Betcha Can't Eat Just One...

Dear Mrs. Long,

I suppose it shouldn't be a surprise that a recipe consisting solely of potato chips, garlic, butter and chicken tastes like heaven, but boy was I glad my suspicions were verified when I made your "Oven Fried Chicken" the other night. It was a real crowd pleaser. The crisp, salty, buttery crust couldn't have tasted more like actual fried chicken. I'm sure it's not exactly a healthy alternative to the real thing, but it sure as heck was a lot easier to make. The "Perfection Salad" I made that same night didn't remotely live up to its name, but I'd suggest you give serious thought to renaming this recipe "Perfection Chicken" - if anything, you'd be selling it short!

Many thanks and congratulations on an outstanding recipe!

Best,

Sam L.

Oven Fried Chicken
(Adapted from recipe by Mrs. Dorsey Long, Laverne H.S., Laverne, OK in Favorite Recipes of American Home Economics Teachers: MEATS Edition, Copyright 1962)

1 whole chicken cut into pieces
1 clove garlic
1/4 lb butter
1 package plain potato chips

Soften butter. Crush garlic in butter. Roll chicken in butter and garlic then in crushed chips. For an easy and even way to coat the chicken with the crushed chips, put them in freezer bag and shake, shake, shake! Once coated with chips, place on a flat pan or in a baking dish and bake in oven for 45 minutes at 350. To get an extra crispy crust, move up to the top rack of the oven for the last ten minutes or put under broiler briefly until desired crispiness is achieved.









PS - Don't worry, I serve veggies too... with Hidden Valley Ranch, of course! The tray is vintage from my mom's collection. I always coveted it and finally got her to turn it over to me a couple years ago.