Description:

Crispy Baked Chicken to serve hot or cold

Source:

Joyce Anderson

Serves/Makes:4 servings

Ingredients

• 1 tbsp (15 ml) grated Parmesan cheese
• 1 tsp (5 ml) paprika
• 1 tsp (5 ml) garlic salt
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) pepper
• 1 broiler/fryer chicken (3-1/2 lbs (1.6 kg).), cut up and skin removed
• 2 eggs
• 2 tbsp (30 ml) water
• 1-1/2 cups (350 ml) mashed potato flakes
• 1/2 cup (125 ml) butter or margarine, melted

Preparation

• In a large resealable plastic bag, combine the first 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 13-inch x 9-inch baking dish; add chicken.
• Bake, uncovered, at 375 degrees (200 C.) for 30 minutes.
• Turn the chicken; bake 30 minutes longer or until juices run clear.

Comments

This calls for whole chicken, cut up - you can substitute your favorite pieces. This was featured in the June/July '98 Taste of Home magazine. With all the flavored potato flakes now available, you could have a real variety of flavors.