Tender BBQ Chip Fried Chicken

This BBQ Chip Fried Chicken is the perfect way to enjoy crispy, juicy fried chicken at home with a smoky, crunchy twist. Using barbecue-flavored potato chips as the coating adds a unique flavor and texture that makes it irresistible. This recipe cooks quickly, making it ideal for busy weeknights or game day gatherings.

I first tried this recipe when my family wanted something crunchy without the mess of traditional breading. Now everyone asks for it whenever we have friends over or watch a game.

Ingredients

• Chicken breasts: choose boneless, skinless breasts around one pound each for even cooking and tenderness
• Barbecue potato chips: using thin, classic Lay's style chips works best as they crush easily and stick well avoid thick or ruffled chips for a more uniform crust
• Paprika: adds smoky depth and color to the chicken; smoked paprika is my favorite for this
• Garlic powder: enhances savory flavor and rounds out the spice mix
• Granulated onion: works like onion powder to add sweet, aromatic notes to the seasoning
• Eggs: act as a glue to help the chip coating adhere to the chicken
• Vegetable oil: for frying; choose a neutral oil with high smoke point like canola or sunflower oil

Instructions

Slice the Chicken:

Slice each chicken breast into four long, even strips roughly equal in size. This helps them cook quickly and stay tender.

Poke the Chicken:

Use a fork to poke several holes on the top and bottom of each chicken strip. This helps the heat and oil penetrate for faster and more even cooking while tenderizing the meat.

Season and Egg Dip:

Place the chicken strips in a large mixing bowl. Sprinkle the paprika, garlic powder, and granulated onion evenly all over the chicken. Crack the eggs into the bowl and stir everything together until each piece is well coated with seasoning and egg. The egg coating is crucial to help the chips stick tightly.

Crush the Chips:

Create a small opening in the bag of potato chips to release the air. Crush the chips into fine pieces inside the bag using your hands or a rolling pin. Pour the crushed chips into a flat dish where you will coat the chicken.

Coat the Chicken:

Press each chicken strip into the crushed BBQ chips, making sure to coat all sides thoroughly and press gently so the chips adhere firmly. Smaller chip pieces stick better and create a crisp crust.

Heat the Oil:

Pour 2 to 4 cups of vegetable oil into a deep fryer or a deep skillet. Heat the oil to 360 degrees Fahrenheit and maintain the temperature steady throughout frying. A deep fryer is ideal as it minimizes splashing and keeps the temperature even.

Fry the Chicken:

Carefully lower the coated chicken strips into the hot oil, making sure they do not overcrowd the pan. Fry in a single layer for 5 to 7 minutes until golden brown and cooked through. Use a digital meat thermometer to ensure the internal temperature reaches 165 degrees Fahrenheit.

Rest and Serve:

Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Let the chicken rest for 5 minutes before serving. These tenders are delicious on their own or served with honey mustard or your favorite dipping sauce.

Potato chips are my favorite ingredient here because they add that unmistakable smoky barbecue flavor and an unbeatable crunch without any extra seasoning fuss. I remember the first time I made this chicken for a family gathering and watched kids and adults alike reaching for more. It quickly became a crowd favorite that I rely on whenever I want easy yet impressive fried chicken.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer to keep the coating crisp. Avoid microwaving as it makes the crust soggy.

Ingredient Substitutions

Barbecue flavor chips can be swapped for cheddar or sour cream and onion if preferred. Just pick thin, easily crushed chips. Boneless thighs can be used for added juiciness instead of breasts.

Serving Suggestions

Serve with classic sides like honey mustard sauce, coleslaw, or loaded fries. Slicing the chicken over a fresh salad also makes a great light meal.

This recipe has become my go-to for quick fried chicken that tastes like you spent hours perfecting it. The chip crust makes the chicken stand out with minimal effort, and once you try it, your family will never want the old way again.

Common Recipe Questions

→ What makes the chicken so tender?

Poking holes in the chicken before coating allows heat and oil to penetrate quickly, sealing in moisture and ensuring tender, juicy pieces.

→ Can other chip flavors be used for coating?

Yes, thin chips like cheddar or sour cream & onion work well, but barbecue chips offer a distinctive smoky crunch.

→ What oil temperature is best for frying?

Maintain oil at 360°F for even cooking and a crispy coating without overcooking the chicken.

→ How long should the chicken strips be fried?

Fry chicken tenders for 5 to 7 minutes until a thermometer reads 165°F inside for safe consumption.

→ Is deep frying or skillet frying better?

Deep frying offers more controlled temperature and less splatter, resulting in consistent crispiness.