Golden Potato Chip 'Fried' Baked Chicken with Sticky Brown Sugar Glaze
Feeds 8
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Chicken-me-tenders these are delicious! (That was a failed attempt at shiver me timbers...) But for real these are so damn tasty; and the best part is that i've made them twice to double check the first time wasn't a fluke. Low and behold, they are pretty easy to whip up and even easier to eat.
If you're looking for a slightly healthier (I say slightly because potato chips are what they are) version of fried chicken then you've come to the right place. I know that people crust their chicken with all sorts, so this is by no means groundbreaking but it is really simple for something a large majority of us crave all over the world.
Fried chicken is a staple in so many cultures so obviously it's a crowd pleaser. Imagine though, serving up a plate during a pandemic to your health-conscious partner or roommate and saying 'it's baked with no added nasties'. YOU'RE WELCOME. Go forth and bake some chicken. xx
PRO TIPS
If you're opting for speed over precision, you can grab a few large sandwich bags, dump all your coatings into them and just chuck all the chicken in and coat them at the same time. I find this doesn't cover them as well if I do it piece by piece but it does save a hell of a lot of time.
Honey mixed with butter also works as a delicious glaze, but I have floral honeys that don't quite work so I opted for brown sugar this time round.
Serve this up with some mash and gravy and you will be the favourite in the house for a long time.
If you aren't sure if you're chicken is cooked, take out your largest piece and cut down the thickest part of it to see if it's cooked through. If that one is, they all are.
Recipe
Ingredients
Potato-Chip Chicken
4 chicken breasts, halved width-ways
1 cup of flour
1 teaspoon of garlic salt
1 teaspoon of black pepper
1 teaspoon of paprika
1 teaspoon of onion powder
3 eggs
2 cups of crushed, salted potato chips
Glaze
3 tablespoons of brown sugar
1 tablespoon of water
1 tablespoon of butter
Method
Chicken
Preheat your oven to 220℃.
Line a large baking tray with baking paper and set aside.
In a large sandwich bag, add your flour, garlic salt, black pepper, paprika, and onion powder. Shake it up to mix it well.
In a wide bowl, crack your eggs in and whisk with a fork.
In another wide bowl, pour in a quarter of your crushed potato chips.
At this stage you now have an assembly line ready to coat your chicken.
Place one or two pieces of chicken into the bag of spices and flour and shake it up really well to coat the chicken. Using, preferably, silicone or rubber tongs, pick the chicken up, gently shake off any excess flour and place it in the egg mixture.
Make sure to coat the chicken completely in the egg mixture, let any excess egg drip off back into the bowl.
Transfer your chicken to the bowl of potato chips and gently hold the bowl on either side and toss the chicken in the potato chips until completely covered. By not using a utensil to actually touch the chicken, your chips will stick to the chicken better. After every few pieces of chicken breast you have coated, you can top up your chips in the bowl.
Place the chicken breast on your baking tray and repeat until you have coated all of your chicken. Make sure to spread the chicken evenly apart on the tray.
Bake for 20-25 minutes or until golden and cooked through.
Glaze
In a small, non-stick saucepan, heat up your butter and water over a low heat.
Once the butter is melted, add in your brown sugar and whisk to combine.
Once the glaze reaches a boil, immediately remove the pan from the heat, continuing to stir until the glaze as cooled slightly.
Once the chicken is out of the oven, brush the glaze evenly over the chicken and serve.
ENJOY!!
Stay Salty,
Romy xx