This crispy, juicy chicken is baked in the oven or can be made in your air-fryer if you have one. Seriously though there is no such thing as low-fat fried anything, the sentence alone is an oxymoron and a farce. However, I can lead you to its’ taste equivalence my kitchen Jedis. Let’s begin.
For the marinade
- 8 pieces of raw chicken
- 1 bottle of buttermilk ranch dressing
- 3 tablespoons of hot sauce
- 1 egg beaten
- salt
For the breading
- 2 cups of potato chips (this gives the crunchy fried texture)
- 2 cups of instant mash potato flakes (this brings the chew factor)
- 2 tablespoons potato starch (this makes it crispy)
- 1 packet of ranch salad dressing and dip mix
- white pepper
- salt
Marinade the chicken pieces in a mixture of ranch dressing, hot sauce, egg and salt overnight .
In your food processor combine the instant mash, potato starch, salt, white pepper, ranch packet and grind into a fine flour. Divide by half into two mixing bowls.
Grind the potato chips coarsely and dump into one of the bowls that has the instant mash flour. Mix thoroughly.
Heat up your oven to 400 degrees. Meanwhile, place a rack over a baking pan, remove a piece of chicken from the marinade and roll it in the instant mash flour. Set it on the baking rack. Do the same to the rest.
Starting from the first breaded chicken, roll that in the ground potato chips mixture . Follow that with the rest of its’ mates in order and placing it in a baking pan. Bake for 45 minutes. DO NOT FLIP the chicken, just move it closer to the broiler part of the oven and crisp the top of the chicken for 7 minutes. Remove from oven and let it set and cool before proceeding to happy eating!
You can use cornstarch in place of the potato starch. Salt and pepper should be added according to your discretion. Black pepper and seasoned salt can be substituted. Use as much ranch dressing as you need to immerse the chicken in the marinade.
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