Chip, Chip Hooray! Another Chicken Recipe!

1. Your kids will love it.

2. You will love it.

3. Your kids and you will love making it.

Now that I’ve regained your confidence, let me tell you what you’ll be making: Potato Chip Chicken.

Lots of people have heard about it, some have tried it, but not too many are doing it properly.  The chips don’t stick, its too salty, its too greasy, its too soggy, and overall, its just doesn’t taste as good as you thought it would.

All that’s about to change… 

Eight pieces of bone-chicken, skin on (we like legs & thighs)*

1 bag plain potato chips

1 heaping tsp paprika

1 tsp garlic powder

1 tsp dried parsley

1/2 cup flour

1 egg, lightly beaten

3 tbsp honey

couple drops hot sauce (optional)

1.  Pour this chips into a large resealable bag and crunch them up until they’re breadcrumb size. 

2. Add in the paprika, garlic powder, and parsley & shake it up.

3. Set up your dredging station: Put the flour on one plate, the egg in a shallow bowl, and the chips on a third plate.

4. Coat your chicken: Coat it lightly with flour, then egg, and then roll in the chips (you have to press them on).

5. Transfer the coated chicken to a tinfoil-lined cookie sheet.

6. Repeat with the rest of the chicken.  Don’t worry if the chips get soggy; they’ll crisp back up in the oven.

7. Bake for 15 min.

8. Just before the 15 min are up, put the honey in a small cup and liquify in the microwave for about 10 seconds.  I like to add a couple drops of hot sauce at this point.

9. Brush the chicken liberally with the honey and put back in the oven for another 15 minutes or until cooked through.

10. Carefully remove from the baking sheet & enjoy that perfect combination of sweet, crunchy, juicy, and salty that you’ve been looking for.