Reply #1: Well, not really a recipe per se.

[Denninmi]

Just prepare your chicken as you normally would. I always soak mine in water with a bit of vinegar and about a tablespoon of salt in a gallon of water. This draws out impurities. After it soaks 1 to 2 hours, I rinse, drain, and then for this particular application pat dry.

I would then dip them in either beaten egg or buttermilk, then into some flour mixed with salt, pepper, and any desired herbs/spices, let sit for a few minutes to allow the flour to absorb the moisture from the wet dip and bond to the chicken, then back into the egg or buttermilk dip, and then into the crumb dip (potato chip crumbs, bread crumbs, whatever).

Then, onto a cookie sheet and into the fridge for about half an hour to allow the second coating to absorb moisture, firm up, and adhere. Then, I personally oven fry on a foil lined shallow pan with a thin layer of melted butter/oil mixture. You could also deep fry or pan fry if you wanted to. Be sure to cook until the thickest parts of the meat are definitely done.

A couple of years back, America's Test Kitchen did essentially the exact same thing to make oven fried onion rings with a potato chip crumb crust, and those also turn out great.