Recipe Roundup
Crispy Potato Chicken

1 cut-up frying chicken or 3 large split chicken breasts
1 cup buttermilk
2 cloves garlic, crushed
1 tablespoon black pepper
1 tablespoon bay seasoning mix
1 teaspoon salt
1 tablespoon grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon red pepper, optional
1/4 cup melted butter
2 tablespoons olive oil
1 egg
1 cup Potato Buds (dried potato flakes)

Pull skin off chicken and discard skin or use to make chicken stock. If using chicken breasts, cut in half with cleaver or large butcher knife. Place in large sealable bag or marinating container along with buttermilk, garlic, black pepper, bay seasoning and salt and allow to marinate at least 2 hours in refrigerator or overnight, if possible. Preheat oven to 375 degrees. Drain marinade. Mix Parmesan, garlic salt, paprika, garlic powder and red pepper, if using, in small bowl. Add to bag and shake until pieces are well coated. Mix melted butter and oil and pour into bottom of 13x9x2-inch baking dish. Whisk egg in shallow bowl with 2 tablespoons water. Dip chicken in egg mixture and roll in potato flakes. Arrange in baking dish (bone side up if using split breasts) and bake for 30 minutes. Flip over chicken and return to oven for 30 more minutes, or until juices run clear. Immediately remove from baking dish and drain on paper towels.

Servings: 6. Serving Size: 1/2 breast. Per serving: 291 calories, 32.1 g protein, 11.2 g fat, 12.5 g carbohydrates, 947 mg sodium, 118 mg cholesterol


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