Best Crispy Potato Chicken Recipes

BAKED CRISPY POTATO CHICKEN

Steps:

• 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.

CRISPY POTATO CHICKEN

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.

CRISPY COATED POTATO CHICKEN CAKES

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add green onions; cook and stir 1 minute. Add water; heat to rapid boil over high heat. Reduce heat to medium; stir in milk and Cheese Sauce pouch until sauce is melted, about 1 minute.
• Remove from heat; stir in Potato pouch just until well blended. Let stand about 1 minute or until liquid is absorbed. Whip vigorously with fork until smooth. Stir in chicken and egg, until blended.
• Place crushed potato chips on plate. Drop 1/3 cupfuls potato mixture onto chips; roll in chips to coat. Shape into patties about 3 inches in diameter.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook patties in oil about 2 to 3 minutes on each side or until light brown. Drain on paper towels. Serve warm.

CRISPY LEMON CHICKEN WITH RICE AND SWEET POTATO RECIPE

Steps:

• Preheat the oven to 375°F (190°C)
• To prepare the chicken, drizzle 1 tablespoon extra-virgin olive oil into a large baking dish (at least 9 by 12 inches/23 by 30 cm). Add the sweet potato and onion slices, season with salt and pepper, and toss them in the oil.
• Arrange the potato and onion slices in a single layer in the base of the dish. Place the lemon slices over them.
• In a small bowl, whisk together the lemon juice, Worcestershire sauce, onion powder, and thyme. Drizzle this mixture all over the chicken and rub into the top and underside of the chicken, coating it as much as you can.
• Place the seasoned chicken, skin side up, in the center of the baking dish.
• To prepare the rice, rinse the rice under cold running water and drain. Transfer to a small bowl and stir in the olive oil, turmeric, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Scatter the rice around the chicken in the baking dish
• Pour the boiling water directly over the scattered rice (but not over the chicken). Cover the dish tightly with aluminum foil and bake in the oven for 45 minutes
• Remove from the oven and uncover. Return to the oven to cook until crispy, 30 minutes longer

MASHED POTATO CASSEROLE WITH CRISPY CHICKEN

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Let frozen chicken strips sit at room temp for about 5 -10 minutes to soften; slice into bite-size pieces.
• Microwave mashed potates according to package directions.
• Spread the potatoes on the bottom of a 9 x 13 casserole dish.
• Top with corn, cheese, then chicken strip pieces.
• Bake uncovered for 20 minutes.
• Prepare the brown gravy according to package directions on the stove top while the casserole finishes baking.
• Drizzle desired amount of gravy over the casserole dish and serve!

CRISPY CHICKEN LIVERS ON GARLIC POTATO MASH

Steps:

• To make the garlic mash:- Boil the potatoes and peeled garlic until the potatoes are tender.
• Drain well and mash with the butter.
• Divide into 4 or 6 equal portion and form into cakes.
• To prepare the chicken livers:- Spread the breadcrumbs in a shallow microwave proof dish and cook on HIGH 2 - 3 minutes until slightly crisp.
• Season with oregano, salt and pepper.
• Wash the livers and divide in half.
• Pat dry.
• Dip the livers in the beaten egg the in the breadcrumbs to coat. Melt the butter in a large frying pan.
• Pan fry the livers about 2 minutes each side, until they are just cooked in the centre. Meanwhile prepare the orange sauce. Bring all the sauce ingredients to the boil in a saucepan.
• Simmer for 15 minutes.
• To Serve:- Re-heat the potato cakes in the microwave or oven.
• Place in the centre of 4 or 6 serving plates.
• Top with the crispy chicken livers and serve with the sauce.

MCCAIN CRISPY SWEET POTATO FRIES WITH MEXICAN CHICKEN

Steps:

• For the McCain Crispy Sweet Potato Fries, preheat the oven to 220°C/430°F/Gas Mark 7. For fan assisted ovens preheat to 210°C/410°F.
• For the chicken, preheat the oven to 210°C.
• Place the peppers, red onion and garlic cloves into a large roasting tray and drizzle with olive oil and balsamic vinegar.
• Rub the chicken legs on both sides with a little olive oil and then the Mexican fajita seasoning. Sit the seasoned chicken on top and drizzle with some olive oil. Place into the oven for 30 mins or until the chicken legs are cooked through. Remove from the oven and rest.
• 10 minutes before the chicken legs have finished cooking, put the McCain Crispy Sweet Potato Fries on a baking tray in the oven and bake as per packet instructions.
• Once ready, serve the fries with the roasted vegetables and the chicken legs.
• Finish off with a squeeze of lime and some coriander leaves.

CRISPY POTATO CHICKEN

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.

CRISPY POTATO-CHICKEN

Steps:

• Arrange chicken breasts in a 9" x 9" baking pan that has been lightly sprayed with non-stick vegetable spray set aside. Combine mustard and garlic together spread over chicken breasts and set aside. Mix potato, oil and lemon juice together spread over chicken breasts. Sprinkle with pepper bake at 425 degrees for 25 to 35 minutes or until juices run clear when pierced with a fork.From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.