Recipe by Ryan
"This recipe is adapted from one I found in a magazine to make it a little easier. It has less fat and fewer calories than fried chicken, with plenty of crispy flavor."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breast halves, cut into chunks
ground black pepper
grated Parmesan cheese
ground cayenne pepper
dry instant mashed potato flakes
While I find this recipe very good in theory or concept (or I wouldn’t have chosen it in the first place), in my mind it has a couple of obvious flaws. I loved the idea of soaking the chicken in buttermilk, particularly with its additions of fresh garlic and bay leaves. I also loved the idea of coating the chicken in both Parmesan cheese and potato flakes. Where I had the problem was with the garlic powder and paprika – well, frankly, with the Parmesan and flour too, but that’s a much smaller issue. To use the same amounts of paprika and garlic powder as you do Parmesan and flour just seems like…a misprint? A typo? This can’t be right. I used a good sprinkling of each, nowhere near a full tablespoon of each. And while you need a lot less paprika and garlic powder, you need a good deal more Parmesan and flour to coat all these chicken pieces (I cut mine in about 1” strips). I placed the coated chicken strips on a cookie sheet lightly greased with cooking spray. I drizzled them with melted butter and baked them at 400 degrees, about 15 minutes, turning them once about half way through. I served them with barbecue sauce and ranch dressing on the side for dipping. Very, very good – but with the above-mentioned adjustments.
I didn't have time to make the marinade, so I just did the second part of this recipe and it turned out great! I used boneless chicken thighs instead of breasts which I prefer because they are not as dry typically. Pretty quick and easy! I'd say it took about 15 minutes to do 6 chicken thighs... if that long and it crisped up nice and tan. I did put them on a rack on top of a cookie sheet and this kept them from getting soggy on the bottom side.
Super easy to make and the family loved it!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Crispy Potato Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 39
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an easy weeknight chicken dish that's a 5-star favorite.
See how to make a simple breaded and baked chicken recipe.
See how to make lemony chicken served with a savory mushroom sauce.