Potato Chip Crusted Popcorn Chicken Nuggets

Why You’ll Love This Recipe

I like how quick and easy this recipe is—it only takes about 25 minutes from start to finish. I can bake, fry, or even air fry them depending on how I’m feeling. The best part is the customization: I sometimes swap in different chip flavors for a new twist, which makes them so versatile. They’re also perfect with dipping sauces, making them a hit for both kids and adults.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ pounds chicken breast or thighs, cut into bite-sized pieces
4 cups potato chips, crushed
½ cup all-purpose flour
2 large eggs, beaten
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
Cooking oil or spray, as needed

Directions

1. I preheat the oven to 400°F if baking, or heat oil in a skillet to 350°F if frying.

2. In one bowl, I mix the flour with garlic powder, paprika, salt, and pepper. In a second bowl, I beat the eggs. In a third, I place the crushed chips.

3. I line a baking sheet with parchment if baking, or prepare the skillet with hot oil if frying.

4. I dredge the chicken pieces in flour, dip them into the beaten eggs, then coat them with crushed chips, pressing lightly so the crust sticks.

5. To bake, I cook them for 15–18 minutes until golden and fully cooked. To fry, I cook for 3–4 minutes per side until crispy and done.

6. I let them rest on paper towels or a wire rack to keep the crust crunchy.

7. I serve them hot with my favorite dipping sauces.

Servings and Timing

This recipe makes 6 servings. Prep time is about 10 minutes, and cook time is 15–18 minutes, so I can have them ready in about 25–28 minutes.

Variations

• I like to use flavored chips like barbecue, sour cream and onion, or even spicy varieties for extra flavor.

• For an extra crunchy coating, I sometimes double-dip the chicken in egg and chips.

• I air fry them at 375°F for about 12 minutes, flipping halfway, when I want a lighter option.

• I sometimes swap in chicken thighs for an even juicier bite.

Storage/Reheating

I keep leftovers in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer so the coating stays crispy. I avoid microwaving them since it makes the crust soft.

FAQs

Can I make these chicken nuggets ahead of time?

Yes, I prep and bread the chicken, then store them in the fridge until ready to bake or fry.

Can I freeze these nuggets?

Yes, I freeze them after breading. When I want to cook them, I bake straight from frozen at 400°F until golden and cooked through.

What’s the best chip flavor to use?

I love plain salted chips, but barbecue and sour cream & onion give amazing results too.

Can I make these without eggs?

Yes, I use buttermilk or even plain yogurt as a binder instead.

How do I make them extra crunchy?

I double-coat the chicken—dipping again in egg and chips for a thicker crust.

Can I air fry these nuggets?

Yes, I air fry them at 375°F for 12 minutes, flipping halfway, and they turn out perfectly crispy.

Can I use chicken thighs instead of breast?

Absolutely, I use thighs when I want juicier nuggets.

How do I know the chicken is fully cooked?

I check that the internal temperature reaches 165°F and the juices run clear.

Can I make these gluten-free?

Yes, I swap the flour for a gluten-free blend and use gluten-free chips.

What dipping sauces go best with these?

I love ranch, honey mustard, barbecue sauce, or even spicy sriracha mayo.

Conclusion

I love how these Potato Chip Crusted Popcorn Chicken Nuggets take something simple and turn it into a crave-worthy dish. The chip crust gives unbeatable crunch, the chicken stays juicy, and they’re fun to customize with different chip flavors or sauces. Whether I’m making them for a snack, party, or easy dinner, they always disappear fast.