All throughout the last 60 years or so, food companies have wanted to market clever uses for their packaged products that go beyond the primary use. Potato Chip Chicken was one of them. I remember it being pretty popular in the late 1980’s and into the 90’s. Every time I had it, it was super good. The flavor of the chicken intertwined with salty, crunchy, fatty goodness is scrumptious. It’s a winner-winner-chicken-dinner if you ask me. The only real problem with it now is that so many brands of potato chips on the market are made with oils high in inflammatory omega 6 fats. The good news is that there has been so much demand for clean ingredient chips of all kinds, that there’s a few companies to choose from. Some fry in avocado oil and others in refined coconut oil (so it doesn’t taste like coconut). One of my favorite brands is Jackson’s Honest Chips. They are organic and fried in coconut oil. They put potato chips back onto the menu at my house. Every family member enjoys them including our dogs. Who knew I’d have to avoid a standard poodle while eating potato chips? Not me! That’s a weird situation.
Any kind of full-fat potato chip can be used for the chicken strips. My recommendation is a brand cooked in either avocado oil or refined coconut oil, unless you somehow come across some magical brand fried in beef tallow or lard. If you ever do find such a brand, email me immediately. Ok?
You may remember old potato chip chicken recipes requiring the chips to be put into a large plastic storage bag and then rolled with a rolling pin to turn them into crumbs. We’ve graduated now to higher and faster levels of “crumb making.” Buzzing them quickly through a high-powered blender is the fastest method. I use this kind here. If you don’t have one, the old fashioned method still works! It’s more of a zombie apocalypse method, but that’s ok. I’m kidding. Kidding! High powered blenders are amazing though. They really light up my life.
My family loves to eat our favorite foods that are just re-made with the proper fats and organic ingredients. Potato Chip Chicken Strips cover any cravings related to breaded and fried chicken cravings. I love that it isn’t a difficult recipe. If you want to reheat any leftovers, you would do it at 350F till reheated through.
Time: 30 minutes
2 lbs (approximately, I had 2.3lbs) organic or pastured chicken breasts
2 5 oz bag of potato chips ( I used Jackson’s Honest) or 10 oz potato chips
2 eggs (pastured preferred)
1/2t organic paprika
1/2t organic garlic powder
1t organic onion powder
1/4t freshly ground black pepper
1/4t coconut sugar (tastes like brown sugar, not coconut)
mineral-rich salt for sprinkling (here)
Line Baking Sheet with Parchment Paper. Unbleached is best.
Bake at 350F for 20 minutes
Run one bag of potato chips at a time through a high-powered blender (pulse function) or crush them in a plastic storage bag with a rolling pin.
Place the chip crumbs, spices and coconut sugar into a bowl and mix well.
Start with only room temperature chicken. Cold chicken will get tough in the oven. Cut the breasts lengthwise.
There may be overly thick middle pieces.
Cut those in half. If still overly thick (height-wise), flip them on their side and cut through the very middle.
You want your pieces as uniform as possible. Spread them out enough so they can air dry. This is VERY important or your breading won’t hold on well. Salt both sides of each strip. Remove any little fatty pieces and save them for the stockpot or feed them to your pets.
Beat the two eggs in a dish and one piece at a time, dip thoroughly in the egg mixture.
Then, dip it into the potato chip crumbs mixture. Once coated, place on a parchment paper lined baking sheet. Bake at 350F for 20 minutes or till cooked through.