Chicken Pringlers for Dinner {Recipe Box}

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Memorial Day is this weekend; what better way to ring in the holiday than with a recipe that will delight every age? It's a crunchy, delicious, yummy treat for the tastebuds, this one. Think chicken nuggets, but instead let's call them Chicken Pringlers.

Pringles sent us a few cans of yumminess and a recipe that we decided to try for dinner a couple nights ago. It was a huge hit, and I can't wait to try it again with different flavors. Below is a printable recipe, without photos, for your convenience, but here is how this easy dish can be made for your Memorial Day weekend feast.

First things first: try a few Pringles (you know, just to make sure they taste ok). A big plus is that the recipe requires only 3 ingredients, and it's so easy to make. The first step was to cut up my boneless, skinless chicken breasts into 1-1/2″ nuggets. Then I placed the nuggets in the buttermilk (use a large container). The next step was to prepare the Pringles by crushing them up. The recipe said to puree them in a food processor, but I just don't like all the cleanup associated with using my food processor (plus, I wasn't sure where it was at the moment), so I used a gallon-sized bag and my rolling pin to crush the chips. We needed 3 cans of Pringles, and we happened to have Cheddar Cheese, Original, and Barbecue on hand. For this batch, I used Original and Barbecue mixed together. Once the chips were finely crushed, it was time to coat the nuggets by placing 2-3 at a time into the bag; then shake the bag around to get a good coating of crunchiness. Finally, the nuggets were placed on a cookie sheet (sprayed with cooking spray) and baked in the oven for around 20 minutes. When they were done, we let them set for a few minutes to crunch up (I had to take photos, of course), and then we enjoyed each and every crunchy, scrumptious bite. They really were good and had a delicious flavor. I can't wait to try them again with the Cheddar Cheese flavor or even Dill Pickle. Enjoy!

Chicken Pringlers

Chicken nuggets breaded with your favorite flavor Pringles chips. So crispy, delicious, and easy to make!
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Course: Appetizers, dinner, lunch
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 5
Calories: 416kcal
Author: Mel Lockcuff


  • 2 pounds boneless skinless chicken breasts or chicken tenders, cut into 1-1/2" nuggets
  • 2 cups buttermilk
  • 12 ounces Pringles chips


  • First, preheat oven to 400 degrees, and place rack in the middle. Once nuggets are cut up, place them in the milk (this really makes a great setup for your Pringles coating).
  • Puree the Pringles (or crush them up), and pour into a large sealable plastic bag. Place 2-3 nuggets, at a time, in the bag, and shake to coat. Spray a cookie sheet with cooking spray, and place the well-coated nuggets in a single layer. Bake in preheated oven for about 20 minutes.
  • Remove and let stand, uncovered, about 5-10 minutes to crisp (long enough for photos).
  • (Thanks to Pringles for this recipe)


Serving: 1Servings | Calories: 416kcal | Carbohydrates: 21g | Protein: 43g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 461mg | Potassium: 911mg | Fiber: 1g | Sugar: 5g | Vitamin A: 213IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 1mg
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #aomrecipes!

(Disclosure: I received 3 cans of Pringles and the recipe above, free of charge, from Pringles, for the purpose of a recipe/review. All views/opinions remain honestly and solely my own.)


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