Recipe: Fried Chicken Coatings Collection

One of these I hope.

Joe

FIRST-PLACE CRISPY CHICKEN
2 lbs. meaty chicken pieces (breasts, thighs, and drumsticks)
2 c. potato chips
1 1/2 c. crisp rice cereal
Dash pepper
1 egg
2 tbsp. milk
1. Turn the oven to 375 degrees. Remove the skin from the chicken, if you like. To skin chicken, pull the skin away from the meat. Rinse the chicken under cold water. Pat dry with paper towels. Save until Step 4.
2. In a plastic bag, put the potato chips and the cereal. Seal or tie the plastic bag shut. Use a rolling pin to crush the chips and cereal. Pour the crumbs into a pie plate. Add pepper. Stir to mix using a small spoon. Save until Step 4.
3. Crack the egg into the mixing bowl. With a small spoon or a fork, beat lightly until the white and yolk are mixed. Add the milk. Stir to mix.
4. Dip each piece of chicken into the egg mixture. Turn to coat both sides. Then, roll each chicken piece in the crumb mixture. Press the crumbs against the chicken so they stick. Place chicken, meaty-side up, in a baking pan. Sprinkle with any remaining crumbs.
5. Put the pan in the oven. Bake 45 to 55 minutes or until no pink color is left in the chicken. To see if chicken is done, remove a piece of chicken and cut into it. Turn off the oven. Use hot pads to remove the pan from the oven. Serves 4.

EASY CHICKEN
4 or more pieces of chicken
1 sm. bag potato chips
Garlic salt
1/2 c. melted butter
Tear a small hole in the potato chip bag and crush the chips with a rolling pin. Open the bag lengthwise and sprinkle lightly with garlic salt. Dip chicken pieces in butter; roll in chips to coat. Place in baking dish and bake at 375 degrees, uncovered, for 1 hour.

OVEN-FRIED CHICKEN
Chicken breast
Melted oleo
Salt and pepper, to taste
Potato chips (crushed)
Salt and pepper chicken. Dip each piece in melted oleo and then coat with finely crushed potato chips. Place in baking dish and bake at 350 degrees for one hour.

TACO CHICKEN
2 1/2 - 3 lb. chicken, skinned and cut into pieces
1 pkg. taco seasoning mix
1/4 c. flour
1/4 c. melted margarine
1 bag tortilla chips, crushed
Monterey Jack cheese
Place taco seasoning and flour in large plastic bag. Shake chicken pieces in bag to coat with seasonings. Dip in melted margarine and roll in crushed chips. Place in flat baking dish and bake at 350 degrees for 1 hour. Last 15 minutes cover with grated cheese. Serves 3-4.

CRISPY CRUNCHY CHICKEN
1 1/2 to 3 lbs. broiler chicken, cut up
1 1/2 c. crushed potato chips
1/4 c. toasted wheat germ
1/2 tsp. paprika
1/2 tsp. dried oregano, crushed
1/8 tsp. pepper
1/4 c. milk
Rinse chicken pieces and pat dry with paper towels. In a pie plate mix potato chips, wheat germ, paprika, oregano and pepper. Brush chicken pieces with milk and roll in the crushed chip mixture to coat. Roll the chicken pieces in the chip mixture to coat them evenly. Put the mixture in place. Sprinkle extra chip mixture over the chicken pieces in the baking dish. Arrange chicken pieces skin side up in a 13 x 9 x 2 inch baking pan. Bake in a 375 degree oven for 45 to 50 minutes or until tender. Makes 4 to 5 servings.

BAR - B - QUE CHICKEN
3 1/2 lbs. chicken
1 stick margarine
1 pkg. barbecue potato chips
Melt margarine in skillet. Soak chicken in margarine. Coat well; roll in barbecue potato chips. Place in casserole dish. Bake at 350 degrees for 1 hour. Do not cover or turn.

SPICY CHICKEN NUGGETS
3/4 lb. boneless chicken
1 tbsp. milk
2 c. barbecue sauce
1 lg. egg
1 (6 oz.) bag barbecue flavored potato chips
Cut chicken into 1 1/2 inch square pieces. In shallow bowl, beat egg with milk. Place crushed chips on wax paper. Dip chicken pieces into egg mixture; coat with crushed chips. Place on waxed paper lined in microwave safe baking sheet. Cook in microwave on high for 8 minutes or until firm. Serve with sauce. Makes about 2 1/2 dozen.

BETTER-THAN-FRIED CHICKEN
1 c. coarsely crushed potato chips
1 tbsp. chopped parsley
1/2 tsp. paprika
1/2 tsp. salt (optional)
1/4 tsp. onion powder
2 whole med. chicken breasts, halved
and skinned, about 2 lbs.
2 tbsp. mayonnaise
1. On waxed paper, combine crushed potato chips and next four ingredients. 2. Brush chicken with mayonnaise, then coat with chip mixture. 3. In 12x8 inch baking dish, cook chicken on High 8 to 10 minutes until juices are no longer pink when chicken is tested with a knife. Rearrange halfway through cooking. Makes 4 main dish servings. About 180 calories per serving.

OVEN FRIED CHICKEN
1 (2 1/2 - 3 lb.) chicken, cut into serving pieces
1/2 c. plain low fat yogurt
3 garlic cloves, minced or 1 tsp. garlic chips
1 tsp. thyme or marjoram, crumbled
2 c. very fine whole wheat bread crumbs
1/4 c. minced parsley
1 tbsp. margarine
3 tbsp. grated Parmesan cheese
1. In a medium size bowl, combine yogurt, garlic, thyme and marjoram, set aside. In a pie pan, toss bread crumbs, parsley and cheese; set aside. 2. Dip chicken into yogurt mixture, using a spoon to coat each piece completely, then roll in the crumb mixture. (Optional: place chicken on a rack in refrigerator for about 20 minutes.) This will help the breading to stick. 3. Heat margarine in a non-stick skillet. Brown chicken pieces about 5 minutes on each side. 4. As chicken browns, transfer into a 9"x13" pan lined with foil. Bake at 375 degrees, uncovered, for 30 minutes or until chicken is fork tender.

CRISPY CHICKEN
2 c. crushed potato chips
1/4 tsp. garlic salt
Dash of pepper
1 (3 lb.) chicken, cut up
1/2 c. melted margarine
Mix potato chip crumbs, garlic salt, and pepper in shallow dish. Dip chicken in melted margarine. Then coat chicken with potato chip mix. Place in baking dish with skin side up and bake at 375 degrees for 1 hour.

CHICKEN CHIP FRY
1 (4 oz.) pkg. potato chips, crushed
fine, about 1 c.
1/4 tsp. garlic salt
1/3 c. melted butter or margarine
2 to 2 1/2 lbs. frying chicken, cut up
1/2 c. shortening or vegetable oil
1. Combine crushed chips and garlic salt in a shallow pan. Dip chicken pieces into melted butter and coat with chips.
2. Preheat large skillet, uncovered, with shortening over medium heat for 3 minutes. Add chicken pieces and brown on both sides. Cover and reduce heat to low. Simmer 30 to 45 minutes. Remove cover, increase heat and cook about 5 more minutes to make crunchy.

OVEN FRIED CHICKEN BREAST
4 chicken breasts, halved (skinned--optional)
1 stick margarine
1 clove garlic
1 c. well-crushed potato chips
Wash and dry chicken. Melt oleo in baking pan. Add garlic. Crush potato chips in plastic bag. Coat chicken on both sides in melted oleo. Place chicken in baking pan with oleo. Add pepper, if desired. DO NOT ADD SALT. Bake at 350 degrees for 45 minutes to 1 hour.