Anyone have recipes for making "fried" (actually baked) chicken

[Zoigal]

that has been coated with crushed potato chips?
My father in law made it and it was delicious. (Husband keeps
reminding me) so i must give it a try. Thanks....z

[Denninmi]

1. Well, not really a recipe per se.

Just prepare your chicken as you normally would. I always soak mine in water with a bit of vinegar and about a tablespoon of salt in a gallon of water. This draws out impurities. After it soaks 1 to 2 hours, I rinse, drain, and then for this particular application pat dry.

I would then dip them in either beaten egg or buttermilk, then into some flour mixed with salt, pepper, and any desired herbs/spices, let sit for a few minutes to allow the flour to absorb the moisture from the wet dip and bond to the chicken, then back into the egg or buttermilk dip, and then into the crumb dip (potato chip crumbs, bread crumbs, whatever).

Then, onto a cookie sheet and into the fridge for about half an hour to allow the second coating to absorb moisture, firm up, and adhere. Then, I personally oven fry on a foil lined shallow pan with a thin layer of melted butter/oil mixture. You could also deep fry or pan fry if you wanted to. Be sure to cook until the thickest parts of the meat are definitely done.

A couple of years back, America's Test Kitchen did essentially the exact same thing to make oven fried onion rings with a potato chip crumb crust, and those also turn out great.

[Denninmi]

2. PS - the Reynolds Non-Stick foil is awesome for this.

It's kind of hard to find, but it is wonderful for things like this, they slide right off, no problems with losing the coating on the bottom of your piece of chicken when you go to turn it because it has stuck to the pan.

I always try to use it when I do something like this, its really worth the trouble to hunt it down. Be sure to pay attention to the printed "non-stick side" on the foil -- only one side has the non-stick textured surface.

[Zoigal]

3. Thank you, Denninmi

Perfectly given directions...exactly what i needed. Am giving it
a try this week......z

[JBoy]

4. I do a baked chicken drumsticks with breadcrumbs & parmesan cheese

Comes out flawlessly, and is even better cold.

http://www.epicurious.com/recipes/food/views/Deviled-Chicken-Drumsticks-243191

Deviled Chicken Drumsticks Gourmet | August 2008

by Ian Knauer

Though they're quite irresistible right out of the oven, these moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they're also terrific cold or at room temperature
Yield: Makes 6 (main course) servings
Time: Active time: 15 min Start to finish: 45 min
ingredients
12 chicken drumsticks (2 1/2 to 3 pounds total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)
3/4 teaspoon cayenne
3 tablespoons unsalted butter, melted
preparation

Preheat oven to 450°F with rack in upper third.

Pat chicken dry, then toss with mustard until evenly coated.

Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.

Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.

[pengillian101]

5. Here is one that's been around a long time.

For the Potato Chip Chicken:

4 tablespoons butter, melted
1 clove garlic, minced
1 1/2 cups crushed potato chips
4 (6 to 8-ounce) chicken breasts (can use thighs or breasts with the bone in)
1/4 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.

In a small saucepan, melt 4 tablespoons butter. To a small baking dish, add the clove of minced garlic. Pour the melted butter over the garlic and cool slightly.

In a food processor, crumble the potato chips by pulsing for 30 seconds. You can also place a paper towel over the chips and roll back and forth with a rolling pin until the chips resemble crumbs. Season the crumbled potato chips with the 1/4 teaspoon of ground black pepper.

Dip the chicken breasts into the butter-garlic mixture and then into the potato chips.

Place the chicken breasts on the foil lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the cutlets are cooked through but still tender and that the topping is golden brown. The cook time for thighs and breasts with bone in is 30 to 40 minutes
**************
PS - before the days of the food processor, we'd crush the chips in a bag with a rolling pin. This is a tried and true good recipe.

:hi:

[gkhouston]

6. My favorite is this chicken tenders recipe from Cooking Light.

http://www.myrecipes.com/recipe/oatmeal-crusted-chicken-tenders-10000001227912/

[Arkansas Granny]

7. I made some the other night that turned out good.

We took boneless, skinless chicken breast, slathered them all over with plain old mustard, dipped them into a mixture of lemon flavored panko bread crumbs and parmesan cheese. We baked them at 350F until they were done (I don't remember how long it took). They were really good and you don't really taste the mustard.