I promise, this combination is fantastic! This fascinating duo comes to us via Every Day With Rachael Ray Magazine April Edition. Food Features Editor Gabriella Gershonon stopped by Tonia's Kitchen to talk about author Adam Perry Lang's Potato Chip Crusted Chicken. Gabriella says the recipe has been in Lang's family for years and came about because Adam, as a youngster, was allowed to crush the bag of chips his grandma used to make the chicken!LISTEN TO THE PODCAST
Adam Perry Lang's Potato Chip Chicken
ingredients
- 8
10 ounce each boneless, skin-on chicken breasts
- 2 tablespoons seasoned
salt, such as Lawry's
- 1
1/2 cups flour
- 6 eggs
- 1/2 cup milk
- 2
10 ounce bags plain potato chips, preferably Lay's,
coarsely crushed
- 3 tablespoons freshly
ground black pepper
- 2 cups vegetable
oil
- HP
Sauce, for serving
directions
- Preheat
the oven to 375 degrees . Sprinkle the chicken with the seasoned
salt. Place the flour in a wide, shallow bowl. In another bowl, whisk the
eggs and milk. In a third bowl, mix the potato chips and pepper. Dredge
the chicken in the flour, shaking off excess. Coat in the egg mixture,
then chip mixture, pressing to adhere.
- In a
large skillet, heat 1 cup oil over medium. Add 4 chicken breasts, skin
side down. Cook until browned, 5 to 6 minutes per side. Transfer to a rack
set over a baking sheet. Pour off the oil and wipe out the skillet. Repeat
frying with the remaining 1 cup oil and chicken.
- Spread
any leftover chips on a rimmed baking sheet. Top with the chicken, skin
side up.
- Bake
until the chicken is cooked through, about 15 minutes. Serve with
the HP Sauce and the chip bits from the baking sheet.
