Dill Pickle Potato Chip Chicken
Oven fried chicken infused with the tangy flavor of dill pickle and crisp outer layer of potato chips.
Servings Prep Time
6pcs 30mins
Cook Time Passive Time
20mins 1-2hrs
Servings Prep Time
6pcs 30mins
Cook Time Passive Time
20mins 1-2hrs
Ingredients
Chicken Marinade
Dredge
Instructions
Marinating the Chicken
  1. Combine all the ingredients for the marinade in a medium-large bowl. Whisk together and add chicken to the brine. Allow to marinate for at least 1-2 hrs or overnight.
Coating the Chicken
  1. Preheat oven to 425f degrees. Gather 3 medium bowls and one half sheet baking tray. Spray baking tray with oil or line with parchment/aluminum and spray.
  2. Pull chicken from the fridge. In the first bowl, transfer the chicken pieces into the new bowl leaving the buttermilk marinade behind. In the bowl with the marinade, crack one egg into the bowl and whisk together to combine.
  3. In the second bowl, add the flour, salt and pepper. Whisk to combine.
  4. Using a food processor or rolling pin, crush the potato chips to small size pieces resembling bread crumbs. Transfer to the third bowl.
  5. One piece at a time, lightly dredge each side of the chicken piece in the flour shaking off any access. Dip that same piece into the egg/marinade mixture, then to the potato chips, coating each side. Transfer to the baking tray. Repeat this for each piece of chicken.
  6. Once all pieces are coated, transfer the pan to the oven set on the middle rack. Bake for 20 mins or until center registers 165f degrees.
  7. Turn the broiler setting on and brown the tops of the chicken for an additional 5 mins.
  8. Remove from oven and serve with your favorite spatzle, egg noodles and bacon gravy, our best-ever mash potatoes or in a sandwich. The possibilities are endless.