CORN-CRISPED CHICKEN AND POTATO DINNER

CORN-CRISPED CHICKEN AND POTATO DINNER image

Provided by Ellen Bales

Categories Chicken

Time 1h15m

Number Of Ingredients 12

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1/2 c buttermilk
1 tsp salt
1/4 tsp ground red pepper (cayenne)
1 c corn flake crumbs
4 bone-in skinless chicken breast halves
4 medium russet or idaho baking potatoes, unpeeled, cut into 1-inch cubes
1 red or green bell pepper, seeded, cut into 1x1/2-inch pieces
1 medium onion, cut into 8 wedges
2 Tbsp grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp paprika
3 Tbsp butter, melted

Steps:

1. In a shallow dish, combine buttermilk, salt and ground red pepper; mix well. Place corn flake crumbs in another shallow dish. Dip chicken into buttermilk mixture; coat mixture with crumbs.
2. Place 1 crumb-coated chicken breast half in each corner of a sprayed 15x10x1-inch baking pan.
3. In a large bowl, combine potatoes, bell pepper and onion. Sprinkle with cheese, garlic powder and paprika; toss to coat evenly. Place in center of baking pan. Pour butter over chicken and vegetables.
4. Bake in a preheated 400-degree oven for 45 to 55 minutes or until chicken is fork tender, its juices run clear, and potatoes are tender, stirring vegetables once halfway through baking.