White Trash Potato Chip Fried Chicken

★★★★★ 1 Review
TROYRAYNYC avatar
By TROY RAY
from New York City, NY

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

serves 1 to 4
prep time 25 Min
cook time 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!]
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How To Make

  • 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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