Baked Crispy Potato Chicken |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 flavor. Ingredients:
3 skinless, boneless chicken breast halves, cut into chunks |
1 cup buttermilk |
3 bay leaves |
2 cloves garlic, crushed |
1/2 teaspoon salt |
1 teaspoon ground black pepper |
1 tablespoon grated parmesan cheese |
1 tablespoon all-purpose flour |
1 tablespoon garlic powder |
1 tablespoon paprika |
1/4 teaspoon ground cayenne pepper (optional) |
1 egg |
2 tablespoons water |
1 cup dry instant mashed potato flakes |
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 into 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 coating is browned and crisp, 15 to 20 more minutes.
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