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Garlic Chicken with a Potato Chip-Basil Crust

Ben Fink

Servings: six.

Yes, I admit, there really are potato chips in this recipe. They make the crust extra crunchy.


For the marinade and chicken:

  • 6 Tbs. olive oil
  • 2 Tbs. minced garlic
  • 1/2 tsp. cayenne
  • 3 Tbs. Dijon-style mustard
  • 1/2 cup chopped fresh basil
  • 6 boneless, skinless chicken breast halves (about 6 oz. each)

For the coating:

  • One 6-oz. bag potato chips, crushed
  • 1 cup well-crushed cracker pieces (about 10 crackers)
  • 1/2 cup roughly chopped basil
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbs. melted butter

Nutritional Information

  • Calories (kcal) : 550
  • Fat Calories (kcal): 300
  • Fat (g): 33
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 16
  • Cholesterol (mg): 105
  • Sodium (mg): 630
  • Carbohydrates (g): 26
  • Fiber (g): 2
  • Protein (g): 38


  • For the marinade: In a nonreactive bowl, combine the olive oil, garlic, cayenne, mustard, and basil. Rinse the chicken breasts, pat them dry, and add them to the marinade; turn to coat. Cover and refrigerate for 1 to 4 hours.
  • For the coating: In a large, shallow dish, mix the chips, crackers, basil, and pepper. Drizzle the melted butter over the crumb mixture and toss until well combined.
  • To coat and cook the chicken: Heat the oven to 450°F and butter a baking sheet or rack. Take a breast from the marinade with one hand–this is now your “wet” hand. Don’t wipe off the marinade. Lay the chicken on the crumbs. Scoop and pat the crumbs over the breast using your other hand (your “dry” hand), patting until both sides are thoroughly coated. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts. Roast the chicken until it’s crisp, browned, and cooked through, 25 to 30 minutes. Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400° and add 5 minutes to the total cooking time.


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Reviews (1 review)

  • lovescooking | 10/21/2007

    This is a big win with the kids, even in the days when basil and mustard would have sent them running from the room. Now this is a requested dish from them. Also, it is very easy to overcook the chicken so I use an instant read thermometer to keep an eye on things and even take some out earlier than others if there is a noticeable size difference in the chicken breasts.

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