Potato Chip-Crusted Fried Chicken | Kerber's Farm

Thoroughly dry the pieces of chicken with paper towels.

Using a food processor or your hands, crush the potato chips and add to a medium bowl. To the crushed chips, add the paprika, garlic, 1 teaspoon pepper, 1 teaspoon salt, the Cajun seasoning, and brown sugar. Mix together. In another bowl, add the flour, the remaining 1 teaspoon each pepper and salt, and the granulated sugar. Whisk together. In a third bowl, add the eggs and 1 tablespoon of water. Blend together with a fork. Set the three bowls up in the following order: the seasoned flour first, the eggs second, and the chip mixture third. 

In a very large cast-iron or heavy skillet fitted with a candy thermometer, add the oil and heat to 325˚F over medium-high heat. Working with one piece of chicken at a time, dip into the flour bowl first, shaking to remove any excess flour, and then into the egg bowl. Finally, coat the chicken generously with the potato chip mixture before placing on a baking sheet. Repeat the process until all the pieces are thoroughly coated. 

Working with 2 to 3 pieces at a time, carefully lay the chicken in the hot oil. Be sure the oil remains around 325˚F by adjusting the heat as needed. Keep turning the pieces every 2 to 3 minutes per side until they are deep golden brown and an instant-read thermometer registers 165˚F when inserted into the thickest part of the chicken. Once the chicken is done, remove the pieces from the oil and place on a cooling rack or paper towels. Season immediately with a pinch of salt while still hot.