Ohio Kettle Chip Crusted Chicken on Arteflame

Introduction

Crunchy, flavorful, and packed with Ohio pride, this kettle chip-crusted chicken recipe is grilled to perfection on the Arteflame. With a crispy coating of Ohio-made kettle chips and juicy chicken breast sealed in with a 1,000°F steakhouse sear, this dish is your new go-to for backyard grilling greatness.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups crushed Ohio-made kettle chips
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 2 tbsp melted butter
• Salt and pepper to taste
• Optional: garlic powder, paprika, or cayenne for seasoning chips
• Vegetable oil and 3 paper napkins (for lighting the grill)

Instructions

Step 1: Get the Arteflame Grill Ready

1. Pour some vegetable oil on 3 paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins and light the paper.
3. Wait about 20 minutes for the fire to settle and the center grate to reach 1,000°F and the flat griddle to heat throughout.

Step 2: Prep the Chicken

1. Season each chicken breast with salt and pepper (and any additional seasonings you like).
2. Dredge each breast in flour, coating evenly.
3. Dip into beaten eggs.
4. Press into crushed Ohio kettle chips until coated on all sides.

Step 3: Sear the Chicken

1. Place each breast on the center grill grate for 1–2 minutes per side to lock in juices and develop a crispy crust.
2. Use long metal tongs and flip gently to preserve the chip coating.

Step 4: Finish Cooking on the Flat Top

1. Move the chicken breasts to the flat cooktop griddle closer to the outer edge (medium heat zone).
2. Add a bit of melted butter underneath each breast for richer flavor.
3. Cook until internal temperature reaches 150°F, then remove from the grill (carryover cooking will bring it up to 165°F).

Tips

• Use the center high-temp grill for searing; move to the flat griddle to finish gently.
• Don't skip the butter—adds flavor and helps crisp the crust.
• Swap plain kettle chips for flavored varieties like BBQ for added depth.
• Always allow for carryover cooking—remove 15°F before target internal temperature.

Variations

1. Spicy Jalapeño Crunch: Use spicy kettle chips and add cayenne to the flour mixture for a fiery twist.
2. BBQ Bliss: Use Ohio BBQ kettle chips and brush chicken with a smoky BBQ glaze during last few minutes on the flat top.
3. Garlic Parmesan Flavor: Mix crushed garlic-flavored chips with shredded Parmesan in the coating.
4. Smoky Ranch Delight: Use ranch-flavored chips and serve with a smoked buttermilk dressing.
5. Buffalo Kick: Use Buffalo wing style kettle chips and drizzle with blue cheese sauce before serving.

Conclusion

Grilling Ohio Kettle Chip Crusted Chicken on the Arteflame gives you unbeatable flavor, texture, and presentation. The unique reverse searing technique ensures juicy, crispy perfection every time. Try it once and it’ll become a backyard favorite.

Best Pairings

• Grilled sweet corn slathered in butter on the flat top
• Char-grilled asparagus or zucchini with sea salt
• Grilled Ohio peaches or pineapple rings with cinnamon
• Cold Ohio craft beer or a lemony iced tea