I Made It


I’ve managed to maintain my sanity this week.  I made it through Wednesday and today without a meltdown of my own nor did I “knead” to bake today (though I seriously contemplated making brownies and had a big-time craving for homemade chocolate pudding, something I haven’t had in years).  I even managed to get supper made ahead of time before I had to head out the door this afternoon for my parent-teacher conference at Sarah’s school.  Tim put it in the oven for me, and when I returned, it smelled delicious! 

So, here’s what I made, a tweaked oven-fried chicken recipe that satisfied my latest craving for potato chips.  It relies on the very basic but core spices in my kitchen: salt, pepper, garlic, oregano, basil, and dill.  I think that with these spices, you can make almost anything taste spectacular!

Ritzy Potato Chip Chicken

  • 3 cups water
  • 1/4 cup salt
  • 1 tsp garlic powder
  • 3 lbs bone-in chicken (drumsticks, thighs, whatever you have), skin and excess fat removed
  • 2 cups potato chips, crushed
  • 18 Ritz crackers, crushed
  • 1/2 tsp. garlic powder
  • 1/4 cup Parmesan cheese
  • 2 eggs
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dill
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano

For the brine, combine water, 1/4 cup salt, and 1 tsp. garlic powder  in a large resealable plastic bag.  Add chicken.  Refrigerate for 2-3 hours. 

Remove chicken from brine, pat dry; set aside.  Line a rimmed baking sheet with foil; place wire rack into the lined sheet.  Brush the wire rack with oil. 

Preheat oven to 400 degrees.  In shallow dish, combine potato chips, crackers, 1/2 tsp garlic powder, and Parmesan cheese.  In another shallow bowl, combine eggs, black pepper, salt, 1/2 tsp garlic powder, dill, basil, and oregano.  Dip chicken, one piece at a time, in egg mixture, then in potato chip mixture, lightly pressing chicken into mixture to thoroughly coat all sides.  Place chicken on wire rack.  Bake in oven for 45-60 minutes or until golden brown and juices run clear (internal temperature should be above 160 degrees).  Remove from oven; let rest for 5 minutes.

Roasted Red Potatoes

  • 6 red potatoes, scrubbed
  • 1/4 cup vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp dill

Preheat oven to 400 degrees.  Cut potatoes into eighths (about 1-1/2″ pieces).  Toss with vegetable oil.  Place on foil-lined rimmed baking sheet.  Sprinkle with salt, pepper, garlic, and dill.  Bake in oven for 45-60 minutes or until browned and tender, stirring once to prevent sticking and allow for more even browning.


2 responses »

  1. Loving your blog so far. Hope you don’t mind, but I’ve been printing the recipes you post and plan on making a binder for them.

  2. the brine makes it salty, along with the chips(partially neutralized by the ritz),and the herbs – herbal, savory,biting? – till the dill which always runs sweet! So rather than sweet-sour, you have sweet-sweet with strong herbal ovetones. Which would like 🙂 Thus the modification to the “dill” potato salad, which called for 1/3 less dill when added and no onions, which when cooked turn sweet. So what version of the recipe(with amendments) do you have
    luv ya

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