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Nutrition Facts

Serving Size 1 (13g)

Recipe makes 12 servings

The following items or measurements are not included below:

2 cups potato chips

6 chicken breast fillets

Calories 52
Calories from Fat 50 (95%)
Amount Per Serving %DV
Total Fat 5.6g 8%
Saturated Fat 3.4g 17%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 31mg 10%
Sodium 43mg 1%
Potassium 10mg 0%
Total Carbohydrate 0.2g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g
Protein 0.7g 1%

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Potato Chip Chicken Nuggets ( Any Flavor)

Recipe #76517 | 25 min | 10 min prep | add private note
Poker

By: Poker
Nov 15, 2003

Take the challenge! Any flavor potato chip will work for your own taste buds! It will work for a meal or appetizer! I love to make it with the 2 flavors listed but I will try it next with BBQ chips! I saw this on the TV & tried it twice. It is so simple & easy plus tasty. I really enjoyed this & hope you will.

SERVES 12 (change servings and units)

Ingredients

  • 2 cups of your favorite potato chips (try sour cream & onion or the new dill pickle chips)
  • 1 egg
  • 2 tablespoons milk
  • 6 chicken breast fillets, cut into 1 1/2-inch cubes
  • 1/3 cup butter, melted

Directions

  1. 1
    Preheat oven to 350°F.
  2. 2
    Spread the crushed potato chips in shallow dish.
  3. 3
    Beat together the egg & milk in a shallow bowl.
  4. 4
    Dip the chicken cubes into egg mixture & then dredge them in the chips.
  5. 5
    Place the chicken nuggets on a baking sheet & drizzle with melted butter.
  6. 6
    Bake for 15-18 minutes or until golden brown.
  7. 7
    The nuggets can be frozen after baking!
  8. 8
    SERVE: (with your favorite sauce).

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Featured Reviews for This Recipe

From: muncheechee

On Jul 13, 2009

I really wanted to like this recipe but unfortunately I didn't care for it. I used my favorite sour cream and onion chips and made chicken tenders. They weren't bad fresh from the oven . . .but they weren't outstanding either. My biggest gripe is that the crust became very soggy in the fridge and they weren't good cold and they didn't reheat well. Thanks anyway but I think I'll enjoy my chicken and chips separetely from now on.

0 people found this review helpful

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  • From: EthelP

    On Jun 1, 2009

    I had some leftover Kettle brand Honey Dijon potato chips that nobody cared for and thought they'd serve well here. Boy, was I right! By themselves the chips were waaaaaaay too strong, but here they balanced out and so we didn't need any dipping sauce - the "honey mustard" was already baked in! I also used boneless thigh chunks because we prefer them and rather than the egg/milk combo simply dipped the chicken in sour cream (we LOVE sour cream) and then rolled them in the chips. They took quite a bit longer, but then again, my oven is AWFUL! Thanks for this. I also like that this is gluten-free (at least with my ingredients) which is looking as though it will be very important to me moving forward.

    0 people found this review helpful

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  • From: chelsea's mommy

    On Jan 24, 2008

    This is a good and easy recipe. My 1 year old daughter loved it, so did my handsome husband. Always a plus to make him happy. That is why I'm getting new rachel ray pans. yippee. oh, back to the recipe, we used sour cream and onion ruffle potato chips and the result equaled new pans. yippee.

    2 people found this review helpful

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    From: V.A.

    On Mar 14, 2008

    These were so good that the hubby was still talking about them the next morning! We used sweet onion potato chips, and can't wait to try others! This is a truly simple recipe that produces fantastic results. Believe me when I say we will have this often! Thanks so much for posting your recipe, it was wonderful

    1 person found this review helpful

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  • Read all 22 reviews

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