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Recipe courtesy of Adam Perry Lang


  • 8 skin-on boneless chicken breasts about 10 oz. each
  • 2 tablespoons seasoned salt
  • 1 1/2 cups flour
  • 6 eggs
  • 1/2 cup milk
  • 2 10-ounce bags plain potato chips, crushed
  • 3 tablespoons cracked black pepper
  • HP sauce, for serving
  • 2 cups canola oil


Serves: 8


Preheat the oven to 375°F. Season the chicken breasts with the seasoned salt.

In a wide, shallow bowl, place the flour. In another wide, shallow bowl, whisk together the eggs and milk. In a third wide, shallow bowl, place the crushed potato chips mixed with black pepper.

Coat chicken breasts with flour, shaking off excess, then dip in the egg mixture, then the potato chip mixture, pressing to adhere.

In a large skillet, heat 1 cup of canola oil over medium heat. Carefully add the chicken, skin side down. Reduce the heat to medium and cook until browned, 5-6 minutes per side.

Spread out any leftover crushed potato chips from the breading station over a large rimmed baking sheet. Arrange the chicken on top, spacing apart.

Bake until the chicken is cooked through, about 15 minutes. Let rest for 5 minutes and serve potato chip bits from the baking dish and the HP sauce.

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