- 1 cut-up frying chicken or 3 large split chicken breasts
- 1 cup buttermilk
- 2 cloves garlic, crushed
- 1 tablespoon black pepper
- 1 tablespoon bay seasoning mix
- 1 teaspoon salt
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper, optional
- ¼ cup melted butter
- 2 tablespoons olive oil
- 1 egg
- 1 cup Potato Buds (dried potato flakes)
- Pull skin off chicken and discard skin or use to make chicken stock. If using chicken breasts, cut in half with cleaver or large butcher knife.
- Place in large sealable bag or marinating container along with buttermilk, garlic, black pepper, bay seasoning and salt and allow to marinate at least 2 hours in refrigerator or overnight, if possible.
- Preheat oven to 375° degrees.
- Drain marinade. Mix Parmesan, garlic salt, paprika, garlic powder and red pepper, if using, in small bowl.
- Add to bag and shake until pieces are well coated. Mix melted butter and oil and pour into bottom of 13-inch-by-9-inch-by-2-inch baking dish.
- Whisk egg in shallow bowl with 2 tablespoons water.
- Dip chicken in egg mixture and roll in potato flakes.
- Arrange in baking dish (bone side up if using split breasts) and bake for 30 minutes.
- Flip over chicken and return to oven for 30 more minutes, or until juices run clear.
- Immediately remove from baking dish and drain on paper towels.
Leave a Reply