Add a little comfort to your dinner with home-style chicken. Pouch potatoes create the crispy garlic chicken coating everyone loves.
pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
teaspoon ground red pepper (cayenne)
3- to 3 1/2-pound cut-up broiler-fryer chicken
cup butter or margarine, melted
Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
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.
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.
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).
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 8 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.