Crispy Chip Chicken

Everybody wants to know the secret to your crispy oven-baked chicken. Do you dare tell them? 


  • 4 1/2 cups chili cheese or barbecue flavor corn chips, coarsely broken
  • 1 egg
  • 1 tablespoon milk
  • 1 broiler-fryer chicken, cut up (3-3 1/2 pounds)
  • 2 tablespoons butter or margarine


  1. Preheat oven to 375°F. Place chips in large resealable plastic bag. Using Baker's Roller®, crush chips to make 2 cups coarse crumbs. Pour into Deep Dish Pie Plate and set aside. 

  2. In Classic Batter Bowl, mix egg and milk using Stainless Whisk

  3. Rinse chicken pieces under cold running water and pat dry with paper towels. Trim off any extra skin or fat using Professional Shears. Dip chicken in egg mixture, on piece at a time, then roll in crumbs to coat evenly. (press crumbs against the chicken so they will stick.) Place chicken, meaty side up, in Rectangular Baker. Sprinkle chicken with any crumbs. (Discard egg mixture.) 

  4. Place butter in Small Micro-Cooker®. Microwave on HIGH 30 seconds or until melted. Slowly pour butter over chicken. 


  • 6  servings

Nutrients per serving:

Approximately 450 calories and 30 grams of fat 

Cook's Tips:

You can use regular flavor corn chips instead of the chili cheese corn chips. Just add 2 teaspoons chili powder to the crumbs.

It's important to practice food safety rules when cooking with chicken. Always wash your hands, cutting board, tools and work surface with hot, soapy water immediately after handling raw chicken to prevent spreading bacteria to other foods. 

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