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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I haven't tried this recipe. I'm posting it for safe keeping. I got this recipe from Woman's World. Ingredients:
1/2 cup buttermilk |
1/2 teaspoon pepper |
1 (4 lb) whole chickens, cut into 8 pieces |
4 cups barbecue potato chips, from 7 . 75oz bag |
1/2 cup progresso italian style panko breadcrumbs |
chopped fresh parsley (optional) |
Directions:
1. Preheat oven to 400. Line jellyroll pan with foil; coat with cooking spray. Place rack in pan.
2. In plastic food storage bag, combine buttermilk and pepper. Add chicken; seal bag and shake well to coat. Place potato chips in another plastic food storage bag; seal. Crush with a rolling pin until fine crumbs form; add panko and shake well.
3. Remove chicken one piece at a time from buttermilk mixture and coat completely in crumb mixture. Place on rack. Bake 50 minutes or until meat therometer inserted into thickest part of thigh away from bone registers 180, tenting with foil if browning too quickly. If desired, sprinkle with parsley.
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