White Trash Potato Chip Fried Chicken



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


★★★★★ 1 vote

1 to 4
25 Min
35 Min


  • 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
  • 1/4 c
  • 1 tsp
    table salt
  • 1 tsp
  • 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
  • DREDGE # 3

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

How to Make White Trash Potato Chip Fried Chicken


  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!

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About White Trash Potato Chip Fried Chicken

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