*Salsa and Mesquite Oven Fried Chicken*
Serves 4 to 6 Potato crisps/chips make the perfect crispy topping for oven fried chicken. I have used the new Kettle Cooked Salsa and Mesquite potato chips here for a nice and smoky tex mex flavour, but you can use whatever flavour of chips you wish! They're all decadently gorgeous! 1 large free range eggs, beaten with 2 TBS milk 150g bag of potato chips, crushed (about 2 cups crumbs) 8 pieces of chicken thighs/drumsticks salt and black pepper to taste cooking spray/mister Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking sheet with aluminium foil. Spray lightly with cooking spray. Place the beaten egg and milk into a bowl and the potato chip crumbs into a bag for shaking. Roll the chicken pieces in the egg/milk and then shake them in the bag of potato chips to coat. Place presentation side down on the baking tray. Spritz with some cooking spray. Discard any beaten egg mixture and leftover crisp crumbs. (Alternately, save the remaining crumbs and sprinkle them over the chicken when you flip it over halfway through the baking time. You must still discard the egg.) Bake for 20 minutes. Flip them over and bake for an additional 20 minutes, until the chicken is cooked through and the juices run clear. |