Crispy Oven Fried Chicken

Aviary Photo_130217550722883160

This recipe uses thick cut, Kettle style potato chips to create a beautiful crust on this oven fried chicken.   I have replaced traditional wheat flour with potato starch to also lighten up the coating. You can use either dark or white meat, just keep them separate as the dark meat takes longer to bake.   It is so much easier than traditional frying – not to mention a faster clean up.

Crispy Oven Fried Chicken

½ cup buttermilk

1 tablespoon Dijon mustard

8 bone-in chicken thighs or breasts

4 ounces thick-cut kettle style potato chips (regular chips will not be as crispy)

¼ cup potato starch (found in the gluten-free flour section)

1 teaspoon smoked paprika

1 teaspoon salt

  • In a large bowl, combine the buttermilk and Dijon mustard and stir to combine
  • Put the chicken in and turn to coat each piece
  • Let the chicken marinate for about a half an hour in the refrigerator
  • Preheat the oven to 375 degrees
  • Line a rimmed baking sheet with aluminum foil
  • Spray a large cooling rack with canola oil and it place it on the baking sheet
  • In a large plastic bag, put the potato chips, potato starch, smoked paprika and salt and shake to combine
  • With a mallet, crush the chips until you have a coarse meal and pour into a shallow bowl
  • Remove the chicken from the marinade and press both sides of the chicken into the chip mixture to coat
  • Place it on the wire rack, skin side up
  • Bake for about an hour or until golden brown and cooked through

crispy oven fried chicken

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One Response to Crispy Oven Fried Chicken

  1. I cant remember the last time I had fried chicken, and this looks delicious! I’m going to have to make this next time my nephews are visiting!

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