Oven-Fried Chicken by the Bucket
- ACTIVE: 20 MIN
- TOTAL TIME: 1 HR
- SERVINGS: 16 pieces
Thick-cut potato chips in this crust stay more crispy than the standard kind. Salt-and-pepper is delicious here, but any flavor works beautifully—even barbecue.
- Canola oil spray
- 1 1/4 cups all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 1 cup whole milk
- 1 tablespoon Dijon mustard
- Two 8 1/2-ounce bags kettle-style potato chips (such as salt-and-pepper flavor), finely crushed
- Four 6-ounce boneless chicken breasts with skin, halved crosswise
- 4 bone-in chicken thighs (1 1/2 pounds)
- 4 chicken drumsticks (1 pound)
- Preheat the oven to 400° and arrange the racks in the upper and lower thirds. Spray 2 wire racks with canola oil and set them over 2 rimmed baking sheets.
- Place 1 cup of the flour in a medium bowl and season with salt and pepper. In another medium bowl, whisk the milk with the mustard and season with salt and pepper. In a large bowl, stir the crushed potato chips with the remaining 1/4 cup of flour.
- Season the chicken pieces with salt and pepper, then dust with the flour, tapping off any excess. Dip the pieces in the milk, then coat in the crushed potato chips, pressing to help them adhere. Transfer the chicken breasts to one baking sheet and the thighs and drumsticks to the second one. Spray the chicken all over with canola oil.
- Bake the thighs and drumsticks on the upper rack of the oven for 20 minutes. Transfer to the lower rack. Place the chicken breasts on the upper rack. Bake all of the chicken for about 20 minutes longer, until golden and cooked through. Season with salt and serve.
Crisp, brightly hoppy pilsner from California.
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