Crispypotatochicken Recipes

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CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES



Crispy Baked Chicken Made With Instant Potatoes image

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

2/3 cup instant potato flakes
1/3 cup parmesan cheese, grated
1 teaspoon garlic salt
3 1/2 lbs frying chickens, cut up
1/3 cup butter, melted

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 POTATO CHICKEN



Crispy Potato Chicken image

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

1 large potato, peeled (about 8 oz)
3 -4 tablespoons dijon-style mustard
1 large garlic clove, minced
4 (6 ounce) bone-in skinless chicken breast halves
1 1/2 teaspoons olive oil or 1 1/2 teaspoons cooking oil
ground black pepper
fresh rosemary or fresh chives, snipped

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

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