In a mixing bowl, combine all-purpose flour and kosher salt. Create a 3-step breading station with the flour mixture, beaten eggs, and panko breadcrumbs. Dredge each chicken leg in flour, egg, and panko, then transfer to a parchment-lined sheet tray. Chill breaded chicken for at least 15 minutes to let the breading set.
In a saucepot on low heat, whisk together melted butter with cayenne pepper, clover honey, and kosher salt. Keep warm and whisk occasionally to keep butter and honey mixture from separating.
Using a food processor, pulse chili crisp, potato chips, and vegetable oil together until chips are small, pea- sized pieces. Transfer to a lidded container and set aside.
Deep fry breaded chicken for 5-8 minutes until internal temperature reaches 165°F.
Serve fried chicken with a drizzle of warm spicy honey butter sauce and sides of potato chili crisp and pickle relish.
Ingredients
4 pieces Mountaire® Black Label Chicken Chop™, fresh, boneless, skinless
1 cup flour, all-purpose
1 tbsp. Kosher salt
6 large egg(s), beaten
6 cups panko breadcrumbs, plain 1/2 cup unsalted butter, melted
