Thursday, November 10, 2011

Family Menu: Chicken and Potatoes

We try to avoid fried food at our house, but sometimes I give in and oven fry chicken and potatoes, which is far from health food, but it tastes wonderful. I put together this coating for chicken last week, and remembered to jot down the measurements. The spicy potatoes are something I do more often, but tend to change the spices each time. It's a very flexible recipe, as you'll see.

Oven Fried Chicken

3-4 pounds chicken pieces
1 tbsp. stick margarine
2/3 cup Bisquick
1/2 tsp. chili powder
1 tsp. seasoning salt
1/4 tsp. garlic pepper

Heat oven to 400 degrees F. Remove fat from the chicken, rinse and don't pat dry. Set aside. Melt the margarine in a baking sheet by placing in the oven. While it's melting, place the Bisquick and seasonings in a pie plate or bowl and mix with a fork. Coat each piece of chicken by rolling both sides in the dry mixture. Place on the pan with the melted margarine skin side down. Bake for about 45 minutes or until the chicken tests done, turning over after about 20 minutes.

Notes: I fit it all into one pan but sometimes the pieces are bigger and I use two pans. If you do this then put 1 tbsp. margarine in each pan to melt. Baking time will vary depending on how big the pieces chicken are.

Spicy Potato Wedges

1/4 cup vegetable oil
1 tablespoon chili powder
1 teaspoons Cajun seasoning
1 teaspoons garlic powder
1 teaspoon salt
6-8 medium potatoes

In a ceramic or metal bowl mix the ingredients except the potatoes. Set aside. Scrub the potatoes clean. Cut the potatoes into wedges. They don't have to be the same length, but try to keep them all the same thickness. Arrange in a single layer in a 9 x13 pan, or two if needed. Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.

Note: I used about 6 white potatoes, that were medium in size. Red potatoes also work well for this recipe.

On OFL we have more chicken recipes:


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