Pesach Delight: Crispy Potato Chip Chicken Schnitzel


Pesach Delight: Crispy Potato Chip Chicken Schnitzel


  • 4 boneless skinless chicken breasts
  • Salt to taste
  • 1 cup potato chips crushed (you can use any flavor or variety of potato chips)
  • 1/2 cup potato starch
  • 2 eggs beaten
  • Oil for frying


  • Start by seasoning the chicken breasts with salt on both sides. Set aside.
  • Place the crushed potato chips in a shallow bowl or dish. In another shallow bowl, place the potato starch. In a third bowl, beat the eggs.
  • Take each chicken breast and dip it first into the potato starch, shaking off any excess. Then dip it into the beaten eggs, ensuring it is evenly coated. Finally, press the chicken into the crushed potato chips, making sure to coat it thoroughly.
  • Heat oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the coated chicken breasts to the skillet, making sure not to overcrowd the pan. Cook for about 5-6 minutes per side, or until the chicken is golden brown and cooked through.
  • Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil. Repeat with the remaining chicken breasts.
  • Serve the crispy potato chip chicken schnitzel hot, with your favorite side dishes or dipping sauces.


• Instead of potato chips, try using crushed kichel, snacks, or gluten-free pretzels for a different flavor and texture.
• For a nutty coating, substitute the potato chips with finely chopped nuts such as almonds, or pecans.
• If you prefer a coconut crust, replace the potato chips with shredded coconut. You can also add some coconut flakes to the coating mixture for extra flavor.
Feel free to get creative and experiment with different snack bags to create your own unique twist on this classic dish!
Enjoy your crispy and delicious potato chip chicken schnitzel with a twist!
Author: ChezChaya

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