Crispy Potato Chicken Recipes
CRISPY POTATO CHICKEN
This is a different way of doing chicken. The potato doesn't always get completely crispy for me and seems to have to do with the kind of spuds I use. Red potatoes seem to stay moister and don't crisp as well for me. I think you could easily sprinkle the potato with whatever seasonings strike your fancy (I hope to try chili powder some day) before popping them in the oven but my guys are not very adventurous. I found this recipe on the net a few years ago while searching for a new low fat way of making baked chicken.
Provided by pansies
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coarsely shred the potato. Transfer shredded potato to a bowl of ice water; let stand for 5 minutes.
- Stir together the mustard and garlic; mix well. Rinse chicken and thoroughly pat dry. Brush or spread the mustard mixture evenly on the meaty side of the chicken breast halves. Place the chicken, bone-side down, on a foil-lined 15 x 10 x 1 inch baking pan.
- Drain shredded potato. Thoroughly pat dry with paper towels (this step is important); place in a medium mixing bowl. Add olive oil, toss to mix well. Top each piece of chicken with about 1/3 cup potato mixture in an even layer, forming a "skin". Sprinkle lightly with pepper.
- Bake in a 425 degree oven for 35 to 40 minutes or until chicken is no longer pink and potato shreds are golden. (If potatoes are not browning, transfer pan to broiler. Broil about 5 minutes or till golden, watching closely.) Sprinkle with desired herb.
Nutrition Facts : Calories 275.9, Fat 3.9, SaturatedFat 0.8, Cholesterol 99.4, Sodium 117.2, Carbohydrate 16.4, Fiber 2, Sugar 0.7, Protein 41.5
CRISPY HERB BAKED CHICKEN
The secret ingredient is instant mashed potatoes, used to make the crispy coating.
Provided by DCANTER
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
- In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
- Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
- Bake for 45 to 60 minutes, or until chicken is tender and golden brown.
Nutrition Facts : Calories 557.3 calories, Carbohydrate 6.9 g, Cholesterol 217 mg, Fat 31.5 g, Fiber 0.5 g, Protein 58.8 g, SaturatedFat 14.8 g, Sodium 837 mg, Sugar 0.3 g
CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES
Make and share this Crispy Baked Chicken Made With Instant Potatoes recipe from Food.com.
Provided by 2Bleu
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
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.
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