Baked Crispy Potato Chicken Recipes

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CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES

Make and share this Crispy Baked Chicken Made With Instant Potatoes recipe from Food.com.

Provided by 2Bleu

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5



Crispy Baked Chicken Made With Instant Potatoes image

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.

2/3 cup instant potato flakes
1/3 cup parmesan cheese, grated
1 teaspoon garlic salt
3 1/2 lbs frying chickens, cut up
1/3 cup butter, melted

CRISPY POTATO CHICKEN

We think this savory chicken tastes just as good cold as it does hot. It's perfect for a family dinner at home or to take along on a picnic. The potato-flake coating covers the poultry pieces evenly and bakes to a beautiful golden brown. -Dorothy Bateman, Carver, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4 servings.

Number Of Ingredients 10



Crispy Potato Chicken image

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.

Nutrition Facts :

1 tablespoon grated Parmesan cheese
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon pepper
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up and skin removed
2 eggs
2 tablespoons water
1-1/2 cups mashed potato flakes
1/2 cup butter, melted

CRISPY POTATO CHICKEN

This is a different way of doing chicken. The potato doesn't always get completely crispy for me and seems to have to do with the kind of spuds I use. Red potatoes seem to stay moister and don't crisp as well for me. I think you could easily sprinkle the potato with whatever seasonings strike your fancy (I hope to try chili powder some day) before popping them in the oven but my guys are not very adventurous. I found this recipe on the net a few years ago while searching for a new low fat way of making baked chicken.

Provided by pansies

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7



Crispy Potato Chicken image

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.

Nutrition Facts : Calories 275.9, Fat 3.9, SaturatedFat 0.8, Cholesterol 99.4, Sodium 117.2, Carbohydrate 16.4, Fiber 2, Sugar 0.7, Protein 41.5

1 large potato, peeled (about 8 oz)
3 -4 tablespoons dijon-style mustard
1 large garlic clove, minced
4 (6 ounce) bone-in skinless chicken breast halves
1 1/2 teaspoons olive oil or 1 1/2 teaspoons cooking oil
ground black pepper
fresh rosemary or fresh chives, snipped

CRISPY BROWN SUGAR BAKED CHICKEN AND POTATOES

Make and share this Crispy Brown Sugar Baked Chicken and Potatoes recipe from Food.com.

Provided by MARIA MAC

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9



Crispy Brown Sugar Baked Chicken and Potatoes image

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.

Nutrition Facts : Calories 673.4, Fat 7.9, SaturatedFat 4.2, Cholesterol 83.7, Sodium 147.8, Carbohydrate 113.7, Fiber 6, Sugar 41.6, Protein 36.6

4 boneless skinless chicken breasts
4 medium potatoes, peeld diced to 1 inch
1 1/2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon basil
1 dash salt and pepper
2 tablespoons butter or 2 tablespoons margarine

CRISPY BAKED POTATO

Provided by Sunny Anderson

Categories     side-dish

Time 1h35m

Yield 1 serving

Number Of Ingredients 3



Crispy Baked Potato image

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.

1 russet potato
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

CRISPY BAKED 'FRIED' CHICKEN

Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.

Provided by Cat Cora

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10



Crispy Baked 'Fried' Chicken image

Steps:

  • Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
  • Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
  • Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
  • In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
  • Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
  • Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
  • Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
  • Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage
Serving suggestion: Easy Greens, recipe follows

CRISPY BAKED POTATOES

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Number Of Ingredients 0



Crispy Baked Potatoes image

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.

MAPLE-GLAZED CHICKEN AND CRISPY POTATOES

A juicy whole chicken with a sweet maple glaze, crispy potatoes and a fresh green salad in under 30 minutes? Yes, please! The trick is to break down the chicken into smaller pieces so it cooks faster in the oven.

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14



Maple-Glazed Chicken and Crispy Potatoes image

Steps:

  • Preheat the oven to 450 degrees F.
  • For the potatoes: Place the potatoes in a medium saucepan, cover with cold water by 1 inch and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with the tip of a sharp knife, about 15 minutes. (This is a good time to start the chicken.)
  • Drain the potatoes and transfer to a large skillet (not nonstick). Gently flatten the potatoes so the skin bursts but the potatoes still hold together (see Cook's Note).
  • Drizzle the olive oil all over the potatoes and set the skillet over medium heat. Cook for about 8 minutes, flipping halfway through, until the potatoes are golden brown on both sides. Sprinkle all over with the seasoned salt and gently toss to coat.
  • For the chicken: Heat a large cast-iron skillet over medium-high heat. Add the olive oil to the skillet and make sure it gets very hot. Pat the chicken dry with paper towels and sprinkle all over with the seasoned salt. Place the chicken skin-side down in the skillet and cook, undisturbed, until the skin is golden but not too dark, 4 to 5 minutes. Without flipping the chicken over, bake until firm to the touch and an instant-read thermometer inserted into thickest part (avoiding the bone) registers 165 degrees F, 12 to 14 minutes. (This is a good time to finish the potatoes.)
  • Remove the skillet from the oven and flip the chicken. Brush the skin with the maple syrup. Drizzle any of the remaining maple syrup over the chicken.
  • For the salad: Whisk the vinegar, garlic, mustard, maple syrup, salt and olive oil together in a medium bowl until combined; season with pepper. Set aside so the garlic can infuse the dressing, about 5 minutes. Remove the garlic and lightly toss the lettuce with the dressing in the bowl.

1 pound fingerling potatoes
1/4 cup olive oil
1/2 teaspoon seasoned salt, such as Lawry's
One 3 to 4-pound chicken, cut into 8 pieces
1 tablespoon olive oil
1 tablespoon seasoned salt, such as Lawry's
1/4 cup pure maple syrup
2 tablespoons white wine vinegar
1 clove garlic, lightly crushed
1 teaspoon Dijon mustard
1 teaspoon pure maple syrup
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 heads butter lettuce, leaves separated

POTATO CHIP CHICKEN

"This is one of the best recipes I've ever used," notes Jody Roberts from her home in Hollister, California. Crushed potato chips make the crispy coating for the moist tender chicken. "Not only is it quick and easy, but I think it tastes better than fried chicken," she adds.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7



Potato Chip Chicken image

Steps:

  • In a large resealable plastic bag, combine the potato chips, parsley, salt, paprika and onion powder. Brush chicken with mayonnaise; add chicken to the crumb mixture and shake to coat. , Place in an ungreased microwave-safe 11x7-in. baking dish. Cover with paper towels; cook on high for 6-8 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 248 calories, Fat 13g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 471mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein.

1 cup coarsely crushed potato chips
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1 pound boneless skinless chicken breast halves
2 tablespoons mayonnaise

CHICKEN DIANE WITH CRISPY ROASTED POTATOES

One of my husband's favorite dishes is steak Diane but I'm not a big red meat eater. So, I came up with this chicken version made with a sauce that has the same flavors as the original. I serve it alongside "crispy on the outside but creamy on the inside" roasted potatoes that cook in the time it takes to make the chicken.

Provided by Megan Mitchell

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15



Chicken Diane with Crispy Roasted Potatoes image

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the potatoes on a sheet pan. Drizzle with 2 tablespoons of the ghee and toss to coat. Liberally sprinkle with flaky sea salt then arrange all the potatoes cut-side down. Roast in the oven until golden brown, crispy and easily pierced with a paring knife, 18 to 20 minutes.
  • While the potatoes roast, prepare the chicken: Liberally season both sides of the breasts with kosher salt and pepper.
  • Heat a 10-inch cast-iron skillet over medium heat. Add 1 tablespoon of the remaining ghee followed by the chicken. Cook until golden brown, 3 to 4 minutes per side. (The chicken does not need to be fully cooked at this point.) Remove to a shallow bowl or plate.
  • Next, add the remaining 1 tablespoon ghee followed by the shallot and garlic; cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 6 minutes, then season with kosher salt and pepper.
  • Remove the skillet from the heat and add the cognac or brandy. Carefully ignite the alcohol with a match and place back on the heat. Cook until the flame subsides, 10 to 15 seconds.
  • Add the stock, cream, Dijon and Worcestershire sauce. Stir together and taste for seasoning, adding more salt or pepper if needed. Add the chicken breasts and simmer until the sauce thickens and the chicken is cooked through, about 5 minutes.
  • To serve, divide the potatoes between 2 shallow bowls or plates followed by the mushroom sauce and chicken. Sprinkle with the chives, parsley and more pepper.

1 pound baby Yukon gold potatoes, cut in half
4 tablespoons unsalted ghee, melted
Flaky sea salt, such as Maldon
2 boneless, skinless chicken breasts
Kosher salt and freshly cracked black pepper
1 large shallot, halved and thinly sliced
1 clove garlic, grated or minced
10 ounces cremini mushrooms, stemmed and thinly sliced
1/4 cup cognac or brandy
1/2 cup low-sodium chicken stock
1/4 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoon minced chives
1 tablespoon finely chopped flat-leaf parsley

CRISPY ROASTED POTATOES

As a kid growing up, I always loved these slightly spicy, yet crispy, roasted potatoes. If only I had known then how easy they were to make!

Provided by Lindsay W

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h5m

Yield 5

Number Of Ingredients 6



Crispy Roasted Potatoes image

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.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 36.5 g, Fat 8.4 g, Fiber 3.9 g, Protein 4.3 g, SaturatedFat 1.2 g, Sodium 195.2 mg, Sugar 2.4 g

2 ½ pounds red potatoes, cubed
3 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon garlic salt
¼ teaspoon ground black pepper
¼ pinch paprika

CRISPY BAKED CHICKEN

For pull-apart tender chicken with crisp, deeply spiced skin, rub it with a spicy-sweet mix and roast it low and slow while you're doing something else. Because this chicken is cooked at a moderately low temperature, the spices will bloom but not burn, and the chicken fat will render slowly and completely (which means you don't need any oil). The smoky rub in this recipe will turn the chicken skin into what tastes like a barbecue potato chip, but you can use other spice blends, too, like garam masala or Montreal steak seasoning. Just be sure your mix includes sugar for browning and salt for accentuating flavors. Whole chicken legs (with the thigh and drumstick attached) provide a more generous portion of juicy meat and skin that shatters, but a mix of drumsticks and bone-in thighs work, too.

Provided by Ali Slagle

Categories     dinner, lunch, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 6



Crispy Baked Chicken image

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.

4 teaspoons dark brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
A heaping 1/4 teaspoon ground cayenne
4 chicken leg quarters (about 2 ½ to 3 pounds), patted dry

CRISPY ROAST CHICKEN WITH SWEET POTATOES

Simplify mealtime with this Crispy Roast Chicken with Sweet Potatoes. Made with five ingredients-chicken, SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, sweet potatoes, Italian dressing and Parmesan cheese-this Crispy Roast Chicken with Sweet Potatoes takes just ten minutes to prepare.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 8 servings

Number Of Ingredients 5



Crispy Roast Chicken with Sweet Potatoes image

Steps:

  • Heat oven to 400ºF.
  • Coat chicken with coating mix; place in 13x9-inch pan. Bake 30 min.
  • Meanwhile, prick each potato several times with fork. Microwave on HIGH 2 to 3 min. or just until sliceable but not soft. Cut into spears; toss with dressing and cheese.
  • Add potatoes to baking dish with chicken. Bake 30 min. or until chicken is done (165ºF) and potatoes are tender.

Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

1 whole whole chicken (4 lb.)
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1-1/4 lb. sweet potatoes (about 3)
1/4 cup KRAFT Tuscan House Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese

CRISPY HERB BAKED CHICKEN

I found this recipe on a box of Idaho Spuds Mashed Potato flakes and tried it tonight. Absolutely delicious and as simple as can be. Just a few simple ingredients and voila, chicken fit for a king! I used a 350 degree oven instead of 375 because I fixed some roasted red potatoes at the same time. They both turned out deliciously well.

Provided by Alex and Andrews Mi

Categories     High Protein

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 5



Crispy Herb Baked Chicken image

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.

Nutrition Facts : Calories 445.9, Fat 34.9, SaturatedFat 9, Cholesterol 93.6, Sodium 393.3, Carbohydrate 6.9, Fiber 0.5, Sugar 0.3, Protein 25.4

2/3 cup idaho spuds mashed potato flakes
1/3 cup grated parmesan cheese
3/4-1 teaspoon garlic salt
1 cut-up frying chicken, skinned
1/3 cup margarine or 1/3 cup butter, melted

CRISPY BAKED CHICKEN

If you like chicken this is a good recipe to try. It is flavorful, and I have served it a number of times. Very quick and easy to make if you are on a tight schedule.

Provided by Carolyns Cupboard

Categories     Chicken

Time 1h5m

Yield 4-5 , 4-5 serving(s)

Number Of Ingredients 6



Crispy Baked Chicken image

Steps:

  • Heat oven to 375 degrees. Grease or line with foil, a 15x10x1 - inch baking pan or 13xx9 baking dish.
  • In medium bowl, combine potato flakes, parmesan cheese, flavor enhancer 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 degrees for 50-55 minutes or until chicken is tender, no longer pink, and golden brown.
  • 4 -5 servings.

Nutrition Facts : Calories 933.6, Fat 69, SaturatedFat 18.8, Cholesterol 263.5, Sodium 552, Carbohydrate 7, Fiber 0.6, Sugar 0.4, Protein 67.6

2/3 cup instant potato flakes
1/3 cup grated parmesan cheese
1 1/2 teaspoons accents flavor enhancer
3/4-1 teaspoon garlic salt
1 (3 -3 1/2 lb) cut-up frying chickens (skinned, if desired)
1/3 cup margarine or 1/3 cup butter, melted

CRISPY HERB BAKED CHICKEN

The secret ingredient is instant mashed potatoes, used to make the crispy coating.

Provided by DCANTER

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 4

Number Of Ingredients 5



Crispy Herb Baked Chicken image

Steps:

  • Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
  • In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
  • Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
  • Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

Nutrition Facts : Calories 557.3 calories, Carbohydrate 6.9 g, Cholesterol 217 mg, Fat 31.5 g, Fiber 0.5 g, Protein 58.8 g, SaturatedFat 14.8 g, Sodium 837 mg, Sugar 0.3 g

⅔ cup dry potato flakes
⅓ cup grated Parmesan cheese
1 teaspoon garlic salt
1 (3 pound) chicken, skin removed, cut into pieces
⅓ cup butter, melted

BAKED CRISPY POTATO WEDGES

French-fry fans will fall for this easy oven-baked variety and never miss the fat. Try pairing the crispy potato wedges with everything from hot dogs and hamburgers to chicken strips and fish. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 4 servings.

Number Of Ingredients 5



Baked Crispy Potato Wedges image

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.

Nutrition Facts : Calories 134 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 74mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

4 medium baking potatoes (about 1-1/4 pounds)
1 tablespoon canola oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

POTATO CHIP CHICKEN TENDERS RECIPE BY TASTY

Here's what you need: boneless, skinless chicken breasts, flour, salt, pepper, garlic powder, onion powder, eggs, potato chip

Provided by Matthew Johnson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8



Potato Chip Chicken Tenders Recipe by Tasty image

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!

Nutrition Facts : Calories 594 calories, Carbohydrate 42 grams, Fat 19 grams, Fiber 2 grams, Protein 59 grams, Sugar 0 grams

4 boneless, skinless chicken breasts, sliced
1 cup flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
4 eggs, beaten
2 cups potato chip, of preference, crushed

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From thekitchenmagpie.com


CRISPY POTATO ROAST - ALL FOOD RECIPES BEST RECIPES ...
pour over potatoes butter mixture; Bake 45 minutes. While potatoes are baking, fry bacon over a medium high heat until crisp. Remove with a slotted spoon and drain on paper towel. Set aside. Remove potatoes from oven. Add bacon and Parmesan. Bake again 25 minutes or until potatoes are cooked through with a crisped top.
From allfood.recipes


FRENCH ROAST CHICKEN AND POTATOES - THERESCIPES.INFO
How to Make Perfect French Market Roast Chicken with Potatoes hot parade.com. Pour the liquid (stock, wine or water) into the pan beneath the chicken.Carefully place the pan into the oven and roast for about an hour. During cooking, baste the bird with pan juices, and add...
From therecipes.info


CRISPY BAKED CHICKEN RECIPE WITH POTATOES
Crispy baked chicken with potatoes: a classic recipe, traditionally associated with Sunday lunches or important events such as Christmas, for example.In this article, I wanna leave you tips and tricks to prepare a crispy baked chicken with potatoes and the recipe to make it at home, plus a tasty variant that you can have fun preparing.
From thefoodellers.com


PORTUGUESE CHICKEN ( AKA PERI PERI CHICKEN) WITH CRISPY ...
Place the chicken, skin side down, tucking the wings under, over top of the potatoes and place in a 425F pre-heated oven. After 15 minutes, turn the chicken over and roast for another 15 minutes, basting with more marinade after flipping. Continue cooking until chicken is cooked through, and leg reaches 165F.
From feastingathome.com


HOW TO COOK A BAKED POTATO | BBC GOOD FOOD
Heat the oven to 220C/200C fan/gas 7. Rub a little oil over each potato and put on the top shelf of the oven. Bake for 20 mins, then turn down the oven to 190C/170C fan/ gas 5 and bake for 45 mins-1 hr more until the skin is crisp and the inside soft. Make a cross in the centre of each potato, dollop over the soured cream and serve.
From bbcgoodfood.com


CRISPY OVEN BAKED CHICKEN WITH SWEET POTATOES ...
Preheat oven to 475. Remove chicken from fridge. Wash, peel and dice potatoes into cubes. Generously Spray cast iron pan with Pam. Add in potatoes and chopped garlic. Season with a pinch of kosher salt and black pepper. Create small wells and add chicken thighs. Transfer into oven and bake until skin is brown and crispy.
From afrovitalityeats.com


CRISPY PANKO CHICKEN & DIJONNAISE WITH MASHED POTATOES ...
Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and softened butter. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
From blueapron.com


POTATO CHIP CRUSTED CHICKEN BREASTS RECIPE - FOODIECRUSH
One at a time, dip both sides of the chicken breasts into the egg then place in the bowl with the potato chips. Using the opposite hand you used for the egg, firmly press the potato chips into the chicken breast on both sides to create a thick crust. Place the crusted chicken breast on the baking rack. Repeat with the remaining chicken breasts.
From foodiecrush.com


10 BEST BAKED CHICKEN WITH POTATO CHIPS RECIPES | YUMMLY
Gluten free Crispy Oven Baked Chicken A Girl Worth Saving. tapioca flour, bacon grease, potato chips, eggs, sea salt, chicken drumsticks and 2 more.
From yummly.com


CRISPY CHICKEN POTATO SALAD | DONAL SKEHAN | EAT LIVE GO
recipes; Crispy Chicken Potato Salad November 18. This Crispy Chicken Potato Salad makes for a delicious travel friendly lunch. You can’t go wrong with crispy chicken, it is guaranteed to please even the most picky of eaters! 1 hour Serves 4 Method. Heat oven to 200°C/400°F/Gas Mark 6. Arrange the potatoes on a large roasting tray, drizzle with oil and …
From donalskehan.com


SPICY CRISPY POTATO WEDGES - ALL FOOD RECIPES BEST RECIPES ...
Directions. Turn oven on to 450 degreesF; grease pan. Slice the potatoes in half lengthwise on a cutting board. Cut each lengthwise half into 4 pieces to make a total of 8 wedges for each potato or 16 total. Put the wedges in the pan and spread them to make a single layer. Brush the melted butter over the potatoes.
From allfood.recipes


CRISPY POTATO CHICKEN WINGS - BIGOVEN
2. Crush potato chips in resealable plastic bag with rolling pin (you should have 2 1/2 to 3 cups finely crushed chips). Place in shallow bowl or pie pan; stir in garlic salt, paprika and pepper. Place oil in small bowl. Lightly dip chicken in oil; roll and press into chip mixture. Place on racks. 3. Bake 40 to 45 minutes or until chicken is ...
From bigoven.com


CRISPY POTATO CHICKEN RECIPE - COOKSRECIPES.COM
Food Advertisements by Food Advertisements by Crispy Potato Chicken. The dried potato-flake coating bakes to a beautiful golden brown hue in this tasty version of oven-fried chicken. Recipe Ingredients: 1 tablespoon freshly grated Parmesan cheese 1 teaspoon paprika 1 teaspoon garlic salt 1/2 teaspoon ground black pepper 1 (3 1/2 to 4-pound) chicken, cut up and skin …
From cooksrecipes.com


ULTRA CRISPY BAKED POTATO WEDGES - COOKIE AND KATE
Instructions. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.; Cut each potato in half lengthways, then in half lengthways again to make quarters, and then cut each half in half lengthways on the diagonal to make two wedges (you’ll end up with 8 wedges per potato; make sure they are about the …
From cookieandkate.com


CRISPY CHICKEN AND POTATOES IN GARLIC LEEK CREAM SAUCE ...
Heat large skillet on medium high heat. Add two tablespoons of olive oil. Add leeks and saute for about 4-5 minutes or until tender. Add garlic and continue to cook for 2 more minutes. Sprinkle leek mixture with flour and stir until no flour is visible. Add chicken stock and cream. Salt and pepper. Taste for seasoning.
From laughingspatula.com


CRISPY POTATO CHIP CHICKEN TENDERS (OVEN BAKED CHICKEN ...
How to make Potato Chip Chicken Tenders. Start by preheating the oven to 400F. Then, line a baking sheet with parchment and place a wire rack on the sheet.. Next, cut the chicken breast into tenders. Or use premade chicken tenders.
From madaboutfood.co


CRISPY SCHMALTZ ROASTED POTATOES RECIPE | CRISPY POTATO ...
Remove the chicken skins, and strainer the fat through a fine-mesh strainer, discard the onion. Chop the crispy chicken skins and set them aside until ready to use. Place the potatoes in a large bowl together with the schmaltz, garlic, herbs, salt, and pepper. Transfer the potatoes to a baking sheet and bake at 400 F (204 C).
From potatogoodness.com


BAKED CRISPY POTATO CHICKEN - REVIEW BY CHARLENE1234 ...
I didn't have time to make the marinade, so I just did the second part of this recipe and it turned out great! I used boneless chicken thighs instead of breasts which I prefer because they are not as dry typically. Pretty quick and easy! I'd say it took about 15 minutes to do 6 chicken thighs... if that long and it crisped up nice and tan. I did put them on a rack on top of a …
From allrecipes.com


BAKED CRISPY POTATO CHICKEN - REVIEW BY NAPLES34102 ...
Food Wishes with Chef John; Allrecipes Magazine Recipes; Our Newest Recipes; Trusted Brands; See all categories. Allrecipes Magazine; Dinner Spinner TV; Cooking School; Newsletters; Ask the Community; Help; Jobs Newsroom; Baked Crispy Potato Chicken. Reviews: naples34102 0 3k June 19, 2013. While I find this recipe very good in theory or …
From allrecipes.com


CRISPY CHICKEN WITH SWEET POTATO FRIES AND ... - BBC FOOD
Dip each piece of chicken into the dry spice mix, coat well and set aside on another plate. Heat the oil in a non-stick frying pan over a medium heat. Add the chicken and fry for 3 …
From bbc.co.uk


HOW TO MAKE A BAKED POTATO SKIN CRISPY: 5 STEPS (WITH ...
Many consider that the perfect baked potato should have a crispy exterior and soft, fluffy interior. Cooking the baked potato so that the skin crisps, however, requires a special process and cooking method. Properly cooked baked potatoes also require time; you can cook a potato quickly in the microwave but the skin will not crisp. The following is how to make a …
From wikihow.com


EASY BAKED CRISPY CHICKEN - MADE WITH INSTANT POTATO ...
Instructions. Preheat oven to 350. Put half stick of butter in pan place in the oven and heat until butter is melted. In a shallow dish combine instant potato flakes, pepper, garlic salt, Italian seasoning, seasoned salt, and steak seasoning. Coat chicken in mix, coat with cooking spray and then re-coat with mix. Place in pan with melted butter.
From copykat.com


CRISPY BAKED CHICKEN CUTLETS - CLEAN FOOD CRUSH
Instructions. Preheat your oven to 375 degrees f. and prepare a parchment paper-lined baking sheet topped with a metal (oven safe) cooling rack. Use a sharp knife to slice the chicken lengthwise in half to create thin, even breasts. Season the chicken lightly with sea salt and pepper on both sides.
From cleanfoodcrush.com


CRISP OVEN-FRIED CHICKEN RECIPE - PILLSBURY.COM
Heat oven to 400°F. Spray 13x9-inch pan lightly with nonstick cooking spray. 2. In large bowl, combine potato flakes, seasoned salt, paprika, garlic powder and pepper. Add margarine; mix well. In medium bowl, combine egg and water; beat well. 3. Dip chicken pieces in egg mixture; thorougly coat all sides with potato flake mixture.
From pillsbury.com


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