Baked Crispy Potato Chicken Food

BAKED CRISPY CHICKEN AND POTATOES

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
• To a small bowl, add the chicken, a good pinch of salt and a drizzle of olive oil, just enough to moisten the chicken. Toss well to coat and combine.
• To a large bowl add the breadcrumbs, parmesan cheese, black pepper, garlic powder, oregano and a good pinch of salt. Mix well to combine. Add the seasoned chicken to the breadcrumb mixture and toss well to coat the chicken in the breadcrumbs. Remove the coated chicken from the breadcrumbs, leaving any remaining breadcrumbs in the bowl. Spread the chicken evenly on the prepared pan. Add the diced potatoes to the remaining breadcrumb mixture and toss well to coat the potatoes in the remaining breadcrumbs. Nestle the potatoes in between the chicken on the prepared tray. Drizzle the chicken and potatoes with the olive oil and bake for 35 minutes or until golden brown, the chicken is cooked through and the potatoes are tender. Serve warm with lemon wedges if desired.

CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES

Steps:

• Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
• Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.

CRISPY POTATO CHICKEN

Steps:

• 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-in. x 9-in. baking dish; add chicken. Bake, uncovered, at 375° for 30 minutes. Turn the chicken; bake 30 minutes longer or until juices run clear.

CRISPY POTATO CHICKEN

Steps:

• Coarsely shred the potato. Transfer shredded potato to a bowl of ice water; let stand for 5 minutes.
• Stir together the mustard and garlic; mix well. Rinse chicken and thoroughly pat dry. Brush or spread the mustard mixture evenly on the meaty side of the chicken breast halves. Place the chicken, bone-side down, on a foil-lined 15 x 10 x 1 inch baking pan.
• Drain shredded potato. Thoroughly pat dry with paper towels (this step is important); place in a medium mixing bowl. Add olive oil, toss to mix well. Top each piece of chicken with about 1/3 cup potato mixture in an even layer, forming a "skin". Sprinkle lightly with pepper.
• Bake in a 425 degree oven for 35 to 40 minutes or until chicken is no longer pink and potato shreds are golden. (If potatoes are not browning, transfer pan to broiler. Broil about 5 minutes or till golden, watching closely.) Sprinkle with desired herb.

CRISPY BAKED POTATO

Steps:

• Preheat the oven to 400 degrees F.
• Poke holes all around the potato with a corn-on-the-cob holder (or fork), then rub it with the olive oil and sprinkle with salt and pepper. Put a metal skewer through the center of the potato lengthwise, put the potato in the oven and position a baking sheet on the rack below to catch any drippings. Bake until the potato is cooked through, 1 to 1 1/2 hours.
• Serve immediately with desired toppings.

BAKED CRISPY POTATO WEDGES

Steps:

• Cut each potato into 12 wedges; place in a large bowl. Add the remaining ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. , Bake at 425° for 20 minutes. Turn; bake 25-30 minutes longer or until crisp.

CRISPY BROWN SUGAR BAKED CHICKEN AND POTATOES

Steps:

• Preheat oven to 375 degrees. Grease or spray a large glass baking dish. Mix all dry ingredients in large ziptop bag.
• Rinse chicken, place into bag and shake to coat chicken. Remove chicken from bag and set aside.
• Add potatoes to bag and shake to coat. Pour potatoes and any extra flour and sugar mixture into greased baking dish.
• Add chicken to top of potatoes. Place butter cut into small peices around baking dish.
• Cover with foil and bake 45-60 minutes.
• Remove foil and broil for 1-5 minutes to make top of chicken crispy.

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY

Steps:

• In a large ziploc bag, add the flour, salt, pepper, garlic powder, onion powder, and stir to combine.
• In a wide dish, beat the eggs
• In a separate ziploc bag, crush your favorite type of potato chip.
• Preheat oven to 425°F (220°C).
• To bread the chicken, first place the chicken slices in the bag of seasoned flour and shake until completely coated, then pour the chicken into the egg mixture and stir with a slotted spoon until completely coated.
• Place the egg-coated chicken and place into the bag of crushed chips and shake until they are completely coated.
• Pour the potato chip-coated chicken onto a parchment paper-lined sheet tray.
• Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
• Serve with your favorite dipping sauce.
• Enjoy!

SUPER CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 375°. In a shallow dish, combine potato flakes, Parmesan cheese, poultry seasoning and pepper. Place butter in another shallow dish. Dip chicken in butter, then coat with potato flake mixture. , Place on a lightly greased 15x10x1-in. baking pan. Bake, uncovered, 50-65 minutes or until juices run clear.

BAKED CRISPY CHICKEN

Steps:

• In a small bowl, combine egg, vinegar, Worcestershire sauce, hot pepper sauce, and onion and celery salts.
• Place chicken pieces in a large bowl and pour vinegar mixture over it. Cover and marinate 2 hours or overnight in the refrigerator, turning chicken several times.
• Preheat oven to 400 degrees F. Melt butter in a large shallow baking dish in oven.
• Place potato flakes in a shallow dish and roll chicken pieces in flakes until well coated. Place chicken pieces skin-side down in baking dish into melted butter.
• Bake 30 minutes. Turn chicken pieces and bake 25 to 30 more minutes, or until cooked through.

CRISPY BAKED CHICKEN

Steps:

• In a shallow bowl combine the first six ingredients. Pour milk in another shallow bowl. Dip chicken in milk, then roll in the cornmeal mixture. , Place chicken in a greased 13-in. x 9-in. baking pan. Drizzle with butter. Bake, uncovered, at 375° for 50-55 minutes or until juices run clear.

CRISPY HERB BAKED CHICKEN

Steps:

• Heat oven to 375. Grease or line with foil and grease 15x10x1-inch baking pan or 13x9- inch pan. In medium bowl, combine potato flakes, Parmesan cheese and garlic salt; stir until well mixed. Dip chicken pieces into margarine; roll in potato flake mixture to coat. Place in greased pan. Bake at 375 for 45-60 minutes or until chicken is fork-tender and juices run clear.
• I used garlic powder instead of salt and boneless, skinless breasts and thighs instead of the entire chicken because that is what I had available.

EASY CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

CRISPY BAKED POTATOES

Steps:

• Mix 2 tablespoons olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Pierce 6 russet potatoes with a fork; rub with the oil. Bake on the top oven rack at 375 degrees F (put a baking sheet below to catch drippings) until tender, 50 minutes. Slice open and top with butter, salt, pepper and chives.

CRISPY BAKED CHICKEN

Steps:

• Heat the oven to 325 degrees. In a small bowl, stir together the brown sugar, paprika, salt, black pepper and cayenne with a fork or your fingers. Rub the spice mix all over the chicken. (You can do this step 1 to 12 hours ahead. Refrigerate uncovered, then bring to room temperature before cooking.)
• Place the chicken on a parchment-lined baking sheet, skin side up. Bake, without flipping, until the chicken is cooked through and the skin is crisp, 1 hour to 1 hour 15 minutes. Eat the chicken with pan drippings spooned over top.