Grandma Ellen’s Cold Picnic Barbecue Chicken

Step 1

Grease a rimmed baking tray large enough to hold 8 pieces of chicken in a single layer and set aside.

Step 2

Beat the eggs in a bowl just large enough to hold the largest piece of chicken. Place the flour and crushed chips in 2 separate bowls.

Step 3

Line up your bowls and your baking tray in this order from left to right: flour, eggs, crushed chips, baking tray.

Step 4

First, dip your chicken into the flour mixture and cover it completely and evenly. Shake off any excess flour.

Step 5

Dip it into the egg mixture, shaking off any excess, and then into the crushed chips, rolling it around to cover it completely. Place the piece of chicken on the baking tray, and repeat with the remaining chicken.

Step 6

Place in the fridge for 30 minutes minimum and up to 1 hour.

Step 7

Preheat the oven to 400°F.

Step 8

Melt the unsalted butter and drizzle it evenly over the chicken pieces.

Step 9

Bake uncovered for 40 to 50 minutes, or until the chicken reaches 180°F. Check periodically to make sure that the butter is not smoking; if it is, turn down the oven temperature slightly.

Step 10

Cool chicken , then refrigerate immediately.