chicken breasts for it, but think I will use skinless next time. The chicken was juicy and tender, but the skin was a bit soft and unpalatable to us and I think the crusty potato would be good on the chicken without the skin. I have a favorite recipe for oven-fried chicken dipped in buttermilk before coating and I bet that would work with this recipe, also. We had fresh corn, cut from the cob and creamed, linguine with pesto sauce, and a strawberry, sugared almond, red onion and spinach salad with it.http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=40746
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Cathy, I made your potato crusted chicken last night. we liked it. I bought bone-in, skin on
- Thread starter curious1
- Start date
Glad you liked it Curious- I often use skinless, boneless or at least skinless chicken.
I'm sure buttermilk would be good- I change the recipe a lot- usually use egg and Pace Picante Sauce before coating with the potato mixture and now usually use half parmesan and half Potato Buds.
Some time try this coating on potato wedges in in the oven. I partially cook potatos, skin on (nuke 'em) then cool some, dip and coat- then drizzle with a little butter or spray with a bit of oil and bake until crunchy and brown. Really tasty, I think.
I'm sure buttermilk would be good- I change the recipe a lot- usually use egg and Pace Picante Sauce before coating with the potato mixture and now usually use half parmesan and half Potato Buds.
Some time try this coating on potato wedges in in the oven. I partially cook potatos, skin on (nuke 'em) then cool some, dip and coat- then drizzle with a little butter or spray with a bit of oil and bake until crunchy and brown. Really tasty, I think.