Baked Crispy Potato Chicken

            

This recipe is adapted from one I found in a magazine to make it a little easier. It has less fat and fewer calories than fried chicken, with plenty of crispy flavors.

 

Ingredients

 

Directions

  1. Place chicken pieces, buttermilk, bay leaves, garlic, salt, and black pepper into a large resealable plastic bag and knead bag several times to mix buttermilk and seasonings with chicken. Squeeze air from the bag, seal, and refrigerate at least 2 hours (up to overnight) to marinate.
  2. Preheat oven to 375 degrees F (190 degrees C). Place a wire cooking rack into a roasting pan.
  3. Drain marinade from bag and discard bay leaves. Mix Parmesan cheese, flour, garlic powder, paprika, and cayenne pepper in a small bowl. Add Parmesan cheese mixture to chicken in the bag, close the bag, and shake to thoroughly coat chicken pieces with the mixture.
  4. Whisk egg and water in a shallow bowl. Place potato flakes in a separate shallow bowl. Dip floured chicken pieces in egg mixture; roll pieces in potato flakes to thoroughly coat. Arrange the chicken pieces on wire rack.
  5. Bake chicken for 15 minutes and turn pieces over on rack; continue baking until chicken is no longer pink inside and a coating is browned and crisp, 15 to 20 more minutes.

 

Footnotes

  • Cook’s Note:
  • For variation you can use flavored potato flakes; just be mindful of the saltiness of the flakes combined with the Parmesan.
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