Potato-Chip Chicken

Potato-Chip Chicken
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This recipe sounds like it might be a joke, but it’s really dynamite. Chicken drumsticks with a potato chip crust—what could be bad? Crunchcrunchcrunch, with tender succulent chicken under the crunch. After I tasted it at my friend Dorothy Lee’s house, I had to get the recipe. It’s fun to make, fun to eat, and as addictive as potato chips. And, of course, kids just love it.You have to use rippled potato chips, and not low-salt or no-salt. Then you’ll salt it all again—but don’t worry, it’s not too salty in the end.Excerpted from A Real Southern Cook in Her Savannah Kitchen, © 2015 by Dora Charles. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. 
Servings
0
servings
Potato-Chip Chicken
Ingredients
  • 12 chicken drumsticks, rinsed and patted dry
  • 1 teaspoon dora’s savannah seasoning
  • 9.5 ounce bag rippled potato chips
  • 2 teaspoon salt
  • 1/2 cup self-rising flour
  • 2 large eggs, beaten with a tablespoon of water
  • 1/3 cup seasoned salt, such as lawry's
  • 1/4 cup salt
  • 2 tablespoon garlic powder
  • 1 tablespoon freshly ground black pepper
Directions
  1. Set the oven to 425 degrees F and adjust the rack positions to the upper and lower thirds.
  2. Massage the drumsticks with the Savannah seasoning and set aside.
  3. Put half the potato chips into a food processor, along with 1 teaspoon of the salt. Grind into medium crumbs, about 15 seconds, stopping at least once to stir up the chips. Put the crumbs in a large shallow dish and repeat with the remaining chips and 1 teaspoon salt. Add to the bowl.
  4. Now things get a little messy, so put down some newspaper on your counter. Put the flour in one large shallow dish and the beaten eggs in another. Make an assembly line, with the potato chip crumbs at the end. Have ready two baking sheets with racks perched on top.
  5. Dip one drumstick in the flour to cover, shake well, and dip it into the eggs, turning to coat. Then, finally, the drumstick goes into the potato chip crumbs—press them in so the drumstick is well covered, and set it on the rack on one baking sheet. Repeat these steps with the remaining drumsticks.
  6. Bake the chicken for 20 minutes and rotate the baking sheets. Bake for 10 to 20 more minutes, and then test one drumstick at the thickest point with a skewer. If the juices run clear, it’s done. If not, keep cooking and testing every 10 minutes until the juices run clear.
  7. Serve hot or warm.
  8. In a small bowl, mix everything together very thoroughly. Store the seasoning in a tightly sealed glass jar. It will keep for up to 3 months.
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