Potato Chip Oven-Fried Chicken
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Crispy, crunchy, and packed with bold barbecue flavor, this Potato Chip Oven-Fried Chicken is the perfect mashup of comfort food and creativity. Instead of deep frying, this recipe uses the oven to achieve that golden crunch while staying lighter and less greasy. The real game-changer is the coating of potato chip crumbs that clings to juicy buttermilk-soaked chicken drumsticks. Each bite delivers smoky, salty, and slightly spicy flavor without the hassle of frying oil.
TABLE OF CONTENTS:
This recipe is ideal for busy weeknights, backyard parties, or game-day spreads. You’ll love how easy it is to put together with just a few simple pantry staples. Plus, since it bakes in the oven, cleanup is a breeze. Whether you’re serving it with coleslaw, mashed potatoes, or a fresh green salad, this oven-fried chicken is guaranteed to be a family favorite that tastes indulgent but is surprisingly effortless.
Heather’s Notes
- Baking instead of using a deep fryer keeps it healthier but still crispy and flavorful.
- Crushed potato chips give a crunchy texture that’s delicious.
- The recipe uses affordable chicken drumsticks, perfect for feeding a crowd.
- Minimal prep and easy cleanup make it weeknight friendly.
- The crunchy potato chip crust makes it fun and kid-approved for picky eaters.
Ingredients
- Chicken drumsticks – About 2 pounds, skin-on for best flavor and crunch.
- Buttermilk – Tenderizes the chicken and helps the coating stick.
- BBQ potato chips – Crushed into fine crumbs for maximum crunch and smoky flavor.
- All-purpose flour – Blends with spices to create a light dredge.
- Kosher salt – Enhances flavor and balances the smoky-sweet chips.
- Black pepper – Adds depth and mild heat.
- Red pepper flakes – Optional, for those who love a little extra kick.
Substitutions & Variations
- Swap chicken drumsticks for boneless skinless chicken thighs, wings, chicken strips, or bone-in breasts. Adjust cooking time accordingly.
- Use plain potato chips or other flavors like sour cream & onion, salt & vinegar, or cheddar jalapeño.
- Replace buttermilk with plain yogurt or milk mixed with 1 tablespoon vinegar or lemon juice.
- Add extra spices like smoked paprika, a teaspoon garlic powder, cayenne pepper, or onion powder for a custom flavor blend.
- Make it gluten-free by using rice flour or a 1:1 gluten-free flour blend.
- Dipping sauces ideas: honey mustard, ranch, or your favorite dipping sauce.
Find the full printable recipe card with exact measurements and step-by-step instructions below.
How to Make Potato Chip Chicken
- Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper or place a wire rack with cooking spray on top for extra crispiness.
- In a large bowl, add the buttermilk, salt, black pepper, and red pepper flakes and stir to combine. Add the chicken drumsticks and stir to coat. Cover and refrigerate 1 hour or up to overnight in the fridge.
- Crush barbecue potato chips in a food processor or sealable bag until fine crumbs form. Place crushed chips in a separate dish or shallow bowl with all purpose flour and the remaining kosher salt and black pepper. Stir to combine.
- Remove drumsticks from buttermilk, shaking off excess. Dredge both sides of the chicken in the seasoned potato chip flour mixture pressing gently to help them stick.
- Arrange coated chicken on the prepared baking sheet in a single layer.
- Bake chicken for 40–45 minutes, flipping halfway, until golden brown and chicken reaches an internal temperature of 165°F (74°C).
- Let rest a few minutes before serving.
Tips for Storing
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 375°F oven or air fryer for best crispness.
- Avoid microwaving, as it softens the coating.
- Freeze fully baked chicken in a large zip-top bag for up to 2 months. Reheat directly from frozen in the oven.
FAQs
Yes, you can bread the chicken in advance and store it on a baking sheet in the fridge for up to 6 hours before baking.
Use a wire rack over a baking sheet so the hot air circulates around the chicken. Also, make sure your chips are finely crushed.
Absolutely. Boneless thighs or tenders will work but reduce the bake time to around 20–25 minutes.
Yes, cook at 375°F for about 22–25 minutes, flipping halfway through.
Coleslaw, cornbread, mac & cheese, or a crisp green salad are all great pairings.
More Recipes We Love
- Slow Cooker Sticky Chicken Drumsticks
- Oven-Fried Orange Chicken
- Maple Brown Sugar Breakfast Sausage
- Rolo Buttermilk Ice Cream
- The Best Chicken Spice Rub
Potato Chip Oven-Fried Chicken Recipe
Ingredients
Buttermilk Marinade
- 8 chicken drumsticks
- 2 cups buttermilk
- 1 tsp kosher salt
- 1 tsp black pepper
- pinch crushed red pepper flakes, optional
Potato Chip Crust
- 7 oz barbecue flavored potato chips, crushed, or other flavor of potato chips
- ¾ cup all purpose flour
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper or place a wire rack with cooking spray on top for extra crispiness.
- In a large bowl, add the buttermilk, salt, black pepper, and red pepper flakes and stir to combine. Add the chicken drumsticks and stir to coat. Cover and refrigerate 1 hour or up to overnight in the fridge.
- Crush barbecue potato chips in a food processor or sealable bag until fine crumbs form. Place crushed chips in a separate dish or shallow bowl with all purpose flour and the remaining kosher salt and black pepper. Stir to combine.
- Remove drumsticks from buttermilk, shaking off excess. Dredge both sides of the chicken in the seasoned potato chip flour mixture pressing gently to help them stick.
- Arrange coated chicken on the prepared baking sheet in a single layer.
- Bake chicken for 40–45 minutes, flipping halfway, until golden brown and chicken reaches an internal temperature of 165°F (74°C).
- Let rest a few minutes before serving.
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Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
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Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
This is a fun, kid-friendly, way to make fried chicken and will quickly become an instant favorite.
Potato chips all up in my fried chicken skin!? YES!
LOL – your comment totally made me laugh out loud. 🙂
Fun! Also, brilliant!
This looks like such an addictive coating for chicken, love it!
Truly amazing. I love this idea!
yum! this looks so good!
I’ve been craving fried chicken like you wouldn’t believe! THIS is happening soon, for sure!
Such a fun recipe, Heather – I’m loving the sound of that potato chip crust!!
Heather, I could just kiss your face!!!!
We must be on the same wavelength! I just made a really similar oven-fried chicken drumsticks recipe this week. Yours looks so good! GREAT photo!
Sooooo fun to use the potato chips as breading!
So creative! My kids would love this!