Baked Crispy Potato Chicken

Baked Crispy Potato Chicken

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."
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Ingredients

2 h 50 m servings 203 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place chicken pieces, buttermilk, bay leaves, garlic, salt, and black pepper into a large resealable plastic bag and knead bag several times to mix buttermilk and seasonings with chicken. Squeeze air from the bag, seal, and refrigerate at least 2 hours (up to overnight) to marinate.
  2. Preheat oven to 375 degrees F (190 degrees C). Place a wire cooking rack into a roasting pan.
  3. Drain marinade from bag and discard bay leaves. Mix Parmesan cheese, flour, garlic powder, paprika, and cayenne pepper in a small bowl. Add Parmesan cheese mixture to chicken in the bag, close the bag, and shake to thoroughly coat chicken pieces with the mixture.
  4. Whisk egg and water in a shallow bowl. Place potato flakes into a separate shallow bowl. Dip floured chicken pieces in egg mixture; roll pieces in potato flakes to thoroughly coat. Arrange the chicken pieces on wire rack.
  5. Bake chicken for 15 minutes and turn pieces over on rack; continue baking until chicken is no longer pink inside and coating is browned and crisp, 15 to 20 more minutes.

Footnotes

  • Cook's Note:
  • For variation you can use flavored potato flakes; just be mindful of saltiness of the flakes combined with the Parmesan.

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Reviews

Read all reviews 4
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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 i...

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 ...

Super easy to make and the family loved it!!!

This was not as good as we had hoped. Followed the recipe exactly. The potato coating, while creative, did not turn out well. Very disappointed.

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