This Potato chip chicken schnitzel recipe is soo good! You can try out all of your favourite chip flavours in this recipe. You’re in for a treat!
We have used Kettle Sweet Chilli & Sour Cream chips here for the coating, but so many flavours work well. We really liked salt and vinegar too.
These schnitzels turn out deliciously crunchy and flavour packed. This is great served with a salad, chips and your favourite tomato relish or tomato sauce and BAM dinner is served, It’s so easy, yum!
If you’ve got more time like on a weekend when having friends over for dinner, make a double batch of schnitzels and you could serve these up with our favourite potato bake recipe and a simple salad, yummo!
Grab a zip lock bag and pour the chips into the bag. Squeeze the air out and seal the bag, then get to pounding the chips with a rolling pin, until finely crushed.
Then pour them into a large bowl ready for the chicken to be dipped in the egg wash, then the chip coating. Give the chicken a light tenderising with a meat mallet to flatten them out so they will cook more evenly.
Tips for making a great potato chip chicken schnitzel:
- Make sure to press down the coating onto the chips firmly so it will stay put when frying.
- If you have extra crushed chips on hand, go ahead and re-dip your chicken back into the egg wash and then back into more chips. Press firmly. This will ensure a thicker, more even coating.
- Try not to turn these too many times in the pan to prevent the coating from falling off.
- We used two medium-sized chicken breasts here, cut in half lengthways to make two schnitzels, plus coating a tenderloin.
- We used one packet of chips that was a 175g bag and was perfect for two chicken breasts cut into halves. If you’re cooking more schnitzels I’d go ahead and grab another bag of chips to ensure there’s enough coating. Enjoy!
- These also taste great the next day heated up with a side of salad or on a hamburger bun, with cheese, salad and your fav relish!
Let us know in the comments if you’ve tried this, and what flavour of chips you used!
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Potato Chip Chicken Schnitzels
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Method: Frypan
- Cuisine: German
Description
This is a delicious, easy twist on a chicken schnitzel, using your favourite potato chips! It’s super crispy and a real treat to the taste buds!
Ingredients
- 1x 175g bag of potato chips, (we used Kettle Sweet Chilli and Sour Cream chips).
- 2 eggs
- 1 tsp water
- 2 chicken breast fillets (approx 500g)
- 4 tbs olive oil for frying
Instructions
- Place potato chips in a large zip lock bag, remove all the air, then pound the chips with a rolling pin until nice and small. Place into a large bowl and set aside.
- Crack two eggs into a medium-sized bowl, add water and whisk until incorporated. Set aside.
- Place the chicken breasts on a chopping board and slice them in half horizontally, to make two thin schnitzels.
- Pound them until they’re an even thickness with a meat tenderiser.
- Coat the chicken in a thin layer of egg wash, then into the coating, pressing down firmly.
- Add oil to a frypan and over medium-high heat cook schnitzels on one side, then flip over and cook the other side until cooked through.
- Drain on a paper towel before serving.
Notes
- Repeat with another layer of egg wash and chip coating if you have more on hand. This will make it evenly coated and even crispier. This is not necessary however if you don’t have more on hand, it will still be delish!
Nutrition
- Serving Size: 4 servings