potato chip-crusted shake 'n bake wings
I'm usually partial to the frying method when it comes to wings, but had to give this a shot. We came up with the idea here for this week's Sol Sunday menu. As usual, when something seems too cool to be totally original a quick web search confirms that intuition. The first 2 or 3 Google hits were links to a Paula Deen potato chip crusted chicken. The photos looked horrible though. In fact, pretty much all websites that had recipes for potato chip crusted chicken looked undesirable and weak (to put it nicely).
The first plan we had was actually to recreate Shake 'N Bake chicken. Most online sites attempting to mimick this are using seasoned flour or breadcrumbs. I've never eaten Shake 'N Bake chicken in my life, so I honestly don't know what the texture is. I was only going by the assumed texture of the picture on the packaging. It should look and crunch similar to eating fried chicken. Shake 'N Bake ingredients are basically flour, seasonings, fat, dextrose, coloring, and yeast. Bringing potato chips in as an ingredient helped by adding fat to the mix. This has to be beneficial to the ideal crust because the starch needs something to meld with. Anything water-based needs to fully evaporate before crispiness is achieved. I put the chips in a food processor with panko, sweet potato flour, potato flakes, salt, and seasoning. The wing sections were brined for 24 hours, then soaked in buttermilk for 4 hours, pressed into the shake and bake mix, and baked.
I need to make some modifications, but the jumping point is solid... and the potato flavor is strong.