Week 40: BBQ Potato Chip Chicken

There are some weeks where you want a yummy dinner, but you just don’t feel like destroying your kitchen. For me, week 40 was that week. After a busy weekend, this recipe for BBQ potato chip chicken was exactly what I was looking for. We had a two bowl clean up and an absolutely delicious meal.


This meal was great because there are so few steps and not many ingredients. For this tasty chicken dish you will need:

  • 1 package of chicken breast tenderloins
  • 1 bag of your favorite wavy BBQ chips
  • 1 cup sour cream
  • 1 large egg
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons olive oil

Prepare your ingredients

  1. Crush 1 bag of BBQ potato chips. I chose a wavy chip as it gave the chicken a little more texture. You should crush the chips by placing them in a sealed ziplock bag and then squeeze and pound with your hands, or use a rolling pin.IMG_2147.JPG
  2.  Mix together
    • 1 cup sour cream
    • 1 large egg
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon ground pepper


Bread your Chicken

Since your hands will get messy, before you start, preheat the oven to 400 degrees and spray a lined baking sheet with cooking spray.

  1. Place one chicken tenderloin in the sour cream mixture. Make sure the chicken is fully covered as this will keep the potato chips sticking to the chicken.IMG_2160.JPG
  2. Move covered chicken from the mixture and into the bowl of potato chips. Roll the tenderloin in the chips until it is fully covered.IMG_2174.JPG
  3. Place the chicken on the greased baking sheet, and repeat until all the chicken is battered.IMG_2175.JPG
  4. At this point, if you have extra potato chips, feel free to place them on the chicken filling holes where the potato chips didn’t stick.IMG_2181.JPG
  5. Drizzle some olive oil on top of the chicken so it will crisp up, and then place in the oven for 18-20 minutes.



After 18-20 minutes, your chicken should come out crispy and a little golden brown.IMG_2198.JPG

Let them cool for a few minutes as you gather your favorite dipping sauce. I couldn’t decide what I wanted to try to I pulled out all the sauces! I had a side of  Ketchup, homemade Honey Mustard, and Ranch.

To make my homemade Honey Mustard, mix well to prevent clumps:

  • 1/2 cup of Mayonnaise
  • 2 Tbsp Yellow Mustard
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Honey
  • 1/2 Tbsp Lemon juice


I loved the Ketchup and Honey Mustard the best, but they all three tasted delicious with the BBQ Potato Chip Chicken!


The next day I re-baked the chicken and put it in a salad with the Honey Mustard dressing and it was absolutely delicious! So have fun with this meal and save it for a lazy Sunday where you want to act like you’re a professional chef!


3 thoughts on “Week 40: BBQ Potato Chip Chicken

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