Even Better Potato Chip Chicken
Description
Even picky eaters will want to eat this yummy chicken. Keep the breasts whole or cut into strips/fingers for the kids. Serve with a veggie and a salad.
Ingredients
8 skin-on boneless chicken breasts about 10 oz. each
2 T. seasoned salt
1 1/2 c. flour
6 eggs
1/2 c. milk
20 oz. plain potato chips, crushed (wavy or ruffled chips are good)
3 T. freshly ground black pepper
HP sauce, for serving (a brown sauce found in the Ethnic section of grocery stores)
2 c. canola oil
Directions
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Preheat oven to 375 degrees.
Wash chicken and pat dry with paper towels. Sprinkle the chicken breasts with the seasoned salt.
Put the flour in a wide, shallow bowl. In another wide, shallow bowl, whisk together the eggs and milk. In a third wide, shallow bowl, place the crushed potato chips mixed with the pepper.
Coat chicken breasts first with the flour, shaking off excess, then dip into the egg mixture, then finally the potato chip mixture, pressing to stick.
In a large skillet, heat 1 cup canola oil over medium heat. Carefully add the chicken, skin side down. Reduce heat to medium; cook until browned, 5-6 minutes per side.
Scatter leftover crushed potato chips from the breading over a large rimmed baking sheet, then space out the chicken on top.
Bake until chicken is cooked through, around 15 minutes. Let rest for 5 minutes. Scoop up potato chip pieces off of the baing sheet and spread on top of the chicken.
Serve with HP sauce.
8 servings.