Ingredients
1 frying chicken (3 lb.), cut in pieces
1 egg
1/4 c. milk or half and half
1 c. instant potato flakes
1 tsp. garlic salt
1 tsp. paprika
1 tsp. poultry seasoning
1/2 c. Parmesan cheese
2 Tbsp. melted butter or margarine
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Domed stoneware baker traps steam for artisan crust at home
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Baking steel for superior heat transfer — pizza, artisan bread
Broiler-like torch attachment — even sear on sous vide proteins
Domed stoneware baker traps steam for artisan crust at home
You're reading one of recipes available free. Full library with Gastronome.
Wash chicken. Trim off excess fat. Pat dry. Set aside. In a bowl, beat egg and milk. In another bowl, combine potato flakes, garlic salt, paprika and poultry seasoning. Blend in cheese. Dip chicken in egg mixture. Then roll them in potato flake mixture to coat evenly on all sides. Place chicken in baking dish or pan. Sprinkle with melted butter. Bake at 400° for 35 minutes, turning chicken once. Increase oven temperature to 425°. Bake another 10 to 15 minutes or until chicken is tender and juices run clear when pierced with fork.