Crispy Coated Potato Chicken Cakes Recipes

BAKED CRISPY POTATO CHICKEN

Steps:

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

CRISPY COATED POTATO CHICKEN CAKES

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add green onions; cook and stir 1 minute. Add water; heat to rapid boil over high heat. Reduce heat to medium; stir in milk and Cheese Sauce pouch until sauce is melted, about 1 minute.
• Remove from heat; stir in Potato pouch just until well blended. Let stand about 1 minute or until liquid is absorbed. Whip vigorously with fork until smooth. Stir in chicken and egg, until blended.
• Place crushed potato chips on plate. Drop 1/3 cupfuls potato mixture onto chips; roll in chips to coat. Shape into patties about 3 inches in diameter.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook patties in oil about 2 to 3 minutes on each side or until light brown. Drain on paper towels. Serve warm.

POTATO AND CHICKEN HASH CAKES

Steps:

• Grate potatoes, squeezing hard to remove liquid. Stir in chicken, onion, salt, pepper, flour, and some chopped herbs if you like. Stir in egg. Form into patties, squeezing out liquid as you go. Heat a coating of oil in a nonstick skillet over medium-high heat. Cook until golden and cooked through, 3 minutes per side.

CRISPY POTATO CAKE

Steps:

• Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
• Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
• Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.

CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES

Steps:

• Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
• Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.

CRISPY COATED CAJUN FRIES

Steps:

• Place cut potatoes into a large bowl of cold water. Soak for 10 minutes. In a large resealable plastic bag, combine the corn flour, corn meal, and Cajun seasoning. Shake the bag to blend. Drain the potatoes, but leave them wet. Place the fries in the plastic bag with the seasoning, and shake to coat.
• Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
• Cook fries in hot oil for 7 to 10 minutes, or until golden brown. Remove from the fryer to paper towels to drain. Season with a small amount of salt.

CRISPY CRUSTED BAKED CHICKEN~ROBYNNE

Steps:

• 1. Wash chicken pieces and pat dry; set aside.
• 2. Beat egg and mil in bowl
• 3. In another bowl mix potato flakes, garlic, salt and cheese.
• 4. Roll chicken first in egg mix, then in potato flakes mixture.
• 5. Melt butter in shallow baking pan. Roll coated chicken pieces in the butter and place them skin side up in the pan. I sprinkle chicken with dried parsley, but it is not necessary.
• 6. Bake at 400 F degrees for 30-45 minutes or until juices from thighs run clear when pierced with a fork. *I have a convection oven and it cooks quicker.
• 7. Transfer to serving platter. Enjoy!

SUPER CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 375°. In a shallow dish, combine potato flakes, Parmesan cheese, poultry seasoning and pepper. Place butter in another shallow dish. Dip chicken in butter, then coat with potato flake mixture. , Place on a lightly greased 15x10x1-in. baking pan. Bake, uncovered, 50-65 minutes or until juices run clear.