Lunch: Baked Crispy Potato Chicken

Recipe by Ryan This recipe is adapted from one I found in a magazine to make it a little easier. It has less fat and fewer calories than fried chicken, with plenty of crispy flavor.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Baked Crispy Potato Chicken

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

3 skinless, boneless chicken breast halves, cut into chunks
1 cup buttermilk
3 bay leaves
2 cloves garlic, crushed
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon grated Parmesan cheese
1 tablespoon all-purpose flour
1 tablespoon garlic powder
1 tablespoon paprika
1/4 teaspoon ground cayenne pepper (optional)
1 egg
2 tablespoons water
1 cup dry instant mashed potato flakes

Instructions

Place chicken pieces, buttermilk, bay leaves, garlic, salt, and black pepper into a large resealable plastic bag and knead bag several times to mix buttermilk and seasonings with chicken. Squeeze air from the bag, seal, and refrigerate at least 2 hours (up to overnight) to marinate.
Preheat oven to 375 degrees F (190 degrees C). Place a wire cooking rack into a roasting pan.
Drain marinade from bag and discard bay leaves. Mix Parmesan cheese, flour, garlic powder, paprika, and cayenne pepper in a small bowl. Add Parmesan cheese mixture to chicken in the bag, close the bag, and shake to thoroughly coat chicken pieces with the mixture.
Whisk egg and water in a shallow bowl. Place potato flakes into a separate shallow bowl. Dip floured chicken pieces in egg mixture; roll pieces in potato flakes to thoroughly coat. Arrange the chicken pieces on wire rack.
Bake chicken for 15 minutes and turn pieces over on rack; continue baking until chicken is no longer pink inside and coating is browned and crisp, 15 to 20 more minutes.

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