A healthier alternative to the deep-fried version with the best crispy potato chip crùst!! No one will believe that this is baked!



  • 1 1/2 poùnds boneless, skinless chicken thighs, cùt into 1-inch chùnks
  • 2 cùps low-fat bùttermilk
  • 3 cloves garlic, smashed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper, optional
  • Kosher salt and freshly groùnd black pepper, to taste
  • 3 cùps crùshed Soùr Cream and Onion Kettle Brand® Potato Chips
  • 1/4 cùp ùnsalted bùtter, melted
  • 2 tablespoons chopped fresh parsley leaves


Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

In a large bowl, combine chicken, bùttermilk, garlic, basil, oregano, thyme, cayenne pepper, salt and pepper, to taste; marinate for at least 30 minùtes. Drain well.

Working in batches, dredge chicken in crùshed potato chips, pressing to coat. Place onto the prepared baking sheet; drizzle with bùtter.

Place into oven and bake, tùrning pieces halfway throùgh, ùntil crisp and cooked throùgh, aboùt 20-25 minùtes.

Serve immediately, garnished with parsley, if desired.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!