White Trash Potato Chip Fried Chicken Recipes

OVEN FRIED POTATO CHIP CHICKEN

Steps:

• Whisk together the flour coating ingredients in a medium sized bowl.
• Grease a baking sheet large enough for 8 pieces of chicken and set aside,
• Beat the eggs in a small bowl.
• First, dip your chicken into the flour mixture and cover it completely.
• Dip it into the egg mixture, then into the broken chips for a second coat.
• Place on the baking sheet.
• Repeat with all chicken pieces.
• Place in the fridge for half an hour to let the coating set.
• Preheat your oven to 400 degrees F.
• Melt the margarine/butter and drizzle evenly over the top of the chicken pieces.
• Bake for 40-50 minutes or until the chicken reaches the appropriate temperature (165 for Breast meat, 180 for dark meat)
• Remove and serve!

POTATO CHIP CHICKEN

Steps:

• To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.

THIS POTATO CHIP-CRUSTED FRIED CHICKEN IS A GIFT

Steps:

• Thoroughly dry the pieces of chicken with paper towels
• Using a food processor or your hands, crush the potato chips and add to a medium bowl
• To the crushed chips, add the paprika, garlic, 1 teaspoon pepper, 1 teaspoon salt, the Cajun seasoning, and brown sugar
• Mix together
• In another bowl, add the flour, the remaining 1 teaspoon each pepper and salt, and the granulated sugar
• Whisk together
• In a third bowl, add the eggs and 1 tablespoon of water
• Blend together with a fork
• Set the three bowls up in the following order: the seasoned flour first, the eggs second, and the chip mixture third
• In a very large cast-iron or heavy skillet fitted with a candy thermometer, add the oil and heat to 325˚F over medium-high heat
• Working with one piece of chicken at a time, dip into the flour bowl first, shaking to remove any excess flour, and then into the egg bowl
• Finally, coat the chicken generously with the potato chip mixture before placing on a baking sheet
• Repeat the process until all the pieces are thoroughly coated
• Working with 2 to 3 pieces at a time, carefully lay the chicken in the hot oil
• Be sure the oil remains around 325˚F by adjusting the heat as needed
• Keep turning the pieces every 2 to 3 minutes per side until they are deep golden brown and an instant-read thermometer registers 165˚F when inserted into the thickest part of the chicken
• Once the chicken is done, remove the pieces from the oil and place on a cooling rack or paper towels
• Season immediately with a pinch of salt while still hot