Uh oh. It’s time for fried chicken.
So, I was at the home of some friends the other day who happen to be from Tennessee. We were eating potato chips out of a giant bag that was almost empty and at the end there were just crumbs, hardly fit for snacking. Someone piped up and said:
“This would make a great coating for fried chicken.”
And I was like “What?”
And then one of the boys from Tennessee said “I’ve done that before.”
And I was like “WHAT??”
See, out in California it’s not so easy to find people coating pieces of chicken in crushed potato chips and then deep frying them, which is why I’m so happy to have friends from Texas and Tennessee.
After I was finished having my mind blown I thought to myself, I need to eat that like…right now. But it was Halloween so I had other stuff to do.
- stuff like this.
So the next day after sleeping for fourteen hours and watching about eight episodes of The Office I called my friend Jenna and said “Let’s make fried chicken” and she said “Great” and then she said she even had an old, almost empty bag of chips and it was fate.
These are all the things you need for the chicken:
1 medium sized bag of Ruffles or Lays chips
10-12 chicken tenders
1/4 cup of flour
1 tsp black pepper
1 tsp salt
1 tsp chili pepper
3 tbs whole milk
1 bottle vegetable oil (you probably won’t need all the oil but its better to have more than less)
And for the fries:
4 large potatoes
The oil you cooked the chicken in
Okay so first you want to season your chicken tenders with all your spices so just sprinkle the prices on the tenders and mix them around with your hands until they are evenly coated. Then wash your hands immediately because raw chicken is super gross.
Fill a sturdy saucepan with oil. The tenders don’t need to be covered by the oil but it should be about half an inch deep. Turn the heat on medium high and allow the oil to heat up.
Next crush the chips pretty much as small as you can. I used the bottom of a glass to do my crushing but if you’re an overachiever you can use a mortar and pestle or something crazy. They should look like this:
Mix in the flour with the chippies because it helps them stick to the chicken a little better. Next beat your egg and milk together to create your egg wash. Take each tender individually and coat with the egg wash. Then transfer the chicken to the flour/chip coating mixture and make sure the chicken is coated entirely. Place the tender into the oil and watch it carefully, turning it every couple of minutes until the outside is a gorgeous golden brown. The amount of time depends on the size of the tender.
As each tender finishes cooking transfer it to a plate with a couple paper towels on it to soak up the excess grease. Cuz there’s gonna be excess grease.
While the tenders are cooking, have a friend peel and cut the potatoes, like I did! Or do it yourself, but it’s easier and more fun with a friend.
- Thanks, Jenna!
In terms of size of the potatoes, cut them so they look like…ya know…french fries. I often cut them to look like chips. You don’t want them to be too thick because then they won’t cook all the way through before the outside burns.
Once the chicken tenders are done keep the oil on the stove and add about a third of your fries to it. You don’t want to cook them all at once or they won’t cook properly. They only need about five minutes but you can cook them a little longer depending on how crunchy you want them. Just keep an eye on them to make sure they don’t burn. The same way you did with the chicken, transfer them as they finish to a plate with a paper towel.
Hey, you’re done! Reward yourself with a plate of chicken and french fries. And maybe a glass of Fanta, if you want to do everything we did. Serve them with ketchup, barbecue sauce or ranch. Or honey mustard. Oh, yeah. That would be good. Buen provecho!