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Chip-Crusted Chicken Recipe

Chip-Crusted Chicken Recipe

Dijon-mayo and BBQ potato chips might sound strange together, but the flavors combine beautifully in this entree. And really, could it be any easier? —Mike Tchou, Pepper Pike, Ohio
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 2/3 cup Dijon-mayonnaise blend
  • 6 cups barbecue potato chips, finely crushed
  • 6 boneless skinless chicken breast halves (5 ounces each)


  • 1. Place mayonnaise blend and potato chips in separate shallow bowls. Dip chicken in mayonnaise blend, then coat with chips.
  • 2. Place on an ungreased baking sheet. Bake at 375° for 20-25 minutes or until a thermometer reads 170°. Yield: 6 servings.

Nutritional Facts

1 chicken breast half equals 397 calories, 16 g fat (5 g saturated fat), 78 mg cholesterol, 1,015 mg sodium, 29 g carbohydrate, 1 g fiber, 30 g protein.

Reviews for Chip-Crusted Chicken

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Reviewed Aug. 27, 2015

"Great way to use up chips that was just crumbs in bag. Family enjoyed it & was quick for weeknight."

Reviewed Jun. 7, 2015

"I came across this recipe a few years ago in the magazine and decided to give it a go. I surprised my family with this on there plates at dinner time and got strange looks and complaints before they even touched it, as always when I try new recipes 9 out of 10 times I have to force the food down my family's throat , this time that one bite hooked them. Now if I don't make this once a week they protest."

Reviewed Jan. 7, 2014

"Tried this recipe tonight . I followed recipe pretty closely, except I added salt and pepper to dijionaise. Flavor was very good. But crushed chips wee not very crispy and didn't fell off chicken easily. May try this again, but will make a few changes."

Reviewed Jun. 19, 2013

"I used BBQ sauce to coat the chicken before dipping in BBQ chips. It was delicious and tasted like BBQ as others have said the flavor was missing."

Reviewed Oct. 10, 2012

"I've also tried this recipe with honey mustard potato chips..."

Reviewed Sep. 9, 2011

"Have been using barbecue chips for years for chicken -- a local chip company put the recipe on the bags when I was a kid. The mustard added an extra dimension!"

Reviewed Sep. 8, 2011

"I have made this recipe many times, we change things up by using Ranch dressing instead of dijon mustard and we have tried it with different types of chips also. Very yummy!!"

Reviewed Aug. 29, 2011

"LOVED IT! Super easy and VERY delicious!!"

Reviewed Nov. 10, 2010

"This was a fun way to use up BBQ chips but didn't have enough flavor for my husband and I. I'm happy we tried it, just for something deferent but I doubt we'll make it again."

Reviewed Sep. 15, 2010

"When cooking this recipe, place the chicken on a cooling rack over a baking sheet. This will allow the chicken to crisp up."

Reviewed Aug. 26, 2010

"Can't get any easier than this! And tastes good, too!"

Reviewed Feb. 11, 2010

"This chicken didn't wow us as much as it did the others who made it. Even though we breaded the chicken with the bbq potato chips, in the end, we found the coating didn't have much flavor to it. I wasn't able to find Dijonnaise flavored mayonnaise in the stores, so I subbed by adding 1 tablespoon of Grey Poupon Dijon Mustard to the

mayonnaise itself. Also, I wasn't sure if the chicken would stick to the baking pan, so I covered the pan with heavy aluminum foil, and sprayed it with a no-stick cooking spray, which worked out great in removing chicken from the pan. While I wasn't able to give this recipe an excellant review, I am delighted to see others here enjoyed the chicken."

Reviewed Jan. 19, 2010

"Delicious and easy! Great way to use up broken chips."

Reviewed Aug. 28, 2009

"Simple & Delicious says it all!

It couldn't have been easier to prepare. The coating was delicious & the chicken was very tender. I used rather hot barbeque chips."

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