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Tater Crisp Chicken
Definitely add some seasoning and parm. Overall, easy and different than the same old chicken. I did a few pieces with no butter or egg and they didn't brown as well. They tasted fine, but I think the butter gives a little flavor and seals juices in a little more. I don't use much, maybe two TBSP for eight tenders/drumsticks.
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Reviewed On:
Nov. 7, 2010
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