Pringles “Fried” Chicken for a Change of Pace
Everybody loves fried chicken. So, I looked around the pantry for something new as a breading. I’ve done the French’s fried onions, and the corn flakes, and the panko crumbs, but I hadn’t tried Pringles. I happen to have a can of Pringles Cheezums , and it sounds like the perfect dinner. Crispy Pringles Chicken brought a new flavor to my table and it only took a quick minute to make. (And I think only seconds to devour!) The best news is it’s baked, so you don’t have to worry about frying the chicken, or all the extra calories from it.
Pringles “Fried” Chicken is a Flavor Extravaganza
Pringles has a large variety of flavors available on your grocer’s shelf. Any one of those flavors makes a phenomenal Crispy Pringles Chicken. I used cheddar sour cream because it’s one of our favorite but I’m looking forward to trying sour cream and onion as well as pizza and baked potato. The sky really is the limit with your favorite choices. You can even try mixing flavors to get a new combination for Crispy Pringles Chicken. A tip with the Pringles is before you use them on the chicken crush them evenly and finely for your best end result.
What To Do With Leftover Pringles “Fried ” Chicken
If you happen to have leftover Crispy Pringles “Fried” Chicken, don’t fret! Simply let it cool and freeze it on a baking sheet. When frozen, place in a plastic ziplock bag and put back in the freezer. When you get a hankering for the treat, simply preheat the oven to 425 degrees F, and bake on a baking sheet until heated through, about 7 to 10 minutes. You’ll have Crispy Pringles “fried” Chicken that is just like fresh made but so much easier on a busy night. I’m going to pick up some Pringles when they are on sale so I can make a big batch of of this yumminess for quick dinners later.
If you love Pringles, then don’t miss this super tasty Souther fried chicken made with Pringles potato chips! Colonel Sanders’ 113 herbs and spices have nothing on this delicious dish.
- 1 tube Pringles® potato crisps (coarsely crushed to 2 cups)
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 2 eggs, slightly beaten
- 1/4 cup cayenne pepper sauce
- 2 lbs boneless, skinless chicken breast – or you can use chicken legs
- 3/4 cup ranch salad dressing
- In a 1-gallon zipper plastic bag, put the potato crisps, onion powder, paprika and garlic powder.
- In a second gallon zip lock bag, put the flour.
- In shallow dish whisk together eggs and pepper sauce.
- Pat dry chicken with paper towel.
- Coat baking pan with non-stick spray.
- Work with a single piece of chicken at a time. First, put into bag of flour, toss, then shake off excess.
- Next, dip into egg mixture, completely coating.
- Finally, put in the potato chip mixture, gently pressing crumbs onto chicken.
- Place on baking pan. Repeat with the rest of the chicken.
- Bake at 425°F for 25 to 30 minutes or until no longer pink, turning once after 15 minutes.
- Pour salad dressing on top and serve.
Recipe adapted from Kellogg’s Pringles Chicken Wings recipe.
- Serving Size: 1 piece
- Calories: 280
- Sugar: 1 g
- Sodium: 360 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 90 mg
Keywords: chicken, fried, pringles