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Corn-Crisped Chicken and Potato Dinner
Corn-Crisped Chicken and Potato Dinner
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Prep Time:
20 minutes
Total Time:
1 hour
Tenderize chicken in buttermilk and coat in crunchy corn-flake crust, then roast with flavorful potatoes and peppers.
Ingredients:
  • 1/3 cup buttermilk
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper (cayenne)
  • 2/3 cup corn flake crumbs
  • 4 bone-in skinless chicken breast halves
  • 4 medium baking potatoes, unpeeled, cut into 1-inch cubes
  • 1 red or green bell pepper, seeded, cut into 1x1/2-inch pieces
  • 1 medium onion, cut into 8 wedges
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 tablespoons butter or margarine, melted
Instructions:
  • Preheat oven to 400°F and grease a 15x10x1-inch baking pan with nonstick spray.
  • Combine buttermilk, salt, and ground red pepper in a shallow bowl and mix well. Place corn flake crumbs in another shallow bowl. Dip chicken in buttermilk mixture and coat with crumbs. Arrange crumb-coated chicken breast halves in the corners of a sprayed pan.
  • Combine potatoes, bell pepper, and onion in a large bowl. Sprinkle with cheese, garlic powder, and paprika, then toss to coat everything evenly. Transfer mixture to the center of a baking pan and drizzle butter over chicken and vegetables.
  • Bake at 400°F for 30-40 minutes or until chicken is fork-tender, juices run clear, and potatoes are tender, remembering to stir veggies halfway through.

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