WHITE TRASH POTATO CHIP FRIED CHICKEN

White Trash Potato Chip Fried Chicken image

Provided by TROY RAY

Time 1h

Number Of Ingredients 21

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1 whole frying chicken, skin on, in sections
peanut oil, enough to make a 3/4" deep pool in a cast iron skillet
8 slice wonderbread® white bread, lightly toasted
DREDGE # 1
3/4 c bisquick®
1/4 c cornstarch
1 tsp table salt
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sage, dried & ground
1/2 tsp thyme, dried & ground
DREDGE # 2
1 c buttermilk, room temperature
1 egg
DREDGE # 3
1 pkg classic lay's® potato chips, finely crushed to about the size of rolled oats
1/4 c cornstarch
1 1/2 tsp paprika
1 1/2 tsp black pepper, freshly ground
1 tsp extra fine salt [use mcdonald's® if you have to!]

Steps:

1. Combine all ingredients for "Dredge # 1" and place in a loaf pan or pie tin.
2. Beat the egg into the buttermilk in a small mixing bowl. This is "Dredge # 2"
3. For "Dredge # 3", thoroughly crush potato chips [in the bag] to about the size of rolled oats. "Shake" in the cornstarch, paprika, salt and pepper. Place in loaf pan or pie tin.
4. Heat peanut oil to about 325 degrees in a cast iron skillet [about 3/4" deep].
5. Pat chicken pieces dry with a paper towel. Dredge each piece thoroughly in "Dredge # 1"; shake of excess. Place in "Dredge # 2" and let mixture drip off. Then, completely cover with "Dredge # 3", gently pressing the chip coating into the chicken skin.
6. Drop chicken in the hot oil and fry for about 8 minutes on the first side and about 6 on the second [you'll know when it's about done--- it'll be deep and golden!].
7. Let drain on Wonderbread® White Bread toast [you'll thank me later!!] for about 7 minutes. Then . . . you know--- enjoy!