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Crispy Oven-Fried Potato Chicken

Source of Recipe

Taste of Home, June/July 98, pg.32


Recipe Introduction

I have made this with 3 bone-in chicken breasts and cut the other ingredients in half.

List of Ingredients

1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon pepper
1 broiler/fryer chicken (3 1/2-4 lbs.) -- cut up and skin removed (or bone-in chicken breasts)
2 eggs
2 tablespoons water
1 1/2 cups instant mashed potato flakes
1/2 cup butter -- melted


Recipe

Preheat oven to 375 degrees.

In a large resealable plastic bag, combine the 1st five ingredients.

Add chicken in two batches; shake to coat.

In a shallow bowl, beat eggs and water.

Dip chicken in egg mixture, then coat with potato flakes.

Pour butter into a 13x9 pan; add chicken meaty side down.

Bake, uncovered, at 375 degrees for 30 minutes.

Turn the chicken; bake 30 minutes longer or until juices run clear.