White Trash Potato Chip Fried Chicken

TROY RAY

By
@TROYRAYNYC

Unbelievable served hot, or out of the icebox the next day!


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Comments:

Serves:

1 to 4

Prep:

25 Min

Cook:

35 Min

Ingredients

1
whole frying chicken, skin on, in sections
peanut oil, enough to make a 3/4" deep pool in a cast iron skillet
8 slice
wonderbread® white bread, lightly toasted

DREDGE # 1

3/4 c
bisquick®
1/4 c
cornstarch
1 tsp
table salt
1 tsp
paprika
1 tsp
garlic powder
1 tsp
onion powder
1/2 tsp
sage, dried & ground
1/2 tsp
thyme, dried & ground

DREDGE # 2

1 c
buttermilk, room temperature
1
egg

DREDGE # 3

1 pkg
classic lay's® potato chips, finely crushed to about the size of rolled oats
1/4 c
cornstarch
1 1/2 tsp
paprika
1 1/2 tsp
black pepper, freshly ground
1 tsp
extra fine salt [use mcdonald's® if you have to!]

Directions Step-By-Step

1
Combine all ingredients for "Dredge # 1" and place in a loaf pan or pie tin.
2
Beat the egg into the buttermilk in a small mixing bowl. This is "Dredge # 2"
3
For "Dredge # 3", thoroughly crush potato chips [in the bag] to about the size of rolled oats. "Shake" in the cornstarch, paprika, salt and pepper. Place in loaf pan or pie tin.
4
Heat peanut oil to about 325 degrees in a cast iron skillet [about 3/4" deep].
5
Pat chicken pieces dry with a paper towel. Dredge each piece thoroughly in "Dredge # 1"; shake of excess. Place in "Dredge # 2" and let mixture drip off. Then, completely cover with "Dredge # 3", gently pressing the chip coating into the chicken skin.
6
Drop chicken in the hot oil and fry for about 8 minutes on the first side and about 6 on the second [you'll know when it's about done--- it'll be deep and golden!].
7
Let drain on Wonderbread® White Bread toast [you'll thank me later!!] for about 7 minutes. Then . . . you know--- enjoy!

About this Recipe