YUM YUM

CRISPY POTATO CHICKEN

1 cut up fryer chicken or 3 large split chicken breasts

1 cp buttermilk

2 cloves garlic crushed

1 Tsp black pepper

1 Tsp bay seasoning mix

1 tsp salt

1Tsp grated parmesan cheese

1 tsp paprika

1 tsp garlic powder

1/4 tsp red pepper (opt.)

4/4 cp melted butter

2 Tsp oilve oil

1 egg

1cp potato buds ( dried potato flakes

Pull off skin of chicken. Place in large sealable bag or marinating container with buttermilk, garlic,black pepper, bay seasoning and salt. Allow to marinate at least 2 hours, or overnight if possible.

Preheat oven to 375 degrees.

Drain marinade. Mix parmesan, garlic salt,paprika, garlic powder and red pepper ( if using), add to bag and shake until chicken pieces are well coated.

Mix melted butter and olive oil and coat bottom of 13x9x2" baking dish.

Whisk egg in small bowl with 2Tps water.

Dip chicken in egg mixture and roll in potato buds.

Bake for 30 min.Turn pieces over and bake for 30 min . more or until juices run clear.

Yum yum, eat 'em up.

The above picture and recipe was extracted from the May 2010 edition of the

Texas Co-op Power magazine, from an article written by Kevin Hargis.

Our family has not tried this dish yet, but it looked so good it belonged on the comncents blog. We hope you try it and enjoy it with our good wishes.

SORRY, THE BLOGSPOT COULD NOT PROPERLY HANDLE PHOTO AND TEXT. PLEASE EXCUSE THE DISORGANIZED INGREDIENT LIST,

With Love and Kindness,

THE HATMAN