-in. baking pan in a preheated 400° oven until crisp and heated through.
Nutrition Facts
1 serving: 625 calories, 37g fat (15g saturated fat), 129mg cholesterol, 664mg sodium, 31g carbohydrate (1g sugars, 2g fiber), 36g protein.

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Reviews

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Average Rating:
  • zegunism
    Jul 21, 2020

    No comment left

  • Helene
    Jun 19, 2020

    We tried the recipe just as written, we loved the crispiness and slight salty from the chips, chicken itself was moist. This is a keeper and will be using this recipe again next week, very easy to do.

  • Diana
    Apr 16, 2020

    This recipe was not a winner at my house. It was bland, the chips were soggy not crispy, and it just lacked overall flavor. If I was to make this again, I would marinate the chicken first, so that the chicken itself had some ooph, because the small amount of spice in the sour cream did not do anything for it (and I added more than the recipe stated.) I would also change the SC to Greek yogurt (for health and protein reasons) and change the chips to cornflake crumbs for better crisp and taste. I made stone ground honey mustard using local Hawaiian lehua honey and that was the best part of this...it saved it. I would not recommend this recipe. Even my chicken fanatic kid didn't like it.

  • Katizzle
    Jul 31, 2015

    This was superb! I added some tomato and basil Mrs. Dash to the sour cream and I did about half corn flake crumbs and half crushed BBQ potato chips. Everybody raved about them, including the mighty picky eaters here.

  • Kevin444
    Jun 5, 2015

    Great recipe - easy - fast and most importantly - delicious. This will be on the menu again.

  • astarzynski
    Mar 25, 2014

    The whole family loved these. Definitely will make this again.

  • smkalrm88
    Jan 12, 2014

    Simple, easy & good. I subbed the potato chips with finely crushed Corn Flakes cereal. This really improved the flavor plus it's healthier. I get raves on it - my three young nephews really gobble them up. Definitely a keeper! Thanks for sharing!

  • dfillion
    Nov 7, 2012

    I used garlic powder and onion powder along with pepper and seasoning salt. I put a cooling rack on baking sheet sprayed with pam placed chicken on top for even cooking. Good recipe.

  • messiahmom
    Aug 25, 2012

    No comment left

  • meganhill1230
    May 6, 2012

    No comment left