Barbecue Chip Chicken

"The flavorful coating on this chicken stays nice and crispy. Very easy; only 5 ingredients."
photo by a user photo by a user
Ready In:




  • Preheat oven to 400°F.
  • In a shallow bowl, combine dressing, garlic powder and red pepper.
  • Place crushed potato chips in another shallow bowl.
  • Dip chicken into the dressing mixture, then into the potato chips, coating both sides completely.
  • Place on a rimmed baking sheet coated with non-stick cooking spray.
  • Bake 20-25 minutes or until chicken is done.

Questions & Replies

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  1. This was really good! My family enjoyed it. The chicken turned out very moist inside and crispy on the outside. The chips give it a wonderful flavor. A definite keeper. Thanks for sharing.
  2. Although I love quick recipes, when I see only five ingredients I have to wonder. After finishing this one, I must say that all of my reservations are gone. It was excellent, and it is one of the fastest dinners I have ever made. Very well done!
  3. This was very good, but, of course, the chips made this a little salty.
  4. This was one of the easiest recipes I have ever made. I did not have ground red pepper so I used Crushed red pepper. This probably made it a little more spicy but we like it that way. I only made 1/2 the recipe but I had just the right amount of dressing mixture to coat the chicken.
  5. At first I thought this recipe looked a little sketchy. I was wrong! My husband ate the chicken and I made mine with tofu. It worked great both ways. I would reccomend adjusting the amount of ranch and spices (I ran out and had to make more mixture). I am looking forward to making this again. Served with corn, mashed potatoes and green beans.


“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
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