Fried Chicken

Fried chicken is probably America's greatest contribution to the culinary world and regionally, hats off to the south for putting a wonderful twist on this classic dish.  This recipe reduces the calories slightly...don't eat five pieces of it of course, but it does offer a healthier twist on the original version.

Preheat oven to 400F

In a very large rectangular baking pan, put one cup of butter flavored crisco to warm up to oven interior temperature.  You will need two deep pie plates to dredge the chicken.  Have two brown paper bags and a cake rack on hand for when you remove the chicken from the oven.

Oven Fried Chicken
8 pcs. of chicken, room temperature, dried with paper towels
2 large eggs
1 cup of chicken stuffing mix (I use Stouffers)
1/4 cup of semolina flour (finely ground)
1 cup of Tri Sum original potato chips (actually, using just the Tri Sums is also fun)
salt, pepper and garlic powder

Mix the eggs with a fork adding a pinch of salt, pepper and garlic powder.  Put the egg mixture in one of the pie plates.  Put the flour mixture in the other pie plate.  Dredge each piece of chicken in the egg wash and then in the flour mixture.  Shake off excess flour.  Put on a plate and season with salt, pepper and garlic powder.

Remove baking dish from oven.  Place each piece of chicken skin side down.  Bake at 400 for half an hour.  Open oven, turn each piece of chicken over and reduce heat to 350F.  Chicken is done when golden brown (about an hour cooking time and allow chicken to rest for 15 minutes).  Remove from pan and put each piece of chicken on brown paper to absorb excess grease).

Substitute Tri Sum original style potato chips for breadcrumbs in any recipe.