Description

These Potato Chip Crusted Popcorn Chicken Nuggets are crispy, golden, and flavor-packed with a crunchy potato chip coating and juicy chicken inside—all baked, not fried! The creamy dip marinade adds incredible savory depth while keeping the chicken tender and moist.

Ingredients

2 lbs boneless, skinless chicken breasts, cut into small cubes

1 cup Heluva Good! French Onion Dip (plus extra for serving)

1 (8.5 oz) bag Ruffles Potato Chips, crushed

Olive oil spray

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, combine the cubed chicken with the French Onion Dip. Stir well to coat all pieces evenly. Let rest for 30 minutes at room temperature or refrigerate overnight for maximum flavor.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Crush the potato chips finely and place them in a shallow dish.
Working one piece at a time, remove chicken from the dip, let excess drip off, and dredge in crushed chips, pressing lightly so the coating sticks.
Arrange coated chicken pieces on the prepared baking sheet, spaced apart, and lightly spray with olive oil.
Bake for 20–23 minutes, or until golden and crisp, and the chicken reaches an internal temperature of 165°F (75°C).
Remove from oven and serve hot with extra French Onion Dip or your favorite sauce.

Notes

For extra crispness, broil the nuggets for 1–2 minutes at the end of baking (watch closely).

Use chicken thighs instead of breasts for juicier nuggets.

Try different chip flavors like barbecue or salt & vinegar for variety.

Make it gluten-free by using certified gluten-free chips and dip.

Reheat leftovers in the oven at 375°F (190°C) for 10–12 minutes to restore crunch.

Nutrition

Serving Size: 1/4 of recipe (about 6 oz chicken)
Calories: 420
Sugar: 2g
Sodium: 650mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 38g
Cholesterol: 105mg