This flavorful Potato Chip Chicken is the perfect meal for picky eaters! Who doesn’t want potato chips and chicken drumsticks for dinner??

Potato Chip Chicken Legs

If you have picky eaters in your house, try these Potato Chip Chicken Drumsticks and see if you have a hit! Most kids find it more fun to eat chicken legs and if you explain that they are potato chip drumsticks, hopefully, you’ll have an excited group sitting down at the table.

I am always on the hunt for an easy weeknight dinner when I’m looking to feed my family, but I think it’s also important to try to cater to the crowd. I am not interested in eating liver and onions and I’m not going to make things that don’t have some standard appeal (if I have the choice). But let’s face it – everyone likes potato chips! 

These seasoned chicken legs with a potato chip coating will easily become a family favorite. You can tailor the recipe by choosing a bag of chips that your whole family enjoys or have one person select one time and another select the next time. I usually opt for Salt & Pepper or Pepperoncini chips when I make these, but plain potato chips, sour cream and onion chips, or even BBQ potato chips would work out well. 

These are a great main course for family dinner, but they’re also excellent to make on special occasions or for something like the Super Bowl! A special treat with simple ingredients that will become one of your family’s favorites. 

Recipe Notes: 

• You want your crushed chips to be small pieces, but not fine pieces. Be careful not to crush them into dust. 
• Be sure to coat your chicken legs well. You won’t want to have any bald spots. 
• These can easily be turned into potato chip chicken strips. See those instructions below. 

How To Make This Potato Chip Chicken Recipe

Ingredients:
6 chicken drumsticks
2 Tbsp Tony Chachere’s Original Creole Seasoning
1 1/2 cups flour
1/2 cup buttermilk
3 large eggs
1 1/2 cups potato chips, coarsely crushed
3 Tbsp freshly ground black pepper
2 cups vegetable oil
Salt to taste

Directions:

Take out a food processor and coarsely crush your potato chips. If you prefer, you can put your potato chips into a Ziploc bag and crush them with a rolling pin instead. 

Preheat your oven to 375 degrees. Sprinkle your raw chicken legs with Creole seasoning and salt (to taste) and set them aside.

Place your flour in a wide, shallow bowl – something easy enough to put the entire drumstick in. Mix in half of the black pepper. 

In a second shallow dish, whisk the eggs and buttermilk together.

In a third bowl or large plate, add your crushed potato chips and the rest of the black pepper.

First, dip and cover a piece of chicken in the seasoned flour mixture, shaking off any excess flour.

Next, coat your drumstick in the egg mixture, allow the excess to drip for a second, and then immediately dip it in the potato chip mixture. Give the now-crusted chicken a few presses to help the potato chip crumbs adhere to the drumstick.

In a large skillet, heat 1 cup of oil over medium heat. Add 3 pieces of chicken and cook until browned (roughly 5 or 6 minutes). Transfer them to a wire rack set on top of a rimmed sheet pan. You can line the baking sheet (under the wire rack) with aluminum foil for easier cleanup. 

Pour off the hot oil from your skillet and wipe it out. Repeat your frying with the remaining 1 cup oil and 3 more drumsticks.

Place your six now-browned drumsticks on the prepared baking sheet with baking rack in the oven and bake until the chicken is cooked through, 45 – 50 minutes or until an instant-read thermometer reads an internal temperature of 165 degrees (not touching the bone).

Serve immediately and enjoy! These pair well with dipping sauces like honey mustard, barbecue sauce, or your favorite dipping sauce, but they’re also amazing all by themselves. 

Store any leftover potato chip crusted chicken in an airtight container or resealable plastic bag in the refrigerator for up to 2 days. 

Can I Season With Anything Other Than Tony Chachere’s Original Creole Seasoning?

Yes! If you can’t find this seasoning mix in your area or want to make these on the fly, you can use a mixture of other spices to replace this step. Season your chicken legs generously with a mix of garlic powder, chili powder or cayenne pepper, onion powder, and a little salt and pepper. 

Can I Use This Recipe To Make Potato Chip Chicken Fingers?

Yes! If your family’s favorite chicken is white meat or your picky eaters prefer chicken tenders, you can swap them out for the chicken drumsticks. Either buy raw chicken strips or boneless skinless chicken breasts and prepare them as in the instructions described. Once in the oven, the cook time will be far less than the drumsticks, so begin checking with a meat thermometer at around 20 minutes. They are ready when the internal temperature reaches 165 degrees. 

Are You Looking For Some Delicious Side Dishes To Pair These With? Here Are Some Of My Favorites:

• Crispy Baked Parmesan Asparagus Fries
• Garlic Mashed Potatoes
• Pan Fried Brussel Sprouts With Almonds
• Everything Bagel Potato Salad
• Easy Grilled Parmesan Green Beans

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Yield: 6 drumsticks

Potato Chip Chicken Drumsticks

Print

This flavorful Potato Chip Chicken is the perfect meal for picky eaters! Who doesn't want potato chips and chicken drumsticks for dinner??

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 6 chicken drumsticks
• 2 Tbsp Tony Chachere's Original Creole Seasoning
• 1 1/2 cups flour
• 1/2 cup buttermilk
• 3 large eggs
• 1 1/2 cups potato chips, coarsely crushed
• 3 Tbsp freshly ground black pepper
• salt to taste

Instructions

1. Preheat your oven to 375 degrees.
2. Sprinkle your chicken with Creole seasoning and salt (to taste).
3. Place your flour and half of your pepper in a wide, shallow bowl.
4. In another bowl, whisk the eggs and buttermilk together.
5. In a third bowl, mix the crushed potato chips and the rest of your pepper.
6. Dip the chicken in the flour, shaking off any excess.
7. Coat it immediately in the egg mixture and then the chip mixture, pressing to get everything to stick.
8. In a large skillet, heat 1 cup oil over medium heat.
9. Add 3 or 4 chicken drumsticks. Cook until browned (roughly 5 to 6 minutes).
10. Transfer to a rack set on top of a baking sheet.
11. Clean the skillet and repeat frying with the remaining 1 cup oil and 3 drumsticks.
12. Place the baking sheet with rack in the oven and bake until the chicken is cooked through This should be 45 - 50 minutes or until an instant read thermometer reads 165 not touching the bone.
13. Serve immediately and enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips Chef's Precision Digital Instant Read Thermometer
• 
  OXO Good Grips 3 Piece Stainless Steel Mixing Bowl Set
• 
  Circulon 57091 Total Bakeware Set Nonstick Cookie Baking Sheets with Cooling Rack, 3 Piece, Gray

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 618Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 314mgSodium: 2136mgCarbohydrates: 53gFiber: 4gSugar: 2gProtein: 45g

This calculation is intended for informational purposes only. I am not a doctor or dietician. This calculator is a guide, but makes no guarantee of being exact or fully accurate.

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