Potato Chip - Fried Chicken
INGREDIENTS
- 8 chicken drumsticks
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoons black pepper
- large pinch red pepper flakes
- 7 ounces barbecue flavored potato chips, crushed
- 3/4 cup all-purpose flour
- red pepper flakes1 teaspoon salt
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
METHOD
- In a large bowl, add the chicken pieces, buttermilk, 1 teaspoon salt, 1 teaspoon black pepper and large pinch red pepper flakes. Stir to coat chicken. Cover with plastic wrap and refrigerate at least 1 hour. Several hours is best for moist chicken.
- Preheat oven to 375 degrees F. Place a wire rack on top of a rimmed baking sheet. Spray liberally with cooking spray and set aside.
- In a glass pie plate, crush the potato chips until they are no larger than an inch diameter. Add the all purpose flour, 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to combine.
- Tap excess buttermilk off of the drumstick, roll in the chip mixture, pressing lightly to adhere. Place on prepared wire rack and repeat with remaining drumsticks. Bake for 40-45 minutes or until juices run clear when pierced with a knife. Serve immediately.
Bon appetite!
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