Recipe(tried): CRISPY POTATO CHICKEN
Posted By: Renee - Payson, AZ
Date: March 18th 1999

From taste of home magazine. Easy and delicious.

1 tablespoon grated parmesan cheese
1 teaspoon paprika
1 teaspoon garlic salt
1 teaspoon pepper
1 broiler/fryer 3 1/2 - 4 lbs., cut up, skin removed
2 eggs
2 tablespoons water
1 1/2 cups potato flakes
1/2 cup butter or margarine, melted

In a large resealable plastic bag, combine the first 5 ingredients. Add chicken in 2 batches, shake to coat. in a shallow bowl combine eggs and water. Dip chicken into egg mixture, then coat with potato flakes. pour butter into 13x9 inch baking pan, add chicken. Bake, uncovered 30 minutes,turn over and bake 30 minutes longer until juices run clear. Enjoy!