Abby Fried Chicken with Crispy Chips and Yogurt Slaw
A lighter take on classic fried chicken, this recipe pairs herb‑seasoned oven‑baked potato chips with crunchy cornflake‑coated chicken strips. A tangy yogurt slaw adds freshness, making it a satisfying dinner that's lower in calories.
Maker: ABI CHAMPION | Online Fitness Coach
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
1 hr 5 min estimated total time for 4 servings.
Explore related saves
Ingredients
- potatoes
- oil
- salt
- pepper
- paprika
- onion powder
- mixed herbs
- garlic
- chicken breasts
Coating
- cornflakes
- milk
Slaw
- carrot
- cabbage
- Greek yogurt
- mayonnaise
- apple cider vinegar
- Dijon mustard
Instructions
- 1Preheat the oven to 392°F (400°F).
- 2Spread the potato chips on a baking tray, drizzle with a little oil, and season with salt, pepper, paprika, onion powder, mixed herbs, and minced garlic; bake for about 30 minutes, turning once, until golden and crispy.
- 3While the chips bake, place the chicken strips in a bowl, pour enough milk over them to cover, and let them soak for a few minutes.
- 4Transfer the soaked chicken to a large zip‑top bag or shallow bowl containing cornflakes; toss until each piece is thoroughly coated.
- 5Arrange the coated chicken in a single layer in an air‑fryer basket (or on a baking sheet if using the oven) and cook at 392°F for 10–15 minutes, or until the chicken reaches an internal temperature of 167°F and the coating is crisp.
- 6In a mixing bowl, combine the grated carrot, sliced cabbage, Greek yogurt, mayonnaise, apple cider vinegar, and a small amount of Dijon mustard; stir until the slaw is evenly coated.
- 7Cover the slaw and refrigerate for at least 10 minutes to let the flavors meld.
- 8Serve the crispy chicken strips and oven‑baked chips alongside the chilled yogurt slaw.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Abby Fried Chicken with Crispy Chips and Yogurt Slaw?
- About 1 hour 5 minutes in total: 20 minutes of prep and 45 minutes of cooking.
- How many servings does this Abby Fried Chicken with Crispy Chips and Yogurt Slaw recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Abby Fried Chicken with Crispy Chips and Yogurt Slaw recipe come from?
- It was shared by ABI CHAMPION | Online Fitness Coach on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.