Salt and Pepper Oven-Fried Chicken

When I made this, my husband was so excited. He saw chips, chicken, and potatoes. It was enough to make him forget about the leeks for a few minutes. He told me that this recipe absolutely had to be made again and posted to the blog. Well, I guess his wish is my command for this one! I enjoyed it, too. The chips give a nice crunchy fried effect. I probably should have crushed mine more so that they could have stuck better, but I was a little impatient and hungry. So, next time. I enjoyed the thighs the best, but the chicken breasts were also decent. You could even use drumsticks with this recipe. Just be sure to cook the parts separately so that you can cook them just to their temperature and not longer (especially for the breast meat).

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If you don’t have salt and pepper kettle chips, you could use plain ones or another flavor, but be sure to adjust the seasoning. I did not add any extra salt because I knew the chips were salty enough.

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As you can see above, I paired the chicken with roasted potatoes and braised leeks. Mmmm. Do what you like!

Directions for Salt and Pepper Oven-Fried Chicken

Adapted from Food and Wine Magazine (May 2013)

  • 3/4 cup flour
  • 1/2 teaspoon garlic powder
  • Pepper
  • 1/2 teaspoon dried rosemary
  • 1/3 cup milk
  • 1 teaspoon mustard (Dijon)
  • 8 ounces kettle-style salt and pepper potato chips (or you could use a different flavor), finely crushed
  • 3-4 pounds chicken thighs (you can use chicken breasts, too), cut up into bite-sized pieces
  • Oil spray

Preheat the oven to 400 degrees and spray 2 wire racks and put them in two rimmed baking sheets, covered in foil. Place the flour in a bowl. Coat the chicken with garlic powder, pepper, rosemary, and other seasoning you enjoy (like an all-purpose).

I added some extra seasoning to the chicken, including some all-purpose seasoning.

I added some extra seasoning to the chicken, including some all-purpose seasoning.

In a separate bowl, stir together the milk and mustard.

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In a third bowl, have the crushed potato chips. Dip the chicken pieces into the flour mixture, tapping off any excess.

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Then, dip them into the milk mixture before coating them with the potato chips.

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Place the chicken pieces on the wire racks. If you are mixing the meat (thighs and breasts, for instance), cook them on separate trays so you can pull out the breasts sooner. Spray the chicken pieces with oil before placing the trays in the oven.

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Bake for about 20-30 minutes until the chicken is cooked to the correct temperature.

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Directions for Salt and Pepper Oven-Fried Chicken (without pictures)

Adapted from Food and Wine Magazine (May 2013)

  • 3/4 cup flour
  • 1/2 teaspoon garlic powder
  • Pepper
  • 1/2 teaspoon dried rosemary
  • 1/3 cup milk
  • 1 teaspoon mustard (Dijon)
  • 8 ounces kettle-style salt and pepper potato chips (or you could use a different flavor), finely crushed
  • 3-4 pounds chicken thighs (you can use chicken breasts, too), cut up into bite-sized pieces
  • Oil spray

Preheat the oven to 400 degrees and spray 2 wire racks and put them in two rimmed baking sheets, covered in foil.  Place the flour in a bowl. Coat the chicken with garlic powder, pepper, rosemary, and other seasoning you enjoy (like an all-purpose). In a separate bowl, stir together the milk and mustard. In a third bowl, have the crushed potato chips.

Dip the chicken pieces into the flour mixture, tapping off any excess. Then, dip them into the milk mixture before coating them with the potato chips. Place the chicken pieces on the wire racks. If you are mixing the meat (thighs and breasts, for instance), cook them on separate trays so you can pull out the breasts sooner. Spray the chicken pieces with oil before placing the trays in the oven. Bake for about 20-30 minutes until the chicken is cooked to the correct temperature.

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14 thoughts on “Salt and Pepper Oven-Fried Chicken

  1. I’ve made oven baked onion rings before with crushed up potato chip but for some reason it never occurred to me to use a similar mixture on chicken. I will have to try this!

  2. Pingback: Watermelon Granita and Lemonade | fudgingahead

  3. Pingback: Cornflake Oven-Fried Chicken | fudgingahead

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