Move over, latkes, and make room in the fryer for a salty, tangy chicken dish, courtesy of NYC-based chefs and cookbook authors Max and Eli Sussman.
4 boneless, skinless chicken breast halves (about 6 oz. each)
3 c. packed salt-and-vinegar potato chips
2 c. unseasoned dried bread crumbs
2 c. all-purpose flour
4 lg. eggs
Canola or grapeseed oil for frying
1 tbsp. unsalted butter
1. Wrap a chicken breast half in plastic wrap and place it on a work surface. Using a rolling pin or a small, heavy frying pan, pound the chicken breast to an even thickness of about ¼ inch. Repeat with the remaining chicken breast halves.
2. Put the potato chips and bread crumbs in a food processor and pulse until finely ground and well mixed. Spread the crumb mixture on a large plate. Spread the flour on another large plate.
3. In a wide, shallow bowl, beat the eggs with a pinch of salt.
4. Dredge the chicken in the flour, then dip into the eggs, turning to coat; press each side in the crumb mixture to cover completely. Place on a baking sheet. Repeat to coat the remaining chicken pieces.
5. Set up two large frying pans and pour oil into each to a depth of ¼ inch. Warm the oil over medium heat, then place two breaded chicken breasts in each pan and cook until golden on the first side, about 4 minutes. Add ½ tbsp. butter to each pan, let melt, and tilt the pan to distribute it evenly. Turn the chicken breasts and add more oil if the pan seems dry. Cook until golden brown on the second side and opaque throughout, about 4 minutes longer.
6. Serve hot.
Photo: Alex Farnum / Courtesy of Max and Eli Sussman