When I was growing up in suburban New Jersey, I honestly thought that fried chicken was chicken dipped in butter and then coated in broken potato chips. I know. I know. But this was how my mom always made it, and frankly, when your age is in the single digits, you’re just going to believe what people tell you. So when she said it was fried chicken, I took it as gospel.
I got older and wiser, discovered KFC (my mom was not a big fan of fast food, which is why it took me so longer to find out about it) and I learned to appreciate good fried chicken. Yum. But potato chip fried chicken still has a special place in my heart only because I have such fond childhood memories of it.
When I saw this recipe in the cookbook, I was ready to jump back into the warm waters of childhood nostalgia and make it. As it happens, my husband Tim’s mom used to also make potato chip chicken so he was happy to have it too. [Do we need to take a moment to consider the culinary wasteland that was suburban America in the 1970s? Let’s not.]
Was it as good as we remembered? The aphorism, “You never can go home again,” is true. Maybe our memories are faulty, but it just wasn’t as good as we remembered it. Nicholas (15) had no such exposure to potato chip chicken, so while he liked it, he didn’t love it. We all agreed that it wasn’t an improvement on standard breaded chicken using breadcrumbs or panko. We also thought it was a shame to crush an entire bag of potato chips for this purpose when we could just snack on them instead.