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Potato Chip and Pretzel Baked Chicken


  • 2 ounces plain potato chips
  • 2 ounces thin pretzel sticks
  • 1/2 teaspoon red pepper flakes
  • 2 eggs
  • 1 tablespoon low-sodium soy sauce
  • 1 1/4 pounds chicken breasts
  • 2 tablespoons canola or vegetable oil
  • 1 1/2 cups sweet white wine (such as Riesling)
  • Pinch of saffron threads
  • 1 teaspoon dry parsley
  • 1/4 teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water


  1. Heat oven to 450 degrees F.
  2. In a food processor, combine the potato chips, pretzels and red pepper flakes, then pulse until they are reduced to very fine crumbs.
  3. Transfer to a wide, shallow bowl and set aside.
  4. In a second wide, shallow bowl, whisk together the eggs and soy sauce. Set aside.
  5. Carefully slice each chicken breast in half horizontally to create 2 thin fillets.
  6. One at a time, place the chicken breasts in the egg mixture, turning to coat both sides.
  7. Dredge each fillet through the chip and pretzel mixture, coating both sides.
  8. In a large, oven-safe skillet over medium-high, heat the oil until very hot.
  9. Add the chicken and cook until brown on the bottom, about 4 minutes.
  10. Turn the breasts, then place skillet in the oven.
  11. Bake for 10 minutes.
  12. Remove the chicken from the oven and transfer to a serving plate.
  13. Cover with foil to keep warm.
  14. Return the skillet to the stove top over medium-high heat.
  15. Add the wine, saffron, parsley and salt. Bring to a simmer, stirring and scraping the bottom of the pan with a spoon to release any browned bits. Simmer until the liquid is reduced by half, then add the butter and swirl it in until melted.
  16. In a small glass, mix the cornstarch and water, then add to the skillet.
  17. Return to a simmer, stirring constantly, and cook until thickened, about 1 to 2 minutes.
  18. Serve the chicken with the pan sauce.

Yield: 6 servings

Nutritional information per serving: 352 cal., 13 g fat (4 g sat), 118 mg chol., 24 g carb., 25 g pro., 0 g fiber, 354 mg sodium

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