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Steps
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 skin side down. Drizzle with butter. Discard any leftover potato and egg mixtures.
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 (170°F for breasts; 180°F for thighs and legs).
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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.
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