RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Chicken, Potato-Flake Coated - meat
This is a simple recipe. Melt the margarine in a skillet, so that you can dip the chicken parts easily. If you are having a crowd over for dinner, just double the recipe and use 2 chickens. You do not have to turn over the chicken during baking. I keep a towel and a bottle of liquid soap by my kitchen sink so that I can wash my hands immediately before and after handling raw chicken. --Rosalyn F. Manesse 3 tablespoons margarine, melted 1/2 cup instant mashed potato flakes 1/2 teaspoon garlic salt dash of pepper 1/2 teaspoon chili powder or paprika 1/2 teaspoon onion powder 1 chicken (about 4 pounds), cut up or chicken parts Preheat oven to 375 degrees. Mix together the instant mashed potato flakes and seasonings. Dip the chicken into the melted margarine, and then coat with the potato flakes mixture. Place skin-side-up on a rack in a roasting pan. Bake for 60 minutes, or until done. Serves 4. Rosalyn F. Manesse is a writer and the author of more than 30 published magazine articles. Her book, EASY KOSHER COOKING, is published by Jason Aronson Publishers. Jewish Communication Network
