Ingredients
Equipment
Method
- Preheat your oven to 425°F.
- Wash chicken thighs under cool running water, then pat completely dry with paper towels.
- Melt butter in a small bowl.
- In a separate shallow dish, prepare your coating by crushing potato chips into fine crumbs or measuring out breadcrumbs. If using breadcrumbs, add a pinch of salt (skip this step if using chips).
- Dip each chicken thigh first in the melted butter, ensuring it's fully coated but not dripping.
- Press the buttered chicken into the chip or breadcrumb mixture, turning to coat all sides thoroughly.
- Arrange the coated chicken pieces on a baking sheet, leaving space between each piece for air circulation.
- Season with freshly ground black pepper to taste.
- Bake for approximately 45 minutes, or until the coating turns golden brown and the chicken reaches an internal temperature of 165°F. No need to flip during cooking.
Nutrition
Notes
For extra flavor variations, try different chip flavors like barbecue or sour cream and onion. You can also add herbs like rosemary, thyme, or Italian seasoning to your breadcrumb mixture for a customized taste.
This chicken pairs beautifully with tangy coleslaw, roasted vegetables, or creamy mashed potatoes for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat while maintaining crispiness, use an oven or air fryer rather than a microwave.