Leftover Chip Fried Chicken
Ingredients
Marinade: start this 2+ hours before cooking, even better if done overnight
1 cup 2% milk (or buttermilk)
1 tbsp lemon juice
1½ tsp salt
1 tsp garlic powder
1 tsp paprika
½ tsp black pepper
(Optional: cayenne or hot sauce to taste)
1.5–2 lbs chicken (thighs, drumsticks, or tenders)
Crispy Coating:
1 cup or more crushed potato chips, any flavor
1 cup panko breadcrumbs (keep more on standby just in case!)
½ cup all-purpose flour
¼ cup cornstarch
½ tsp baking powder
Seasoning to taste (garlic powder, paprika, pepper)
Egg Wash:
2 eggs
1 tbsp milk or water
For Frying:
Neutral oil (canola, vegetable, or peanut)
set aside a rack as part of your station
Marinate Chicken
Mix milk + lemon juice to make a quick buttermilk. Let sit 5 min to curdle. Add salt and spices. Soak chicken 2+ hours or overnight.
No buttermilk? No problem! You can use 1 cup of milk mixed with 1 tbsp lemon juice or vinegar and let it sit for 10 minutes. Or try plain yogurt thinned with a little water for a richer marinade. Even kefir or sour cream will do the trick!
Prep Coating Station
Bowl 1: Flour, cornstarch, baking powder
Bowl 2: Beaten eggs + splash milk/water
Bowl 3: Crushed chips + panko + seasoning
Bread Chicken
Remove from marinade → coat in flour → dip in egg wash → press into chip+panko mix.
Let rest 10–15 min on a rack.
Fry
Heat oil to 325–350°F (test with wood spoon or flour flick).
Fry in batches until golden + internal temp is 165°F:
Tenders: 6–8 min
Bone-in: 10–14 min
Drain on paper towel or rack.
Serve
Let rest 5 min. You can rest it on a plate with paper towls, but do not wrap them or else they will steam and lose their crisp.
Squeeze fresh lemon/lime juice to add brightness or serve with a sauce, like BBQ or something else!
How to Reheat Fried Chicken (So It Stays Crispy)
Best method for crispy outside, juicy inside:
Air Fryer (Best)
Preheat to 375°F
Heat chicken 6–10 minutes, flipping halfway through
Let rest 2–3 minutes before eating
Oven/Toaster Oven (Great Option)
Preheat to 375°F
Place chicken on a wire rack over a baking sheet (so air circulates)
No rack? Use a foil-lined tray, but flip halfway through.
Bake 10–15 minutes or until heated through and crispy again
Let rest 2 min before eating
Avoid:
Microwave: Makes the crust soggy and rubbery
Re-frying: Tends to burn the crust or dry out the inside
