- 1 large chicken breast
- IRIE Buffalo Chicken Seasoning
- in a ziplock bag, coat chicken with Buffalo Chicken Seasoning, let sit for at least an hour to one day
- pre-heat toaster oven to 300-400
- place on grilling rack, cook for 15-20 minutes or until done
- red chili powder
- garlic powder
- sweet smoked paprika
- liquid smoke
- 3rd Degree hot sauce
- 1 large baking potato
- slice potato into chips (as thick as you desire)
- place sliced potato into bowl of cold water for at least 30 minutes
- in a separate bowl, mix first 8 ingredients into a paste
- dry potato chips, then mix with paste
- grill on George Foreman Grill (or whatever you have, you could bake them)
until cooked through and crispy.
This was definitely a meal with a lot of flavour and a lot of kick. The chicken was very simple and did taste great. HOWEVER, I coated the chicken with the BC Seasoning and made it into a crust - which was waaaaay too much. Overpowered the dish and by the end, was too much. Next time I would mix it with flour/cornmeal to make a crust, or just put less seasoning next time.
IRIE BC seasoning really doesn't taste like Buffalo sauce in any way, but its a great seasoning in general.
The Kerala Chips come from a vague recipe of a french fry seasoning LJ's parents make. They are from Kerala, a province in the South of India, where some of the spiciest Indian food comes from. I don't know if this recipe actually comes from Kerala, but it works for me.
This was a good little meal, and on of the first I cooked for the summer. It was packed with flavour (too much in some cases) and I was definitely reaching for my drink after almost every bite. The Kerala Chips turned out perfect (I didn't know how 'grilling' them on the GF Grill would work, but it worked great).
ICR WINNER: me