When we were in Portland, ME this summer we stopped at a little gourmet food shop after we left Portland Head Light and Fort Williams Park. If you're ever in that area, make sure you check out The Buttered Biscuit which is about 2 miles outside the park on the main road. Not only do they have a cute name, they have amazing homemade food! If I had known better, we would have picked up lunch first and taken it to the park for a picnic. Now you know!
This particular day they had a chicken salad wrap which include pecans and cranberries, and a unique fennel based coleslaw which I chose for lunch. JR (pictured above) tried the barbecue potato chip chicken and a cumin based yellow rice. We both enjoyed everything, especially the dessert bars (date and peanut butter) we brought back to the hotel for a late night snack!
Not too long ago I was stumped on ideas for dinner when I remembered we had a half a bag of leftover barbecue potato chips. The Buttered Biscuit became my inspiration for dinner. This wasn't an exact replica, I have no idea how they make their chicken, but it was good and a unique way to prepare chicken. I served the chicken with zucchini sauteed with onions and peppers.
If you can't make it to Portland anytime soon, give this dinner a try instead!
Here is what you'll need:
- 2 boneless chicken breasts, cut in half lengthwise into 2 thinner pieces (4 pieces total)
- 1/2 cup flour
- 1 egg, beaten
- 1/4 cup barbecue sauce
- 1 1/2 cups crushed barbecue potato chips
- 1 Tbsp butter and 1 Tbsp vegetable oil for frying
Place the flour in a shallow bowl. Mix egg and barbecue sauce in another shallow bowl. Place crushed potato chips in their own separate shallow bowl.
Take 1 piece of chicken dip in flour, turning until the entire piece is coated with the flour. Dip the floured chicken into the egg mixture, turning until the entire piece is coated well. Dip the egged chicken into the potato chips, turning until well coated (you don't want any of the egg or chicken showing through).
Place chicken into preheated frying pan and cook until browned about 5-7 minutes. Turn the chicken over and brown the second side, about 5 minutes. Transfer to a plate until remaining chicken pieces are cooked. Serves 4.
Source: Inspired by The Buttered Biscuit in S. Portland, ME