This is a very interesting recipe that I found on Allrecipes. I will definitely make this many more times. What is so interesting about it is that it doesn't use breadcrumbs in the coating but dried potato flakes! When I found this recipe I knew I just HAD to try it. I love trying recipes that use alternative ingredients instead of just the usual ingredients. I used boneless chicken thighs for this and I have to admit I am not that big a fan of boneless thighs. I prefer the ones with the bones in them or chicken breasts. This coating however is just great. Unfortunately I had forgotten to add paprika since that probably would have given the chicken greater color and flavor and I will have to remember to add that in next time I make these. I have a habit of forgetting to add an ingredient and thank goodness it didn't make that much difference with this recipe.
Glad the weekend is here. Sometimes I really enjoy working but it's tough when the weather is so nice like it has been here lately. Hoping to do some outdoor activities this weekend and just have fun! Oh, and having a chocolate cake baking in the oven and looking forward to having it later tonight also helps!!!!
2 cups instant mashed potato flakes
3/4 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 tablespoon paprika
3/4 teaspoon garlic salt (I used garlic powder and 1/2 tsp salt)
3/4 teaspoon onion powder
1/2 teaspoon pepper
3 (3 pound) broiler/fryer chickens, cut up and skin removed (I used 8 boneless chicken thighs)
1 cup butter or margarine, melted (I used butter)
In a bowl, combine the potato flakes, Parmesan cheese, parsley, paprika, garlic salt, onion powder and pepper. Dip chicken into butter, then into potato flake mixture. (I sprinkled some butter also on top of coating).
Place on two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 375 degrees F for 50-60 minutes or until chicken juices run clear.
Comments
Chocolate cake always makes things better :-)