Posted by: Erica Retrochef | September 21, 2015

Potato Chip Fried Chicken

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
Dash pepper
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 (375Β°) 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


  1. I wonder if Mrs. Regg though she was making it healthier by oven-frying it?

    • Well, either healthier or easier (no big pan of hot oil to deal with). It was certainly easier, even though significantly greasier! πŸ™‚

  2. I’ll bet this was indeed supposed to be “healthier” than regular deep- or pan-frying! This is the kind of “healthy” recipe my mother in law makes. To her, anything that is not fried is automatically healthy, even if it is cooked in a full stick of butter!

  3. …maybe this would work with turkey, or a really dry kind of meat that needs all the grease? Wow.

  4. My grandfather used to do roughly the same thing, but with Cornflake crumbs, garlic and onion powders, Lawry’s seasoned salt and lots of pepper. I’ve also made chicken this way quite often and don’t usually have a problem with sticking or an oil slick. I wonder if the oil in the potato chips is the culprit.

    I enjoy your blog!

    • Very likely. The potato chips certainly weren’t going to absorb any (more) oil, so it just sat around!

  5. My friend’s mom used to make this with cornflakes and extra seasoning when we were kids, more than 50 years ago. We liked it a lot

    • Cornflakes sound better. I’ll keep my eye out for another retro recipe!

  6. Just hearing the name of the recipe, my first thought was, “Sounds too greasy.” Good coatings for frying include cornmeal, breadcrumbs, and cornflakes–all dry things that would soak up, rather than add more, grease. And then there’s the dipping in melted butter, for even more grease. When I oven-fry chicken, I just use water to hold the coating on, because chicken skin has all the fat that’s necessary to keep the chicken moist.

    • It really is just grease overload, isn’t it? πŸ™‚

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