Total Time: 1 hour 5 minutes
Serving: 4
Ingredients:
• ½ package (7.2 ounce – 204.1 g size) Betty Crocker® roasted garlic mashed potatoes (1 pouch)
• ½ teaspoon ground red pepper (cayenne)
• 1 egg
• ½ cup buttermilk
• 3- to 3 ½-pound (1.58 kg) cut-up broiler-fryer chicken
• ⅓ cup butter or margarine, melted
Method:
- Heat oven to 218°C. Spray rectangular pan, 13x9x2 inches, with cooking spray.
- In shallow dish, stir together potatoes (dry) and red pepper. In another shallow dish, beat egg with fork or wire whisk until foamy; stir in buttermilk.
- Dip chicken pieces into egg mixture, then roll in potato mixture to coat. Place in pan. Drizzle with butter.
- Bake uncovered 30 minutes. Turn chicken; bake 20 – 25 minutes longer or until coating is golden brown and juice of chicken is clear when thickest pieces are cut to bone (73.8°C).
Expert Tips:
Serve with cornbread or biscuits and cooked greens.
For an herbed version of this crispy baked chicken, use 1 pouch Betty Crocker® butter & herb mashed potatoes instead of the roasted garlic variety.
http://www.bettycrocker.com/recipes/roasted-garlic-oven-baked-chicken/7a4181e8-1591-4e8f-854b-d81590b51d59?sc=Roasted%20Chicken%20Recipes&term=Roasted%20Chicken&itemId=a6fd6ed8-8b32-4fc9-8594-7bbb543ffd5a