OK, Frito-Lay has a new flavor of potato chips: "Balsamic Sweet Onion." I used to believe that balsamic vinegar could make just about anything taste better, but no more- these chips are so strange, I barely got the first one down. And I love potato chips, especially from a nice, new, freshly opened package when all the big chips are conveniently nestled there right on top.
The flavors of sweet onion, thyme and balsamic vinegar are nice, even nice together, but they do NOT belong together on a potato chip. Maybe it's the starchy, creamy goodness of the underlying potato clashing with the herby, oniony tartness. Maybe it's the simple flavor of fried potato rejecting the complexity that Frito-Lay tried to lay on top of it. Whatever 'it' is, the mix just doesn't work.
But wait, you say, this is the guy who never (ever!) throws food away! The guy who extracts stocky goodness from piles of bones, globs of fat and sad looking, limp vegetables. The guy who thinks wasting pan juices is a crime punishable by dinner with "the Ronald". Will he throw away a full-minus-one-chip-bag of Lay's? Can there be any possible use for a bag of crunchy, savory, herb-laced but mismatched mistakes? Therein lies the recipe for....
Frito-Lay Balsamic Sweet Onion Potato Chip Chicken.
- 2 boneless, skinless chicken breast halves
- 1/2 cup flour
- 2 eggs
- 1 large bag (minus the one chip you ate) Lay's Balsamic Sweet Onion Potato Chips (10.5-11 oz)
- Vegetable oil for frying
Lay one chicken breast flat on a cutting board. Put one hand flat on top of the meat and press the meat down to hold it in place. Using your other hand to hold a knife with the blade parallel to the board, slowly and carefully slice the meat flat-wise into two thin pieces each about 1/4 inch thick. Repeat with the other breast. Set aside.
Put the flour (unseasoned, because the chips have plenty) on a plate big enough to hold one piece of chicken flat. Set next to the chicken.
Crack the eggs (also unseasoned) into a wide bowl deep enough to hold them AND a piece of chicken at the same time. Beat lightly. Set next to the flour.
Crush the potato chips in the bag, using your hands, a rolling pin, or whatever you like. Go nuts, the crumbs need to be small. Pour the crushed chips into a wide bowl, and put that next to the eggs.
Put the first piece of chicken in the flour, rolling and turning it until every surface is coated, then shake off any excess flour, dip in the beaten egg to coat completely and then into the pulverized chips, layering on the chip crumbs as heavily as possible until no more will stick. Place on a rack and repeat the process with the remaining slices of chicken. Fry immediately or hold for up to half an hour.
Pour about 1/4 inch vegetable oil in a frying pan and heat over medium high until hot but not smoking. Gently lay the chicken pieces in the oil without crowding the pan. (Fry in batches if necessary, or use two pans.) When bottom is lightly browned and juices begin to show on the top, turn carefully to avoid splashes and fry the other side until done. Transfer to a rack in a paper towel lined pan and serve immediately. (Or, you can hold in a 225 oven until the rest of dinner is ready, but they won't be quite as crispy.)
You'll be shocked at how nicely the balsamic/thyme/onion/potato flavor fits with the chicken. In fact, it's one of the better coatings I've ever used, and I hope they keep making these chips. That doesn't seem likely....
As you can see, I served the chicken with mashed potatoes and very young green beans from the garden. It was a nice dinner, simple and good. But these would also work well on hamburger buns with lettuce, tomato, onion and a big slather of mayo, too. Maybe some homemade potato salad. Coleslaw. Iced tea. Stop me now, please....