Double-Dipped Potato-Chip Chicken with Quick Slaw

Double-dipped Potato-chip Chicken With Quick Slaw Recipe

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Tawnya Gregory


A 30 minute meal, perfect for weeknight dinner. A great variation for that chicken you don't know what to do with.

★★★★★ 1 vote
15 Min
15 Min


1 1/4 c
crushed potato chips
1 large
4 medium
chicken breast halves, skinless and boneless
1/4 tsp
plus 1/8 teaspoon freshly ground black pepper
4 c
from a 16 ounce bag shredded cabbage mix for coleslaw
1 large
carrot, peeled and shredded
1/4 c
cider vinegar
1 Tbsp
vegetable oil
1 tsp
1/2 tsp
1/4 c
light mayonaise
2 Tbsp
barbecue sauce


1Preheat oven to 450 degrees
2Placed crushed chips on large plate. With fork, beat egg in pie plate or shallow dish. Dip 1 chicken breast half in egg, then transfer to crumbs in plate, pressing chicken so crumbs adhere. Transfer chicken to ungreased cookie sheet. Repeat with remaining chicken.
3Dip chicken again in remaining crumbs so that chicken is completely coated. Return chicken to cookie sheet. Sprinkle both sides of chicken with 1/4 teaspoon pepper. Bake just until chicken loses its pink color throughout, about 15 minutes.
4Meanwhile, in large bowl, toss cabbage mix with carrot, vinegar, oil, sugar, salt, and remaining 1/8 teaspoon pepper until well combined. In small bowl, stir mayonnaise and barbeque sauce until well blended.
5To serve, spoon barbeque mayonnaise into 4 small cups. Divide chicken and slaw among 4 dinner plates and serve with mayonnaise.

About Double-Dipped Potato-Chip Chicken with Quick Slaw

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy