One big difference, other than you knowing what it is made of, is the coating. Are you ready? The coating . . . drumroll please . . . they’re breaded with potato chips.
Not just any potato chips. I used Kettle Brand Krinkle Cut Salt & Fresh Ground Pepper chips. I prefer their chips because I love the texture, they’re crisp and thick – not thin and wimpy. They absolutely make this recipe – so no subbing!
Trust me, my Chicken Fries experts, aka the kids, love these. I’m betting these are going to be the most popular recipe amongst my 10-and-under crowd for the game this year.
Yield: Serves 4
Chicken Fries
Ingredients
- 1 1/2lb chicken
- 5oz. Kettle Brand Salt and Pepper Potato Chips
- 1/2 cup panko crumbs
- 8 tablespoons butter
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt
- salt and pepper to taste
Instructions
- Preparation: Lightly cover a wire rack with non-stick spray and place in a foil-lined baking sheet. Trim and cut chicken to preferred fry size. Set aside
- To make coating: Place Kettle Brand chips in a blender or food processor to a
- fine crumb. Transfer mixture to a large shallow bowl and mix in panko crumbs. In a medium saucepan over medium heat, melt butter and stir in onion salt, garlic salt and kosher salt. Heat oven to 450 degrees F.
- Assembly: Dip chicken into butter and dredge through coating. Place chicken on wire rack. Transfer to oven and bake for 18-20 minutes. Remove from oven and transfer to a wire rack to cool slightly. Serve with preferred dipping sauce.
**This is sponsored post in partnership with Kettle Brand Chips.
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