This meal is a fun combination of two classics: baked chicken with a crunchy, flavorful coating, and a creamy, colorful macaroni salad. The chicken uses crushed BBQ-flavored chips as the crust, which gives it both crunch and smoky-sweet flavor without deep frying. The macaroni salad is creamy, refreshing, and filled with crisp vegetables, making it the perfect side to balance the richness of the chicken. Together, this makes a meal that feels indulgent but is easy enough for a weeknight dinner and impressive enough for a casual gathering.
Ingredients
For the BBQ Chip-Crusted Baked Chicken (serves 4)
4 boneless, skinless chicken breasts (you can also use thighs for more juiciness)
2 large eggs, beaten (for the egg wash)
1 tablespoon milk or water (to loosen the egg wash slightly)
3–4 cups BBQ-flavored potato chips, crushed into fine crumbs (use a food processor or a bag + rolling pin)
½ teaspoon garlic powder (optional, to enhance flavor)
½ teaspoon paprika or smoked paprika (for a smoky kick)
½ teaspoon black pepper
Cooking spray or 2 tablespoons olive oil (to help the coating crisp in the oven)
For the Creamy Macaroni Salad (serves 6–8)
1 lb (16 oz) elbow macaroni
1 medium carrot, peeled and grated or cut into fine matchsticks
1 red bell pepper, finely diced
1 small cucumber, seeded and diced
1 small zucchini, diced finely (optional: peel if you prefer a softer texture)
1–2 teaspoons dried parsley flakes (plus more for garnish)
For the Dressing
1 cup mayonnaise (adjust depending on how creamy you want it)
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1 teaspoon sugar (optional, balances flavors)
Salt and black pepper, to taste
1 teaspoon paprika (for garnish on top)
Step-by-Step Instructions
1. Prepare the Chicken
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Pat the chicken breasts dry with paper towels — this helps the coating stick better.
In a shallow bowl, whisk together the eggs with the milk (this is your egg wash).
In another shallow dish, combine the crushed BBQ chips with garlic powder, paprika, and black pepper. Mix well.
2. Coat the Chicken
Dip each chicken breast into the egg wash, making sure it’s fully coated.
Immediately dredge it in the crushed BBQ chips, pressing the crumbs firmly onto the chicken so they adhere.
Place coated chicken pieces on the prepared baking sheet.
3. Bake the Chicken
Lightly spray the tops of the chicken with cooking spray (or drizzle with a small amount of olive oil). This helps the crust crisp up while baking.
Bake in the preheated oven for 22–28 minutes, depending on the thickness of the chicken. The coating should be golden and crunchy, and the internal temperature should reach 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving.
4. Make the Macaroni Salad
Cook the Pasta
Bring a large pot of salted water to a boil.
Add the elbow macaroni and cook until al dente, according to package instructions (usually about 7–9 minutes).
Drain and rinse under cold water to stop the cooking and cool the pasta down. Set aside.
Prepare the Vegetables
While the pasta cooks, chop your vegetables: grate the carrot, dice the red pepper, cucumber, and zucchini into small, bite-sized pieces.
Set them aside in a large mixing bowl.
Make the Dressing
In a small bowl, whisk together the mayonnaise, mustard, relish, sugar (if using), salt, and black pepper. Taste and adjust the seasoning as needed.
Add more mustard if you like tang, or more relish for sweetness.
Combine Everything
Add the cooled macaroni to the bowl with the vegetables.
Pour the dressing over the pasta and vegetables. Mix gently but thoroughly until everything is evenly coated.
Sprinkle in parsley flakes and stir again.
Transfer to a serving dish and dust the top lightly with paprika for color.
Serving Suggestions
Serve the crispy BBQ chicken alongside a generous scoop of macaroni salad.
Add a green salad or steamed vegetables if you want more freshness on the plate.
This meal also pairs well with corn on the cob or baked beans for a cookout-style dinner.
Tips and Variations
Chicken
Extra crunch: Mix in some panko breadcrumbs with the crushed BBQ chips to make the coating thicker and crispier.
Spicier version: Use spicy BBQ chips or add a pinch of cayenne pepper to the chip coating.
Cheesy twist: Sprinkle shredded cheddar or pepper jack cheese on the chicken during the last 5 minutes of baking.
Macaroni Salad
Add protein: Mix in diced hard-boiled eggs or cubes of ham.
Make it tangier: Add a splash of apple cider vinegar or pickle juice to the dressing.
Vegetable swaps: Peas, corn, or chopped celery also work well.
Storage
Chicken: Store leftovers in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the coating crisp.
Macaroni Salad: Store in an airtight container in the fridge for up to 4 days. The flavors actually improve after a day as everything melds together. Stir before serving and, if needed, add a spoonful of mayo to refresh the creaminess.
