This cherished recipe, aka “Chicken Chicken” in our house, is simple, family-friendly, and SO satisfying! Yep, you heard it right, the yummy crust is made out of crushed potato chips. The oil and salt creates the perfect crunch while keeping the chicken perfectly moist and tender. You healthy types can substitute panko or bread crumbs for almost-as-good results. We hope your family will love this meal as much as we do!
INGREDIENTS:
- 4 large chicken breasts, pounded flat and/or cut into strips, chunks or bits per your preference
- 1 C flour
- 3 eggs, lightly beaten
- 3 C potato chips, coarsely crushed (with a mallet or in a food processor)
- Sea salt and pepper
- Vegetable oil and butter for frying
DIRECTIONS:
- Set up your assembly line with the chicken, flour, eggs, chips. Wide, flat bowls work the best.
- Lightly salt and pepper the chicken.
- Dredge the chicken throughly, first in flour, then egg, then chips, pressing the chips lightly into the chicken so they coat it completely and stay put.
- Set on a plate until just before mealtime— the actual cooking part is quick, and they are best served hot right out of the pan.
- In a large skillet on high heat, melt a generous amount of vegetable oil and butter, enough to reach about 1/4” up the sides of the pan. When it starts to bubble and turn slightly brown, turn down your heat to medium and add the chicken.
- Be careful not to crowd the pan; you may have to work in batches and start new oil and butter each time you do.
- Agitate the pan constantly to prevent burning. When the first side is golden brown, turn the pieces over and cook the second side until cooked through.
- Serve on a bed of arugula or baby spinach (I like mine sliced, the kids love bite-sized crispy chunks) with chopped tomatoes and cucumbers, a squeeze of lemon juice, a drizzle of olive oil, and your favorite condiments.