Oh, chicken and chips—just saying those words makes my mouth water! It’s the kind of meal that feels like a warm hug after a long day. I can still remember the first time I made this for my partner, who’d had a rough week at work. One bite of that crispy chicken and golden, salty chips, and he was grinning like a kid. There’s something magical about how simple ingredients come together to create pure comfort. No fuss, no fancy techniques—just good, honest food that hits the spot every single time. Trust me, once you try this version, you’ll never look at takeout the same way again.
Why You’ll Love This Chicken and Chips Recipe
This recipe is my go-to for so many reasons—let me count the ways:
- Effortless comfort food: Just a handful of ingredients and one pan for the chicken, one tray for the chips—that’s it!
- Crispy perfection: Golden, crunchy chips and juicy chicken with that irresistible seared crust? Yes, please.
- Weeknight hero: From fridge to table in under an hour, even when you’re exhausted.
- Crowd-pleaser: Picky kids, hungry partners—everyone cleans their plate with this one.
Honestly, it’s the dish I make when I want to feel like a kitchen rockstar without any stress. The smell alone will have everyone hovering around the oven!
Ingredients for Chicken and Chips
Here’s everything you’ll need to make magic happen—and trust me, measuring matters for that perfect crisp-to-juicy ratio:
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- 2 chicken breasts (about 200g each, skin-on for extra crispness if you’re feeling indulgent)
- 4 large potatoes (Maris Piper or Russet work best), peeled and cut into 1cm-thick chips
- 2 tbsp olive oil (divided—1 tbsp for chips, 1 tbsp for chicken)
- 1 tsp salt (I use flaky sea salt, but any works)
- 1 tsp black pepper (freshly cracked—it makes a difference!)
- 1 tsp paprika (smoked if you want that extra depth)
That’s it! No fancy ingredients—just good stuff you probably already have. Pro tip: Leave the potato skins on if you’re rushed (I won’t tell!).
How to Make Chicken and Chips
Alright, let’s get cooking! This method never fails me—just follow these steps for golden chips and juicy chicken every time:
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- Preheat your oven to 200°C (400°F)—no skipping this! A hot oven is key for crispy chips.
- Toss those chips with 1 tbsp oil, salt, and pepper until they’re all glossy and happy.
- Spread them out on a tray—no crowding! We want them crisp, not steamed.
- Season the chicken generously with salt, pepper, and paprika while your pan heats up.
- Sear the chicken in a smoking hot pan for that gorgeous golden crust (I’ll share my searing secrets below!).
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Preparing the Crispy Chips
Here’s my secret for extra-crispy chips: after cutting, soak them in cold water for 20 minutes to remove excess starch. Dry them thoroughly—wet potatoes steam instead of crisp! Arrange them in a single layer with space between each chip, and flip halfway through baking when they start turning golden.
Cooking the Perfect Chicken
Heat your pan until oil shimmers—that’s when you add the chicken. Don’t touch it for 6-7 minutes! When it releases easily from the pan, that’s your golden crust talking. Flip and cook until the internal temp hits 75°C (165°F). Let it rest 5 minutes—patience rewards you with juicy bites!
Tips for the Best Chicken and Chips
After making this dish more times than I can count, here are my foolproof tricks for absolute perfection:
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- Dry chicken = golden crust: Pat those breasts dry with paper towels before seasoning—water is the enemy of browning!
- Hot pan, don’t peek: Wait until your oil shimmers before adding chicken, and resist the urge to move it around.
- Chip spacing matters: Overcrowded chips steam instead of crisp—use two trays if needed.
- Season generously: Don’t be shy with salt—potatoes need it, and paprika makes the chicken sing.
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Oh, and always let the chicken rest before slicing—those juices need time to settle!
Serving Suggestions for Chicken and Chips
Oh, how I love serving this dish—it’s like a blank canvas for flavors! For a classic touch, whip up a quick garlic mayo (just mayo + minced garlic + lemon juice). Feeling fancy? Add a bright side salad with crisp lettuce and a tangy vinaigrette to cut through the richness. And don’t forget malt vinegar for those chips—trust me, it takes them from great to “can’t-stop-eating” territory. My kids always beg for ketchup, but hey, no judgment here!
Storing and Reheating Chicken and Chips
Leftovers? No problem—though honestly, there rarely are in my house! Store cooled chicken and chips in separate airtight containers in the fridge for up to 2 days. When reheating, skip the microwave (soggy chips alert!) and use your oven at 180°C (350°F) for 10 minutes. The chicken stays juicy, and the chips regain their crunch. Pro tip: A quick spritz of oil on the chips before reheating works wonders!
Chicken and Chips FAQs
I get asked these questions all the time—here’s what you need to know:
Can I use sweet potatoes? Absolutely! Swap regular potatoes for sweet potatoes, but cut them slightly thinner (about ¾cm) since they take longer to crisp up. You might need an extra 5 minutes in the oven—just keep an eye on them.
How to make it spicier? My favorite trick? Add ½ tsp cayenne pepper to the chicken seasoning, or mix smoked paprika with chili powder. For serious heat lovers, a dash of hot sauce in the oil before searing works wonders!
Can I air-fry the chips? Oh yes—and they come out crazy crispy! Toss them with just ½ tbsp oil (they need less than oven chips) and air-fry at 200°C (400°F) for 15 minutes, shaking halfway. You’ll thank me later.
Nutritional Information
Just a heads up—these numbers are estimates (your spuds might be bigger than mine!). Per serving: 450 calories, 30g protein, 40g carbs, and 15g fat. It’s comfort food, but packed with good stuff—those potatoes give you 5g fiber too!
Share Your Chicken and Chips Experience
I’d love to hear how your chicken and chips turned out—did you add any special twists? Leave a comment below and let’s swap kitchen stories!
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Crispy Chicken and Chips in Under 60 Minutes Guaranteed
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A simple and delicious meal of crispy chicken and golden chips.
Ingredients
- 2 chicken breasts
- 4 large potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- Preheat your oven to 200°C (400°F).
- Cut the potatoes into thick chips and toss them with 1 tbsp olive oil, salt, and pepper.
- Place the chips on a baking tray and bake for 25 minutes.
- Season the chicken breasts with salt, pepper, and paprika.
- Heat 1 tbsp olive oil in a pan and cook the chicken for 6-7 minutes per side.
- Serve the chicken with the crispy chips.
Notes
- You can add herbs like rosemary or thyme for extra flavor.
- For crispier chips, soak them in cold water for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Pan-Frying
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken and chips, easy dinner, crispy chicken, homemade chips
