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Nick Voulgaris is an entrepreneur, farmer, designer and food lover. He got to combine all these passions when he rescued one of the last farms within an hour of New York City—Kerber's Farm. Here, he shares his family's recipe for potato-chip crusted fried chicken from The Kerber's Farm Cookbook.
"This is a great dish to make ahead of time and pack for a family outing or picnic," Nick says. "The homemade coating has a great flavor and texture, and the chicken can be served at room temperature, warm, or chilled."
Adapted from The Kerber's Farm Cookbook by Nick Voulgaris. Copyright © 2019 by Nick Voulgaris. Used with permission by Welcome Books. All rights reserved.
- 3 boneless, skinless chicken breasts, cut in half lengthwise
- Two 8-ounce bags kettle-cooked potato chips
- 2 tablespoons paprika
- 1 teaspoon granulated garlic
- 2 teaspoons ground pepper
- 2 teaspoons salt, plus more for finishing
- 1 teaspoon Cajun seasoning
- ¾ cup light-brown sugar
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- 3 eggs
- 8 cups canola oil, for frying
Thoroughly dry the pieces of chicken with paper towels.
Using a food processor or your hands, crush the potato chips and add to a medium bowl. To the crushed chips, add the paprika, garlic, 1 teaspoon pepper, 1 teaspoon salt, the Cajun seasoning, and brown sugar. Mix together. In another bowl, add the flour, the remaining 1 teaspoon each pepper and salt, and the granulated sugar. Whisk together. In a third bowl, add the eggs and 1 tablespoon of water. Blend together with a fork. Set the three bowls up in the following order: the seasoned flour first, the eggs second, and the chip mixture third.
In a very large cast-iron or heavy skillet fitted with a candy thermometer, add the oil and heat to 325˚F over medium-high heat. Working with one piece of chicken at a time, dip into the flour bowl first, shaking to remove any excess flour, and then into the egg bowl. Finally, coat the chicken generously with the potato chip mixture before placing on a baking sheet. Repeat the process until all the pieces are thoroughly coated.
Working with 2 to 3 pieces at a time, carefully lay the chicken in the hot oil. Be sure the oil remains around 325˚F by adjusting the heat as needed. Keep turning the pieces every 2 to 3 minutes per side until they are deep golden brown and an instant-read thermometer registers 165˚F when inserted into the thickest part of the chicken. Once the chicken is done, remove the pieces from the oil and place on a cooling rack or paper towels. Season immediately with a pinch of salt while still hot.