Crispy Coated Potato Chicken Cakes Recipes
PERFECT ROAST CHICKEN WITH POTATO CAKES
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the chicken: Place a heavy-bottomed pan in the oven (I prefer cast iron) and preheat the oven to 500 degrees F.
- Pat the chicken dry with paper towels. Rub the chicken with the lemon halves and season liberally with salt and pepper. Drizzle the chicken with the olive oil.
- Carefully remove the hot pan from the oven, arrange the chicken in it breast-side up and place the pan on the middle rack. Roast until the thickest part of the chicken measures 160 degrees F, about 45 minutes. Let rest for 5 minutes before carving.
- For the potato cakes: While the chicken is cooking, thoroughly mix together the sweet potatoes, eggs, onion, Old Bay and paprika. Season with salt and pepper. Form the mixture into 6 patties.
- While the chicken is resting, place the pan it was cooked in over medium-high heat with the rendered chicken fat. Working in batches and adding more oil if necessary, cook the patties, flattening them slightly with a spatula, until golden brown and crisp, 4 to 6 minutes per side.
- Serve the sweet potato cakes with the chicken and some lemon wedges on the side.
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
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.
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- ) Cook the Potatoes and Carrots in a large saucepan until soft – drain well and mash together – add the Flour, Salt and Milk, mix through thoroughly – set aside and let cool.
- ) Heat 2 teaspoonfuls Oil in a large skillet – saute the Onion and Garlic until soft – add the Chicken and heat through – stir in the Flour and Milk – heat another minute and remove from heat – season to taste with Salt, Pepper and Sriracha Sauce – let cool completely.
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