Many years ago, in Chicago, when I was invited to dine at the
home of some distant but wealthy relatives, I committed a terrible faut pas by asking the housekeeper – who
had obviously prepared the food – for the recipe. Clearly, I should have asked my cousin and
hostess. Nonetheless, I got the recipe and I have found this an easy and
interesting way to serve chicken. This recipe serves 4 but can be doubled for
8.
Chicken quartered (or use chicken breasts or thighs, but they must have their skin)
1
large package of potato chips (crisps to the Brits), crumbled (you can use barbeque chips or plain
chip, depending on your taste)
¼
pound butter or margarine, melted
1
teaspoons garlic salt
- Preheat oven to 375˚ Fahrenheit.
- Dry the pieces of chicken with paper towelling.
- Dip each piece of chicken in melted butter.
- Roll the chicken pieces in the potato chip crumbs to coat well.
- Lay the pieces of chicken on a cookie sheet or flat pan, skin side up, with adequate room between the pieces.
- Bake 1 hour, until tender. Do not turn or baste the chicken while it is cooking.
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