Posts Tagged ‘Cliff Phillips’

Cliff’s “I Have No Fear of Cholesterol” Potato-Chip Chicken

Friday, July 2nd, 2010

This chicken recipe strikes me as appropriate for July 4. Something about its excess of fat and good nature is very American.
I was inspired to seek out this recipe by Ginny Ray, my editor at the Shelburne Falls and West County Independent. (This long name represents a very small paper. It’s a good paper as well as a small one, however.)
Ginny told me that Cliff and Kelly Phillips are making a culinary splash these days in Shelburne Falls, Massachusetts, with Cliff’s Smokin’ Backyard Barbecue. Every Friday night they offer a special meal at the local VFW post, and in warm weather one can find them there on other days as well offering simpler fare. 

Cliff parks a huge smoker outside the VWF building and generates wonderful smells. I was fortunate enough recently to buy some of his pulled pork.

I asked Kelly for a recipe, and she responded with a family favorite that she described as “yummy in your tummy.” The secret ingredient in Cliff’s chicken recipe may surprise you. In fact, I had never purchased Miracle Whip before making this dish. Overseas readers may not even be familiar with it! Basically, it’s a lot like mayonnaise. It’s sweeter, however, with extra vinegar and spices. 
I admit that I strayed from the recipe A LITTLE when I made it. I had no onion or garlic powder so I used the real things (very finely chopped) and added a few dried herbs. I think Creole seasoning might be nice in the sauce, too.

Cliff’s chicken came out just a little crunchy and very moist indeed, thanks to its high fat content. I wouldn’t make it again immediately: although you might not guess it from reading this blog, I do try to keep my diet reasonably healthy. The chicken is a fun occasional dietary extravagance, however.

The Chicken
1 cut-up chicken
1 cup Miracle Whip (plus more if needed)
1/2 to 1 teaspoon pepper
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
hot sauce to taste
1 large bag potato chips, crumbled (These can be any flavor you like; Kelly says ridged ones work best. I used about half of a 14-ounce bag, but one could use a few more, I suppose!)
Pat the pieces of chicken dry. Preheat the oven to 400 degrees. In a mixing bowl combine the rest of the ingredients (except the potato chips), adjusting for taste with the pepper and hot sauce.
Coat the chicken pieces with this mixture and then roll and press well into crumbled chips. Arrange them on a baking sheet, making sure not to overcrowd.
Bake the chicken for 35 to 40 minutes, until the chicken juices run clear. 

Serve with your favorite salad and barbeque sauce. Serves 4 to 6.

Happy Independence Day! Don't forget to wear red, white, and blue....