This recipe is adapted from one I found in a magazine to make it a little easier. It has less fat and fewer calories than fried chicken, with plenty of crispy flavor.

Ryan
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken pieces, buttermilk, bay leaves, garlic, salt, and black pepper into a large resealable plastic bag and knead bag several times to mix buttermilk and seasonings with chicken. Squeeze air from the bag, seal, and refrigerate at least 2 hours (up to overnight) to marinate.

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  • Preheat oven to 375 degrees F (190 degrees C). Place a wire cooking rack into a roasting pan.

  • Drain marinade from bag and discard bay leaves. Mix Parmesan cheese, flour, garlic powder, paprika, and cayenne pepper in a small bowl. Add Parmesan cheese mixture to chicken in the bag, close the bag, and shake to thoroughly coat chicken pieces with the mixture.

  • Whisk egg and water in a shallow bowl. Place potato flakes into a separate shallow bowl. Dip floured chicken pieces in egg mixture; roll pieces in potato flakes to thoroughly coat. Arrange the chicken pieces on wire rack.

  • Bake chicken for 15 minutes and turn pieces over on rack; continue baking until chicken is no longer pink inside and coating is browned and crisp, 15 to 20 more minutes.

Cook's Note:

For variation you can use flavored potato flakes; just be mindful of saltiness of the flakes combined with the Parmesan.

Nutrition Facts

203 calories; 4.3 g total fat; 96 mg cholesterol; 443 mg sodium. 17.8 g carbohydrates; 23.2 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/19/2013
While I find this recipe very good in theory or concept (or I wouldn t have chosen it in the first place) in my mind it has a couple of obvious flaws. I loved the idea of soaking the chicken in buttermilk particularly with its additions of fresh garlic and bay leaves. I also loved the idea of coating the chicken in both Parmesan cheese and potato flakes. Where I had the problem was with the garlic powder and paprika well frankly with the Parmesan and flour too but that s a much smaller issue. To use the same amounts of paprika and garlic powder as you do Parmesan and flour just seems like a misprint? A typo? This can t be right. I used a good sprinkling of each nowhere near a full tablespoon of each. And while you need a lot less paprika and garlic powder you need a good deal more Parmesan and flour to coat all these chicken pieces (I cut mine in about 1 strips). I placed the coated chicken strips on a cookie sheet lightly greased with cooking spray. I drizzled them with melted butter and baked them at 400 degrees about 15 minutes turning them once about half way through. I served them with barbecue sauce and ranch dressing on the side for dipping. Very very good but with the above-mentioned adjustments. Read More
(25)

Most helpful critical review

Rating: 1 stars
09/07/2016
This was not as good as we had hoped. Followed the recipe exactly. The potato coating while creative did not turn out well. Very disappointed. Read More
12 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
06/19/2013
While I find this recipe very good in theory or concept (or I wouldn t have chosen it in the first place) in my mind it has a couple of obvious flaws. I loved the idea of soaking the chicken in buttermilk particularly with its additions of fresh garlic and bay leaves. I also loved the idea of coating the chicken in both Parmesan cheese and potato flakes. Where I had the problem was with the garlic powder and paprika well frankly with the Parmesan and flour too but that s a much smaller issue. To use the same amounts of paprika and garlic powder as you do Parmesan and flour just seems like a misprint? A typo? This can t be right. I used a good sprinkling of each nowhere near a full tablespoon of each. And while you need a lot less paprika and garlic powder you need a good deal more Parmesan and flour to coat all these chicken pieces (I cut mine in about 1 strips). I placed the coated chicken strips on a cookie sheet lightly greased with cooking spray. I drizzled them with melted butter and baked them at 400 degrees about 15 minutes turning them once about half way through. I served them with barbecue sauce and ranch dressing on the side for dipping. Very very good but with the above-mentioned adjustments. Read More
(25)
Rating: 4 stars
06/19/2013
While I find this recipe very good in theory or concept (or I wouldn t have chosen it in the first place) in my mind it has a couple of obvious flaws. I loved the idea of soaking the chicken in buttermilk particularly with its additions of fresh garlic and bay leaves. I also loved the idea of coating the chicken in both Parmesan cheese and potato flakes. Where I had the problem was with the garlic powder and paprika well frankly with the Parmesan and flour too but that s a much smaller issue. To use the same amounts of paprika and garlic powder as you do Parmesan and flour just seems like a misprint? A typo? This can t be right. I used a good sprinkling of each nowhere near a full tablespoon of each. And while you need a lot less paprika and garlic powder you need a good deal more Parmesan and flour to coat all these chicken pieces (I cut mine in about 1 strips). I placed the coated chicken strips on a cookie sheet lightly greased with cooking spray. I drizzled them with melted butter and baked them at 400 degrees about 15 minutes turning them once about half way through. I served them with barbecue sauce and ranch dressing on the side for dipping. Very very good but with the above-mentioned adjustments. Read More
(25)
Rating: 5 stars
04/18/2014
I didn't have time to make the marinade so I just did the second part of this recipe and it turned out great! I used boneless chicken thighs instead of breasts which I prefer because they are not as dry typically. Pretty quick and easy! I'd say it took about 15 minutes to do 6 chicken thighs... if that long and it crisped up nice and tan. I did put them on a rack on top of a cookie sheet and this kept them from getting soggy on the bottom side. Read More
(9)
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Rating: 5 stars
01/02/2015
Super easy to make and the family loved it!!! Read More
(2)
Rating: 4 stars
01/30/2017
Used skinless boneless thighs. Panko instead of potato flakes. Tasted great. Liked the heat from the cayenne pepper. Could use 1/4 tsp and still be good. Spray the rack and pan for easy clean up. Will make again. Read More
(1)
Rating: 5 stars
09/19/2018
Very tasty only problem I had was the chicken stuck to the rack so next time I would use greaseproof paper on a baking tray to cook. Read More
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Rating: 1 stars
09/07/2016
This was not as good as we had hoped. Followed the recipe exactly. The potato coating while creative did not turn out well. Very disappointed. Read More
Rating: 5 stars
03/04/2017
Very tasty. Came out nice and crispy. A little labor intensive but not bad. Would make again. Read More