I’ll be honest: I don’t always have breadcrumbs on hand. But since I’m committed to a good crunch, there’s always a bag of potato chips in my kitchen—which is why this swap is so clutch. Barbecue chips are a great place to start—they make a basic chicken cutlet crispier, smokier, and way more exciting—but you can really use any favorite flavor, from salt and vinegar to honey butter to Flamin’ Hot, for the same crunchy upgrade.
This is one of those low-lift swaps that totally works: The chips crush down into the perfect craggy coating, giving you way more texture than standard breadcrumbs—and built-in flavor, too. Did I mention that because the chips are already fried you can skip the hassle of frying the chicken? These cutlets are baked, baby!
The 5-step methodPrepare the pan: Start by heating your oven to 450°F and rubbing a large rimmed baking sheet with a bit of olive oil (this helps everything crisp up nicely—don’t skip it).Set up your dredging stations: Flour in one bowl, egg beaten with water in another, and your crushed chips in a third bowl. (Thin potato chips work best here.)Give your chicken cutlets a quick toss with lemon juice: This adds a subtle brightness that balances out the richness of the coating.Then it’s the usual drill: Flour first, then egg, then into the chips, pressing gently so all those crunchy bits stick.Bake: Put the cutlets on your prepared baking sheet then in the oven until golden brown and cooked through.
That’s it. No frying, no fuss—just deeply crispy, flavor-packed chicken cutlets that feel like a serious upgrade.
Related StoryTry these other potato chip flavors
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And while BBQ chips are a great place to start, you’ve got options. A few other flavors worth trying:
Sour cream and onion for something tangy and savorySalt and vinegar or dill pickle if you like a sharper, punchier biteJalapeño, sriracha, Flamin’ Hot, or other spicy chips to bring some heatRanch for that herby, garlicky flavor that tastes like built-in dipCheddar and sour cream for a richer, almost cheesy vibeHoney butter or honey barbecue for a sweet-salty twist that caramelizes slightly as it bakesPlain or sea salt to keep it classic
Breadcrumbs who?
Related StoryBBQ Potato Chip Cutlets Recipe
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NUTRITIONAL INFORMATION (per serving): About 445 calories, 20 g fat (3.5 g saturated), 36 g protein, 775 mg sodium,
31 g carbohydrate, 3 g fiber
Did you make this recipe? Comment below!
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
Dining and Cooking