Full of Chips Chicken Strips

Our FOC test kitchen just came up with something that will absolutely make you insane…Krushed Kettle Chip Chicken! (say that 3 times in a row). This super simple recipe that is perfect for the kids or for your next shindig…


  • 1 cup sour cream
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon onion salt
  • 1/8 teaspoon paprika
  • 1 package Full of Chips™ plain or BBQ Kettle Cooked Potato Chips (crushed, you can do it right in the bag)
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch strips
  • 1/4 cup butter, melted
  • Salsa, barbecue sauce or sweet-and-sour sauce


  • In a shallow bowl, combine sour cream and seasonings. Place crushed potato chips in another shallow bowl. Dip chicken strips in sour cream mixture, then coat with potato chips. Place in a greased 15x10x1-in. baking pan. Drizzle with butter.
  • Bake at 400° for 20-22 minutes or until chicken is no longer pink. Serve with salsa or sauce. Freeze option: Transfer cooled chicken strips to a resealable plastic freezer bag; freeze. To use, reheat chicken strips in a greased 15x10x1-in. baking pan in a preheated 400° oven until crisp and heated through.

Chocolate dipped potato chips

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