Baked Crispy Potato Chicken

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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 203 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 2 tablespoons water
• 1 cup buttermilk
• 1 tablespoon all-purpose flour
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 2 cloves garlic, crushed
• 3 bay leaves
• ¼ teaspoon ground cayenne pepper (Optional)
• 3 skinless, boneless chicken breast halves, cut into chunks
• 1 cup dry instant mashed potato flakes

Recipe Instructions

Step 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.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Place a wire cooking rack into a roasting pan.

Step 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.

Step 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.

Step 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.