A quick and easy dish using the simplest ingredients.
It can turn any summer meal into a picnic whether eaten straight from the oven or at room temperature, it’s delicious and satisfying.
6-8 TBS UNSALTED BUTTER
1 BAG (app 8 oz) POTATO CHIPS
6 -8 CHICKEN THIGHS – (skin on or off)
FRESHLY GROUND BLACK PEPPER
SPRINKLING OF GARLIC POWDER – optional
PREHEAT OVEN TO 350º
Place the butter in a baking dish large enough to hold the chicken in a single layer without overlapping. Put the dish in the hot oven and allow the butter to melt. When melted, remove dish from oven but allow oven to remain on.
Place the potato chips in a heavy plastic bag and crush them with a rolling pin or the bottom of a sturdy bottle until you have fine crumbs, as fine as bread crumb.
Place the chicken one at a time in the baking dish and turn several times to coat evenly with the butter. Next drop the chicken into the plastic bag, one at a time and shake until the chicken piece is evenly coated. When all the pieces are coated place the chicken in the buttered baking dish and scatter any extra chip crumbs over all and press then onto the chicken. Squeeze the lemon over the chicken and then cut the lemon into small wedges and place in the dish around the chicken.
Sprinkle lightly with salt, pepper, and garlic powder, if using. Bake for 25-30 minutes and test for doneness. Serve hot or at room temperature.
NOTE: If you prefer white meat substitute breasts for the thighs and adjust the cooking time. For a party, I have adjusted the recipe even more and substituted thighs with little chicken drumettes. As they are always a big hit, I usually triple the recipe. Be adventurous and try this recipe using different flavored potato chips. Serve with Cole slaw, potato salad or even baked beans and you have a great summer supper.
Serve with corn on the cob and you have a perfect summer meal.