This makes a yummy kids meal. It’s also a great gluten free recipe.
1 package skinless and boneless chicken thighs (2 pounds)
Three beaten eggs
1/2 cup potato starch
1/2 bag crushed Passover potato chips
1/2 tsp garlic powder
1/4 tsp pepper
Dry chicken thighs and break into small pieces. Dip each piece into egg mixture and then into potato starch mixed with spices. Redip into egg mixture then dip into crushed potato chips.
Pour 1/3 cup cottonseed oil into 9” skillet and a bring to a sizzle. Turn down because oil can easily catch fire. Place 4-5 pieces of coated chicken into oil. Allow to cook for 9 minutes and then turn. and repeat. Chicken should be brown. Keep repeating until all chicken is done. You may have to raise heat and decrease as oil gets too hot. Place all pieces on paper towel to absorb grease. Serve with sweet and sour sauce.