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Baked Crispy Potato Chicken

Baked Crispy Potato Chicken

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    2 h 50 m
Ryan

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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Nutrition

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  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

naples34102
16

naples34102

6/19/2013

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.

Charlene1234
3

Charlene1234

4/17/2014

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.

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