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Tater Crisp Chicken

Reviewed: May 2, 2009
Very easy recipe. I used only 5 chicken legs and removed the skin. I noted from a previous review that the amount of butter and potato flakes was more than you need, so I melted a bit of butter at a time and brushed it on each leg instead of dipping (less waste). I also added salt, garlic powder, paprika, and pepper to the potato flakes. Baked for 30-40 minutes. Also lined my baking pan with foil and sprayed with Pam for easy clean up and removal. I turned the chicken once after 20 minutes to crisp both sides. The chicken turned out fantastic! My husband (the picky eater) had a second helping. Thanks for posting! I will definitely make this again.
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