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Potato-Chip Fried Chicken
Potato-Chip Fried Chicken PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

It's a common problem: You're craving fried chicken... but you don't want to have to actually fry it. Enter this recipe. You'll still get chicken that's crispy on the outside and tender on the inside, just with a lot less fuss.

Makes 6 servings

One 16-ounce bag potato chips (we used plain, but you can sub in your favorite flavor)

1¼ cups all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground black pepper

Pinch of cayenne pepper

2 eggs, lightly beaten

2½ pounds chicken drumsticks and thighs

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and top it with a wire rack.

2. In the bowl of a food processor, pulse the potato chips until they form coarse crumbs. Transfer the crumbs to a large, shallow dish.

3. In a second large, shallow dish, whisk the flour with the salt, pepper and cayenne to combine. Whisk the eggs in a third large, shallow dish.

4. Working one at a time, dredge each piece of chicken in the flour mixture, then in the egg mixture, then finally in the chip crumbs to coat. Transfer the coated chicken pieces to the rack on the prepared baking sheet.

5. Bake the chicken until the crust is golden and the meat is cooked through, 20 to 25 minutes.

6. Cool for 5 to 10 minutes before serving. Serve immediately.

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