Grandma Ruthie’s Potato Chip Chicken
Recipe courtesy of Adam Perry Lang
Ingredients
- 8 skin-on boneless chicken breasts about 10 oz. each
- 2 tablespoons seasoned salt
- 1 1/2 cups flour
- 6 eggs
- 1/2 cup milk
- 2 10-ounce bags plain potato chips, crushed
- 3 tablespoons cracked black pepper
- HP sauce, for serving
- 2 cups canola oil
Preparation
Preheat the oven to 375°F. Season the chicken breasts with the seasoned salt.
In a wide, shallow bowl, place the flour. In another wide, shallow bowl, whisk together the eggs and milk. In a third wide, shallow bowl, place the crushed potato chips mixed with black pepper.
In a large skillet, heat 1 cup of canola oil over medium heat. Carefully add the chicken, skin side down. Reduce the heat to medium and cook until browned, 5-6 minutes per side.
Spread out any leftover crushed potato chips from the breading station over a large rimmed baking sheet. Arrange the chicken on top, spacing apart.
Bake until the chicken is cooked through, about 15 minutes. Let rest for 5 minutes and serve potato chip bits from the baking dish and the HP sauce.