Wednesday, November 16, 2011

Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch

First off, thank you all for your iPhone app suggestions! I have loved checking them all out! ūüôā

So, do you remember that photo I tweeted last night (If you couldn’t tell, I’m totally loving the Instragram App)? Well, this is what it looked like prior to being demolished:

Hubs and I are sort of obsessed with Kettle Brand potato chips. In fact, I hardly ever buy them because we eat the entire bag in a day or two (just keepin’ it real). My absolute favorite is the Salt and Vinegar flavor… those babies are dangerous (aka: flipping UH.MAZING.).

Well, I recently had a hankering for some Salt and Vinegar Kettle Chips and walked over (yes, I basically live next door) to Publix only to find that they were <GASP> out of them! How dare you, Publix! haha

Well, I have to say, I am now glad they were out because it forced me to broaden my flavor horizon. I saw the Jalapeno¬†flavor and I just knew that I was on to something good! I brought them home and opened up the bag and before the hubs and I knew it, the bag was GONE. oops. ūüėČ Anyhow, if you like a little kick (which you KNOW¬†hubs and I¬†do), these are your new chip flavor…


¬†You’re welcome.

So what does all of this have to do with dinner last night? Well, I got the brilliant idea to crust some chicken in those said jalapeno chips.  I of course had to go buy another bag (plus a spare bag for good measure haha). 

Excellent decision, my friends.

Now, what does one pair Jalapeno Kettle Chip Crusted Chicken with??? Why, homemade buttermilk jalapeno ranch, of course! And I opted for a side of roasted broccoli to counteract the oils in the kettle chip (oh yah, and that ranch sauce too hah).

This dish is not for the faint of heart. It’s got a bit of a kick to it (not, like crazy¬†burns your mouth off like thai food kind of¬†kick), but it definitely gives your tongue a little tingle. If you’re not into spicy, try this¬†with another flavor of¬†Kettle chips omit the jalapenos¬†from the sauce (even though it’s totally sacrilegious in my books).¬†

Here’s the thing, my geneology¬†may tell¬†me that I’m a European Mutt: Swedish, Irish, German, Dutch, and English (talk about a mix!). However, my stomach tells me I’m Mexican. This girl loves her some spicy food! I. can’t. help. myself. If you are anything like me – you. will. love. this.


***NOTE: Kettle Brand did NOT¬†compensate me in any way shape or form to post this… these chips are just a product that I love and wanted to share with ya’ll!***

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Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25-35 minutes

Total Time: 35-45 minutes

Easy meal to "kick up" (literally) your weekly meal rotation!


For the Jalapeno Ranch Dipping Sauce:
1/4 cup mayo
1/4 cup lowfat sour cream
1/4 cup (plus 2 tablespoons) lowfat buttermilk
1 tablespoon Hidden Valley Ranch Dressing (the powder)
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash of cayenne
5-6 hot pickles jalapeno slices, finely chopped

For the Chicken:
4 chicken breasts (about 1 3/4 - 2 pounds total)
1 bag Jalapeno Kettle Chips, crushed
1 cup low fat buttermilk
1 teaspoon salt
dash cayenne


For the Jalapeno Ranch Dipping Sauce:
Mix ingredients together (adding additional buttermilk until desired consistency). Refrigerate until ready to use.

For the Chicken:
Preheat oven to 375¬ļ. Place an oven safe cooling rack in a large jelly roll pan and spray with non-cooking spray. In a bowl, whisk together buttermilk, salt, and cayenne. Pound out chicken breasts to roughly 1/2" thickness and add to buttermilk mixture (toss to coat well).

Place crushed Kettle chips in a shallow baking dish. Pull one piece of chicken at a time out of the buttermilk and gently shake to remove some of the excess. Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.

Place into oven and bake for 25-35 minutes, until cooked through (cooking times vary based on chicken thickness and actual oven temperature). Serve hot with jalapeno ranch dipping sauce.

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94 Responses to “Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch”

  1. 1

    Day 16: Jalapeno Crusted Chicken Strips with Jalapeno Ranch Dipping Sauce « julieupclose — March 19, 2012 @ 9:15 pm

    […] recipe is a little different from the one that was originally posted on Pinterest from the blog “My life as a Mrs.”¬†¬†If you look at her recipe, you’ll see that I made my chicken into strips instead of keeping […]

  2. 2

    Lane @ Supper for a Steal — March 24, 2012 @ 4:57 pm

    I just bought these jalapeno chips on my last trip to Publix, because they were BOGO and I knew you had a recipe using them. Excited to give this a try, although I may short cut on the ranch and just blend premixed with jalape√Īos.

  3. 3

    Carrie — April 7, 2012 @ 9:25 pm

    I just made this for dinner and it was wonderful! Two thumbs up for both the chicken and the ranch!! ūüôā

  4. 4

    Lauren @ Girls Gone Food — April 11, 2012 @ 2:47 pm

    I’ve tried this same style using doritos or bbq chips. I’ll have to try these too. I love anything spicy with jalapeno!

  5. 5

    Shaving the Pace Off the Weekend ‚Äď Local {ATL}ast — April 22, 2012 @ 11:38 pm

    […] Chicken Peperonata¬†with penne pasta Tuesday: ¬†Fish Tacos with Lime-Cilantro Crema Wednesday:¬†Jalepe√Īo Kettle Chip Crusted Chicken with roasted brussels sprouts & fennel Thursday: ¬†{Bible study} Black Bean Quinoa & […]

  6. 6

    Toni — April 26, 2012 @ 12:54 pm

    Oh my gosh! This was so delicious. The jalapeno kettle chips are one of my favorites. Thank you so much for sharing this amazing recipe.

  7. 7

    Suzette — May 30, 2012 @ 2:00 am

    This was fantastic and my hubby wouldn’t stop saying how much he loved it. The jalapeno ranch sauce was so good that I put it on my garlic mashed potatoes too!

  8. 8

    Rebecca — June 4, 2012 @ 6:58 pm

    I made this chicken for dinner tonight and OMG it was soooo good!!! Better than I thought it would be… Thanks for the great recipe!!! :):):):):)

  9. 9

    debbies potato salad + jalapeno chicken :: .liveit.loveit.blogit. — July 16, 2012 @ 12:37 pm

    […] Serves 4 Inspired by: Life as a Mrs. […]

  10. 10

    Mary Ann — July 26, 2012 @ 8:57 pm

    Made this tonight for supper with both kinds of chips–jalapeno for the hubby & me and the salt & vinegar for the kiddos. They were both DELISH!!! Thanks for posting ūüôā

    • Mary Ann replied: — July 26th, 2012 @ 8:57 pm

      And there was NONE left!!!!

  11. 11

    Trish W — July 30, 2012 @ 12:54 pm

    Making this tonight for the family. My husband loves those chips and I think he is going to go crazy for this chicken. Headed to the store now!

  12. 12

    Madelyn — August 2, 2012 @ 9:04 am

    Homerun!!! Love, love kettle chips and this recipe by far is one of the best chicken recipes. So delicious! A huge hit with the Boyfriend too.

  13. 13

    Bree — August 8, 2012 @ 1:41 pm

    Oh fabulous!!

  14. 14

    mar bhat — August 14, 2012 @ 9:27 pm

    Not bad.. ( I usually dont eat these types of chip, kinda on a health kick, but took a bite) Made for my son. He did enjoy it. I think next time I will try doing it in strips….

  15. 15

    Dee — October 6, 2012 @ 12:26 am

    I made this recipe and I just wanted to THANK YOU for it. It was absolutely amazing and I will definetly make it again. The Jalapeno Ranch Dipping Sauce is to die for. It goes great with anything. ūüôā It’s got a bite to it but a good bite and not too hot. It also goes great on a LOADED Baked Potato… Thanks again.

  16. 16

    Megan-Michelle — November 1, 2012 @ 9:38 pm

    Awesome recipe. It was great. However, I’m a vegetarian, so instead of chicken, I used fish! Came out amazingly, and I will definitely be using this again. ūüôā
    Also, I’ve tried it with the Kettle Honey Dijon, which is delicious as well! Thanks so much!

  17. 17

    Jennifer — November 9, 2012 @ 10:56 pm

    So, I tried this tonight with chicken for my VERY picky teenager and tilapia for my husband and me. Everyone LOVED it and wanted to know what the breading was. My girl even devoured a piece of tilapia! Which, of course, made me VERY happy. Such a simple idea, I so wish I’d thought of it first. Thanks so much for sharing!

  18. 18

    Kirsten Doherty — November 17, 2012 @ 6:45 pm

    Hi there!

    I just made this and it was SO good! Just wanted to let you know though… I did not have buttermilk (I live in Puerto Rico and couldn’t find it – I am an intermediate cooker/baker and didn’t realize that you can make it with regular milk and vinegar) anyways… I substituted your buttermilk with mayo mixed with the juice that comes in the pickled jalapeno jars (I just made it the consistency of buttermilk) and it was SO SO SO good. My husband said “this is what you need to cook when we have guests!” So I think he liked it! Just thought since you’re a fellow spicy lover you might want to try it this way some time ūüôā have a nice day!

    – Kirsten Doherty

  19. 19

    Dana — December 18, 2012 @ 9:11 pm

    Found this on Pinterest and I just made it with a few substitutions – skim milk instead of buttermilk, and greek yogurt instead of sour cream for the ranch sauce. It was soooo good. I could drink the ranch sauce! I used Clancy’s jalapeno chips from Aldi’s and they are just as good at the Kettle brand sold at Walmart!

  20. 20

    Meals | dakotaliving — January 1, 2013 @ 10:03 pm

    […] Saturday Jan 5 –¬†Potato Chip Chicken […]

  21. 21

    Katie — January 8, 2013 @ 5:35 pm

    Thank you so much for this recipe! It has become a staple at our house!

  22. 22

    Hollye — February 13, 2013 @ 7:15 pm

    I made this literally a dozen times now with all types of the chips. My husband raves every time! Found you on Pinterest, sooo thankful! It really helps the weekly rotation, the kids love the salt n vinegar types. Can’t say enough about how easy they are to make!

  23. 23

    lachicka70 — March 5, 2013 @ 9:57 pm

    My mom used to make this when I was a kid. I made it tonight using leftover Lay’s Chile Limon chips. I made mine a bit differently, but the same effect. I seasoned the chicken tenders with salt, garlic powder and onion powder and then dipped them into melted butter before dredging them in the crushed chips. I baked them for 15 minutes and they were moist and tender and delicious.

  24. 24

    kingswife — March 7, 2013 @ 9:41 pm

    I have had this bookmarked for a long time and finally made it for my husband who’s a huge fan of anything jalapeno. I put a little of the pickled jalapeno juices in the ranch dip to give it a little more of a kick. Mmmmmmmmm! The possibilities are endless with this recipe. Thanks!

  25. 25

    Taste Tested: Pinterest Recipes | a southern mile — June 23, 2013 @ 10:35 am

    […] Jalapeno Chip Crusted Chicken¬†: Easy chicken dish with a kick of flavor! What’s not to love. I served it with caramelized balsamic brussel sprouts to add some greens and another flavor. The brussel sprouts are just pan fried in olive oil until a nice caramel brown color and then drizzle some balsamic vinegar on them for the last 2 minutes. […]

  26. 26

    Leah — June 24, 2013 @ 5:06 pm

    Making this tonight! Can’t wait!!

  27. 27

    Tom — July 7, 2014 @ 9:44 pm

    DUDE. just made it tonight– awesome!

  28. 28

    Jill — May 21, 2015 @ 11:51 pm

    Made this tonight.

    it was great, except I think 1/2 teaspoon salt is a little much for the ranch. It was WAYYY too salty, especially with the salty chips. I’ll reduce to 1/4 tsp next time.

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