Roasted Garlic Oven-Baked Chicken

 

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

• 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 pieces are cut to bone (165°F).