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Prep 15min
Total1hr15min
Ingredients9
Servings4
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Ingredients
1 1/2
cups mashed potato flakes
1
teaspoon seasoned salt
1/2
teaspoon paprika
1/4
teaspoon garlic powder
1/4
teaspoon pepper
1/4
cup butter, melted
1
tablespoon water
1
egg
1
(3 to 3 1/2-lb.) frying chicken, skin removed if desired
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Steps
1
Heat oven to 400°F. Spray 13x9-inch pan lightly with nonstick cooking spray.
2
In large bowl, combine potato flakes, seasoned salt, paprika, garlic powder and pepper. Add margarine; mix well. In medium bowl, combine egg and water; beat well.
3
Dip chicken pieces in egg mixture; thorougly coat all sides with potato flake mixture. Place chicken, skin side up, in sprayed pan.
4
Bake uncovered at 400°F. for 55 to 60 minutes or until chicken is fork tender and juices run clear.
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This baked chicken comes out deep golden brown and crispy, just like fried chicken. Since the chicken is baked however, clean-up is quick and there's no oil spatter or lingering order.
Coat chicken, with zero mess! Seal chicken, seasonings and breadcrumbs inside a freezer bag and shake for perfectly covered, crispy results. More smart freezer bag tips.
Potato salad, buttered baby peas and biscuits or cornbread make your chicken dinner complete.
You can purchase a whole chicken and carve it yourself, or you can purchase pre-packaged drumsticks, breasts or thighs depending on what cut of the bird you want to serve. The legs and thighs, the darker meats, will pack more flavor. Chicken breasts are a meatier option, but won’t have as rich of a flavor as the other cuts of the chicken.
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