Recipe Of The Month: Baked Crispy Potato Chicken

Ingredients

Original recipe yields 4 servings

Ingredient Checklist

• 3 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves, cut into chunks
• 1 cup buttermilk
• 3 eaches bay leaves
• 2 cloves garlic, crushed
• ½ teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• ¼ teaspoon ground cayenne pepper
• 1 egg
• 2 tablespoons water
• 1 cup dry instant mashed potato flakes

Directions

Instructions Checklist

• Step 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.
• Step 2
  Preheat oven to 375 degrees F (190 degrees C). Place a wire cooking rack into a roasting pan.
• Step 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.
• Step 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.
• Step 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.

Cook's Note:

For variation you can use flavored potato flakes; just be mindful of saltiness of the flakes combined with the Parmesan.

Nutrition Facts

Per Serving:

203 calories; protein 23.2g 47% DV; carbohydrates 17.8g 6% DV; fat 4.3g 7% DV; cholesterol 95.7mg 32% DV; sodium 443.3mg 18% DV.