Yield: 4 servings
|1 \N||Frying chicken, 3 lbs., cut|
|\N \N||In pieces|
|¼ cup||Milk or half-and-half|
|1 cup||Instant potato flakes|
|1 teaspoon||Garlic salt|
|1 teaspoon||Poultry seasoning|
|½ cup||Parmesan cheese|
|2 tablespoons||Melted butter or margarine|
Wash chicken. Trim off excess fat. Pat dry. Set aside. In a bowl, beat egg and milk or half-and-half. In another bowl, combine potato flakes, garlic salt, paprika and poultry seasoning. Blend in cheese.
Dip chicken pieces in egg mixture. The roll them in the potato flake mixture to coat evenly on all sides. Place chicken pieces in baking dish or pan. Sprinkle with melted butter. Bake at 400 degrees for 35 minutes turning chicken once. In crease oven temperture to 425 degrees. Bake for another 10 to 15 minutes or until chicken is tender and juices (from thigh pieces) run clear when pierced with a fork.
Serve with a salad and crusty French bread or corn on the cob.
Recipe from: Gread American Recipes, Group 5, Card 16 (Poultry at its Best)
Per serving: Calories 452 - Protien 50.3 g - Fat 21⅘ g - Carbohydrates 11⅒ g - Sodium 935 mg Percentage of USRDA: Protien 77⅖% - Calcium 19⅘% - Iron 14⅒% - Vitamin A 16⅒% - Vitamin C 14⅗% Submitted By LINDA SHORT On 08-01-95