Chicken Chips Recipe

I ain’t one to call just anything a staple, but when it comes to something like chicken chips—crunchy fried chicken bites nestled up next to a hot pile of golden fries—you’ve got yourself a plate that can hush a rowdy crowd in seconds.

Ask anyone in my neighborhood just outside Nashville what “chicken chips” means, and you’ll get one of two things: a story, or a craving.

I’ve made this dish more times than I can count—midweek dinner, tailgate party, Sunday snack board. And it always hits the same: hard and good.

I’ll walk you through how to get the best out of it, what tweaks you can make, and the honest-to-God difference it makes using certain ingredients. This ain’t fast food chicken and fries. It’s a deliberate, flavor-packed plate that feeds soul and belly.

The Real Bones of Chicken Chips

Now, first off, let's clear something up. When folks say “chicken chips” in the U.S., they're not talking about dehydrated chicken treats for pets or those chip-shaped chicken breast snacks some brands push. Here in the South—and in plenty of family kitchens across the States—it means crispy, well-seasoned chicken pieces served with a heap of fries.

You might call it “chicken and chips” if you’re from across the pond, but here, it’s straight up “chicken chips.” Bite-sized fried chicken + hot fries = crave-worthy combo.

Why This Works (Every. Single. Time.)

It’s the balance.

You’ve got juicy meat, crispy coating, salty fries.

There’s texture, there’s heat, there’s savory satisfaction. It lands somewhere between a bar snack and a full dinner plate, and that’s what makes it so versatile.

Servings That Make Sense

My version of this recipe comfortably feeds four grown folks, or two teenage boys with hollow legs.

If you're serving more, scale up the flour and seasoning mix. Don't crowd the oil—fry in batches or you're gonna end up steaming your chicken instead of crisping it.

Got leftovers? Good. These reheat like a charm in the air fryer.

Chicken Choice: Thighs vs. Breasts

Let’s talk cut.

If you want flavor and forgiveness, go for boneless, skinless chicken thighs. They’re juicier, cook evenly, and they don’t dry out if you get distracted for a second—which, if you’ve got kids or a barking dog, is likely.

Chicken breasts, on the other hand, are leaner. They cook faster and stay neat for presentation, but you've got to be on your game to avoid turning them into cotton.

If I’m cooking for a big group, I’ll often do half-thigh, half-breast—then let folks pick their poison.

Let’s Get Down to Coating

Here’s the deal: flour and cornstarch. That 50/50 mix is your crispy ticket. The cornstarch gives it that airy crunch, while the flour holds the seasoning and forms the structure.

I’ve tried breadcrumbs, panko, and crushed cornflakes too. All fine—if you're after texture experiments. But for authentic Southern-style chicken chips? Cornstarch and flour win every time.

On Buttermilk Brining

I don’t always marinate my chicken, but when I do, it’s buttermilk. Tangy, tenderizing, and helps the coating stick like a good friendship. Ten minutes at room temp is decent. Overnight? That’s how you make chicken that sings.

Don’t have buttermilk? Use a cup of milk with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes and you're golden.

Seasoning That Sticks to Your Soul

Now, I keep it real simple: garlic powder, onion powder, smoked paprika, salt, pepper. That’s your backbone. You can add cayenne if you want a kick, or toss in Cajun spice if that’s your mood. Just don’t overdo it—this dish is about balance, not burning your taste buds out.

On the Chips Side of Things

Look, I ain’t here to shame anyone who reaches for frozen fries. Some of them are solid—especially the crinkle cuts or the seasoned waffle types. But if you’re feeling like going all in, hand-cut russets never fail.

Slice ‘em, soak ‘em in water to get the starch out, dry ‘em real well, then double fry ‘em. First fry at 325°F till soft. Second fry at 375°F for the crisp.

You want fries that talk back when you bite. Anything limp belongs in the compost.

Frying Like You Mean It

Use a heavy-bottomed pot and a thermometer if you can. You want that oil sitting right around 350°F. Drop your chicken in gently and don’t overcrowd the pot or you’ll tank the temp.

And for the love of flavor, use fresh oil or at least filter the old stuff. You don’t want your chicken tasting like last week’s onion rings.

Drain the chicken on a wire rack if you can. Paper towels work, but racks keep that bottom crisp.

Dipping Options and Add-Ons

I won’t lie—this dish doesn’t need a sauce. But oh boy, it sure plays well with one.

• Classic Ranch: Balances out the seasoning.
• Honey Mustard: Adds a little sweet tang.
• Spicy Mayo: Mix mayo + sriracha + a squirt of lime juice.
• Southern Comeback Sauce: Mayo, ketchup, hot sauce, Worcestershire, garlic powder. Stir and dip.

Wanna upgrade your side game? Toss some chopped green onions or crispy bacon bits over the fries. Or serve it all up with a fresh vinegar-based slaw for contrast.

Optional Upgrades

Sometimes, I swap out the basic seasoning for something with more heat. A Nashville hot spice mix or chipotle powder brings smoky depth.

I’ve even added grated parmesan and rosemary to the flour mix when I’m feeling bougie. Sounds odd, but it’s damn good.

Want it gluten-free? Use rice flour instead of all-purpose and skip the cornstarch. It’ll be slightly lighter but still gets that satisfying crunch.

What Pairs Well with Chicken Chips?

Beer. Let’s just get that out of the way. A good cold lager or a pale ale is a natural wingman here.

Sweet iced tea with lemon also holds its own—especially when served up in mason jars.

You can throw in cornbread muffins, pickles, or roasted corn if you’re making it a whole spread. I’ve even seen folks serve chicken chips with mac ‘n’ cheese. Don’t knock it till you try it.

Common Questions I Hear at Cookouts:

Can I make this in the air fryer?
Yep. Coat it the same way, then spray lightly with oil. Cook at 400°F for 12–15 minutes, flipping halfway. It won’t be as rich as deep-fried, but it’ll still get you that crunch.

How do I keep leftovers crispy?
Skip the microwave. Use an oven at 375°F or the air fryer. A little foil tent keeps the moisture in without steaming it soft.

Is this freezer-friendly?
Big yes. Fry your chicken just until light golden, freeze on a tray, then bag 'em. To reheat, air fry or bake at 400°F straight from frozen.

Can I bake instead of fry?
Technically, yes. But you’ll need to preheat a baking sheet with oil and crank your oven to 425°F. Flip halfway. It won’t be the same, but it’s decent for a lighter version.

What if I want it spicier?
Double up on the cayenne or add hot sauce to your buttermilk brine. You can even dust them after frying with a chili-salt mix.

One time, I made a massive tray of chicken chips for my nephew’s birthday. Kids were going nuts, adults were sneaking extra pieces, and even my cousin—who swears by grilled chicken—was licking his fingers. Only thing left on the tray by the end were the parsley flakes I’d sprinkled on top to look fancy.

Another night, I made them just for me and my wife, paired with sweet potato fries and tangy slaw. We sat out back with bourbon drinks and didn’t say much—we were too busy chewing.

Remarks

Chicken chips aren’t complicated. But if you give them the respect they deserve—the right brine, that golden fry, a good spice balance—they’ll win over any crowd. This is honest-to-God comfort food. Whether you’re feeding your family on a weeknight or laying out trays for game day, this dish delivers every time.

And if you ever get tired of it? Well, you’ve probably just been eating it wrong.

If you’ve made this dish your own, added your spin, or served it up to a wild crowd, I’d love to hear about it. Throw a pic on Instagram and tag us @InStyleFood or drop your version in the comments.

Now go fry something that’ll make your whole house smell like a Southern fairground. Just make enough—someone will ask for seconds.