This week we had a hankering for fried chicken, but it’s one of those things that is a challenge to make at home. I don’t have a deep fryer, and trying to pan fry with enough oil has almost inevitably ended with burnt chicken.
But there’s always oven “frying” as an option, even back in the retro cookbooks!
Southern Oven-Fried Chicken
1 4-ounce package potato chips (2 cups crushed)
1/4 teaspoon garlic salt
1 2-1/2- to 3-pound ready-to-cook frying chicken, disjointed
1/3 cup butter or margarine, melted
Combine crushed chips and seasonings. Dip chicken in melted butter; roll in chip mixture. Place pieces, skin side up, so they do not touch in greased shallow pan or jelly-roll pan. Bake in moderate oven (375°) 1 hour, or till tender (do not turn). Makes 4 servings.
Mrs. Robert Regg, Jr., Hendersonville, Tennessee
Well let’s give this a shot, Mrs. Regg, shall we?
Dipping chicken in melted margarine is a little bit strange. But who am I to question the recipe?
And then I decided to use a potato masher to crush the potato chips into little pieces, which was rather uncontrolled and ended up splashing potato chip bits all over the floor. The dog was quite happy, though.
There was still more than enough to get the chicken pieces nicely coated with chip bits, though.
After cooking, the coating stuck better to the pan than to the chicken (at least the bottom bits).
This was greasy and rather bland. The garlic salt helped, but at some point it was just … so … greasy. You can see it oozing off the chicken onto the plate, and everything just glistening just a little too much. I’d always thought part of the point of cooking it in the oven was to make things less greasy, but that really, really didn’t pan out here.
Recipe comes from Better Homes and Gardens Cookbook, 1955, and found on Pinterest