“Chicken Fried” Chicken Chips


If you are anything like me, you would agree that the best part of fried chicken is the FRIED. Kind of like the best part of a rotisserie chicken is the Chicken Bacon- the crispy, salty, juicy greasy skin. So I created Fried Chicken Chips, where the “fried” is the rock star. In this here recipe the batter outweighs the chicken two-fold. A big basket of these scream Friday night, gatherings with friends and family, cooking out, relaxing, and all those little things that make life so good. Like the Zac Brown Band says…

“You know I like my chicken fried
Cold beer on a Friday night
A pair of jeans that fit just right
And the radio up.
I like to see the sunrise
see the love in my woman’s eyes
feel the touch of a precious child
know a mother’s love.”

To cut a good “Chip”, hold a very sharp knife almost flat against the chicken breast and cut thin fillets. It helps to freeze the chicken for about 20 minutes and being sure your knife is super sharp.

After seasoning your chicken, you’ll want to pound them down to very thin pieces. Mine were about 1/8 of an inch or less in thickness. The thinner pieces were the best.

A basket of these drizzled with a bit of honey and served with homemade Ranch Dip, and dill pickle slices, are the best Friday Night snack food since the Buffalo Wing or Potato Skin. Yup.

Fried Chicken Chips

2 boneless, skinless chicken breast halves
1/2 cup buttermilk
2-4 tsp. hot sauce
Kosher salt for sprinkling
Black pepper for sprinkling
2 cups Panko bread crumbs, no substitutions
2 cups oil for frying, I used vegetable

Honey for drizzling, optional
Ranch Dip, or other favorite dip like honey mustard or BBQ Sauce
Dill pickles slices, optional but so good

Fillet chicken breasts into chip sized disks by laying a very sharp knife almost parallel to the chicken and slicing very thin pieces. It helps to freeze the chicken for about 20 minutes. Lay chicken chips on a cutting board and sprinkle with salt and pepper or your favorite season salt. Stir hot sauce into buttermilk. Dip chicken into buttermilk then bread crumbs. Lay on a cookie sheet to set for 10 minutes. In the meantime heat your oil…

For Chips that are crispy and a bit toothsome- heat your oil to 230-250 degrees and fry chips in small batches until each piece is golden brown on each side, turning to assure even cooking. Expect about 3-4 minutes. **We preferred this version.

For Chips that are crispy, tender, and a bit “floppy”- heat your oil to 325-350 degrees and fry chips in small batches until each piece is golden brown on each side, turning to assure even cooking. Expect 30-60 seconds.

Drain chips on paper towels and serve in basket with a drizzle of honey if desired, and serve with Dill Pickle Slices, and Ranch Dip. Makes about 30 Chips.

Country Countdown…
#6- Roasted Marshmallow Crispy Treats
#7- “Before He Cheats” Fruity Little Drinks
#8- “Bait a Hook” Redneck Sushi
#9- BBQ Stain on My White T-Shirt Pulled Pork Sandwiches
#10- Red Solo Cup Margaritas

Thanks to one of my readers, Susan, for requesting this song!


  1. Rindy R
    Posted February 23, 2012 at 7:46 AM | Permalink

    What a wonderful vehicle for dips!!! Love that fried food! Lovin' this country cookin'

  2. Heather (Heather's Dish)
    Posted February 23, 2012 at 9:09 AM | Permalink

    um yum, these sound so good! and such a unique idea…i've never even thought to make chicken chips!

  3. Big Dude
    Posted February 23, 2012 at 11:13 AM | Permalink

    The crispy coating is my favorite part of fried chicken, so I know I'd love these – great idea.

  4. Grandma Kat @ Easy Recipes Land
    Posted February 23, 2012 at 10:59 PM | Permalink

    I'm soo excited to make this for my family that will be coming over to visit this weekend. I of course need to now run to the grocery store but that is no big deal at all.

    This recipe is going to be great! Especially for the little ones which are my great grand children. I think they will love it the best!

    Thank you,

    Grandma Kat

  5. oneordinaryday
    Posted March 2, 2012 at 5:34 PM | Permalink

    Yum. I'd love to have these with some ranch dressing.

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