Tuesday, July 19, 2011

Cooking with the Journal-Potato Chip Chicken

Last night when I got off work, God treated me to the vision of an almost complete double rainbow.  It was a gorgeous sight to behold.  What a wonderful world we live in.

Today's recipe is more of an inspired by a Farm Journal recipe rather than an actual Farm Journal recipe.  This is a great recipe to use up all those bits and pieces left in the bottom of potato chip bags.  Just save them up until there is enough for the recipe.  It is fine to mix different flavors together.  Any kind of potato chip may be used.  When I am using plain potato chips, I use the seasoning listed in the recipe.  If I am using other flavors, I skip most of the extra seasonings.  This is usually a hit with kids.

Here is the Farm Journal recipe, my recipe follows:

Oven-Fried Chicken
The Thrifty Cook
Farm Journal Books, 1974

1/2 c. flour
1 t. salt
1/4 t. pepper
1 (2 1/2 to 3 lb.) fryer, cut up
1/3 c. melted butter or margarine

Combine flour, salt and pepper in a plastic bag.  Dip chicken pieces in butter.  Shake, a few pieces at a time, in seasoned flour.  Place skin side up without touching in foil-line jelly-roll pan.  Bake at 375 degrees 1 hour, until done.  Serves 4.

Cereal Coating:  Substitute 2 c. crushed corn flakes or crushed crisp rice cereal for flour.  Place cereal in shallow pan.  Roll butter-coated chicken in crumbs.  Bake as above.
Potato Chip Coating:  Substitute 2 c. crushed potato chips for the flour.  Omit salt.  Place cereal in shallow pan.  Roll butter-coated chicken in crumbs.  Bake as above.
Corn Chip Coating:  Substitute 2 c. crushed taco-flavored corn or tortilla chips for the flour.  Omit salt.  Place cereal in shallow pan.  Roll butter-coated chicken in crumbs.  Bake as above.
Herb/Cheese Coating:  Substitute 3/4 c. packaged herb-seasoned stuffing mix, crushed, combined with 1/2 c.  grated Parmesan cheese for the flour.  Roll butter-coated chicken in stuffing-cheese mixture.  Bake as above.

My Potato Chip Chicken
4 boneless, skinless chicken breasts (6 oz. would be preferred, but mine were much larger this time)
2 c. crushed potato chips (takes 3-4 cups uncrushed chips)
1/2 c. flour
1/2 t. oregano leaves
1/2 t. basil leaves
1/2 t. celery salt
1/2 t. onion powder
1/4 t. garlic powder
1/4 t. paprika
1/4 t. pepper
1 egg, beaten
1 T. lemon juice

For the most even cooking, pound the chicken breasts to an even thickness.  Combine flour and potato chips.  Add seasonings if using plain potato chips.  Mix well and place in a shallow pan.  Combine egg and lemon juice.  Dip chicken breasts in egg, then roll in potato chip mixture pressing down to help the coating adhere.  Place in a foil-lined jelly roll pan.  I use Reynolds Nonstick Foil.  Bake at 375 degrees 30 minutes to 1 hour or until done.  I know this is a big range of time.  If the breasts have been pounded to an even thickness they should be done in 30 minutes.  If not pounded even, it may take up to an hour for the thickest parts to be done.  Makes 4 servings.  Note:  The potato chips have plenty of oil in them, there is no need to add additional oil.

Linking to Totally Tasty Tuesday

1 comment:

  1. Hi, this was my choice for this month's Secret Recipe Club. A nice crunchy dinner. Thanks.


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