Oven-Fried Chicken and Potatoes
Source of Recipe
Grit Newspaper
* Exported from MasterCook *
Oven-Fried Chicken and Potatoes
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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3 1/2 pounds frying chicken -- cut up
1/2 cup Italian salad dressing
1 cup corn flakes cereal (1/3 cup crushed)
1/3 cup Italian bread crumbs
4 medium russet potatoes -- cut into 4
length-wise wedges
1 tablespoon grated Parmesan cheese
Ground coarse black pepper -- to taste
Preheat oven to 400 F.
Place chicken in large resealable plastic bag. Add salad dressing. Seal bag; turn to coat. Refrigerate 30 minutes to marinate, turning bag occasionally.
Line 15x10x1-inch baking pan with foil. Spray foil with nonstick cooking spray.
In shallow bowl or pie pan, combine crushed cereal and bread crumbs; mix well.
Reserve marinate. Coat chicken with crumb mixture; arrange skin side up, on short sides of prepared pan. (Chicken can be close together.)
Add potatoes to marinate in bag, turn to coat. Place potatoes in center of pan; drizzle potatoes and chicken with remaining marinade. Sprinkle potatoes with Parmesan cheese. Sprinkle chicken and potatoes with pepper. Bake 50-60 minutes or until chicken is fork-tender, juices run clear, and potatoes are fork-tender.
Serves 4
Source: Grit - February 4, 2001
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