I tried crunching the chips in two different ways. The first was chips in a plastic bag and me with a meat mallet. It crunched them but not overly crunched. I think the key is definitely getting the chip crumbs as small as possible and yet maintain texture.
The second way is I put them in a food processor and pulsed them a little. Same situation. Crumb like but with some texture.
In both cases I had a hard time getting the chips to adhere to the chicken. Her photos it appears they are stuck on well and fully cover the chicken.
The marinade really helps add flavor to the chicken and tenderizes it at the same time.
Baked Popcorn Chicken
Recipe from Damn Delicious
Serves 4
- 3/4 lb pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 cups low-fat buttermilk
- 1 1/2 cloves garlic, smashed
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper, optional
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 cups crushed Sour Cream and Onion Kettle Brand® Potato Chips
- 1/8 cup unsalted butter, melted
- 1 tablespoons chopped fresh parsley leaves
Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a large bowl, combine chicken, buttermilk, garlic, basil, oregano, thyme, cayenne pepper, salt and pepper, to taste; marinate for at least 30 minutes. Drain well.
Working in batches, dredge chicken in crushed potato chips, pressing to coat. Place onto the prepared baking sheet; drizzle with butter.
Place into oven and bake, turning pieces halfway through, until crisp and cooked through, about 20-25 minutes.
Serve immediately, garnished with parsley, if desired.
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