Her story reminds me how much we love fried chicken. To be honest, I don't eat it often. Instead, I'm always searching for baked "fried chicken" recipes. There are a million ways to make it like panko, corn flakes or bread crumbs. Lately though, I've seen the same claim over and over again. Potato chips make the best oven-fried chicken.
As luck had it, I saw a recipe for Tyler Florence's oven-fried chicken shortly before a trip to the grocery store. It recommended using thick cut potato chips. Okay, I was game! Time to try it.
Tyler's recipe makes a bucket full of chicken. 12 pieces, in fact. I cut the ingredients way back and made two boneless chicken breasts. I even cut those in half because chicken breasts have gotten so ridiculously large. This recipe makes about two servings.
- It's so simple and fast, you can whip this up in a snap.
- It's good.
- It's crunchy. The potato chips stay crunchy, even when cold.
- The chicken is wonderfully tender.
- It's not fried.
- Except for the chicken and potato chips, the recipe relies on standard pantry items.
- If you're having a bad day, smashing the chips may be therapeutic.
- It's much faster and less hassle than frying.
- No one will mistake this for oil-fried chicken.
- Potato chips have a lot of calories and fat. Not sure there's a big gain over frying.
- It relies on a lot of salt.
|Nice and crunchy.|