| 1/2 | package (7.2-ounce size) Betty Crocker® roasted garlic mashed potatoes (1 pouch) |
| 1/2 | teaspoon ground red pepper (cayenne) |
| 1 | egg |
| 1/2 | cup buttermilk |
| 3- to 3 1/2-pound cut-up broiler-fryer chicken |
| 1/3 | cup butter or margarine, melted |
Serve with...
Collard Bread
Total Time:
1 hour 25 min
| 1. | Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray. |
| 2. | In shallow dish, stir together potatoes (dry) and red pepper. In another shallow dish, beat egg with fork or wire whisk until foamy; stir in buttermilk. |
| 3. | Dip chicken pieces into egg mixture, then roll in potato mixture to coat. Place in pan. Drizzle with butter. |
| 4. | Bake uncovered 30 minutes. Turn chicken; bake 20 to 25 minutes longer or until coating is golden brown and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). |
| No changes.
|
|
| Serve with cornbread or biscuits and cooked greens.
|
|
| For an herbed version of this crispy baked chicken, use 1 pouch Betty Crocker® butter & herb mashed potatoes instead of the roasted garlic variety.
|
Nutrition Information:
660 ( 370); 41g ( 17g, ncg); 45mg; 310mg; 22g ( 2g, ncg); 51g 16%; 18%; 8%; 14% 1 ; 1/2 ; 0 ; 7 ; 1/2 1 1/2