Potato Chip Crusted Chicken

"A heart healthier, yet flavorful and scrumptious version by chef and author Devin Alexander. Initially, I was skeptical this could taste good being that a) it's coated with Baked Ruffles, and b) it's baked. But one bite of these, and I had a whole paradigm shift about how tasty healthy cooking can be. Hopefully you'll find that this is a keeper just as I have."
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Ready In:
20hrs 10mins
2 chicken breasts




  • Place chicken breasts between 2 sheets of plastic wrap or wax paper.
  • Use flat side of mallet to pound chicken to an even 1/2 inch thickness.
  • Place flattened chicken and buttermilk into resealable plastic bag.
  • Seal bag and turn to coat chicken completely. Refrigerate at least 6 hours or overnight. Make sure to rotate once or twice.
  • Preheat oven to 450 degrees.
  • Lightly mist a small nonstick baking sheet with olive oil spray.
  • In a small bowl, mix together the onion powder, paprika, black pepper, salt, and cayenne. Place crushed potato chips into a medium shallow bowl.
  • Remove one chicken breast from the buttermilk and let any excess liquid drip off.
  • Season both sides evenly with the seasoning mixture.
  • Transfer the breast to the bowl of crushed potato chips and cover completely with chips.
  • Place coated chicken on the prepared baking sheet. Repeat with the remaining chicken breast. Discard any remaining marinade.
  • Lightly spray the top of both chicken breasts with olive oil spray. Bake for 4 minutes, and then carefully flip the chicken over with spatula, taking care not to remove the coating.
  • Again, lightly spray the chicken tops with olive oil spray and bake until the coating is crispy, about 3 to 5 minutes. Chicken is ready when coating is crispy and chicken is no longer pink inside.
  • Enjoy!

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I live in gorgeous San Diego, CA by the water. My lifes' work is to live joyfully. My favorite cookbook of the moment is Devin Alexander's The Most Decadent Diet Ever! I am passionate about fun; living life easily and authentically.
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