Unbelievable served hot, or out of the icebox the next day!
serves1 to 4
prep time25 Min
cook time35 Min
whole frying chicken, skin on, in sections
peanut oil, enough to make a 3/4" deep pool in a cast iron skillet
wonderbread® white bread, lightly toasted
DREDGE # 1
sage, dried & ground
thyme, dried & ground
DREDGE # 2
buttermilk, room temperature
DREDGE # 3
classic lay's® potato chips, finely crushed to about the size of rolled oats
1 1/2 tsp
1 1/2 tsp
black pepper, freshly ground
extra fine salt [use mcdonald's® if you have to!]
How To Make
Combine all ingredients for "Dredge # 1" and place in a loaf pan or pie tin.
Beat the egg into the buttermilk in a small mixing bowl. This is "Dredge # 2"
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.
Heat peanut oil to about 325 degrees in a cast iron skillet [about 3/4" deep].
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.
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!].
Let drain on Wonderbread® White Bread toast [you'll thank me later!!] for about 7 minutes. Then . . . you know--- enjoy!
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for White Trash Potato Chip Fried Chicken: