Tater Crisp Chicken I Made It

Tater Crisp Chicken

frankieanne 9 years ago
posted by Ern
Tater Crisp Chicken
OK, this is one I made knowing it wouldn't turn out five stars for me. This needs salt, pepper, paprika, garlic powder, Italian seasoning - something! There are a couple of chicken recipes here using potato flakes but they all add something else - most notably Parmesan cheese. Very crispy skin, but it needs more flavor than crispy potato flakes.
Of course, that didn't stop me from eating both pieces. :-P
I had two thighs so I used 2 Tbs of butter and 1/4 cup of potato flakes. I had lots of potato flakes left over so 2 cups of flakes for 10 drumsticks would be wayyyy too much.
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mommyluvs2cook 9 years ago said:

Yes, I agree, seasoning would be needed!! I bet paprika and garlic powder would do the trick :) Awesome picture!!

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frankieanne 9 years ago said:

Yes, those would be fantastic. Especially smoked paprika. Thank you! :)

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lovebreezy 9 years ago said:

When you mentioned the other day FA that you were looking for the perfect beer battered fish recipe, I thought about how we all have also been looking for the perfect crispy, oven fried chicken. If this one had more spice would it rate high on that agenda? That nice, crispy, thick coating is hard to get in the oven.

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frankieanne 9 years ago said:

This definitely would be a lot better with some seasonings and/or spices. But, I find - after making bunches of oven fried chicken recipes - that, for me, flour is the best coating for great oven fried chicken. This recipe Oven Panfried Chicken was the best oven fried chicken recipe I personally have used - except! - substitute butter for the cooking spray and you will have super great oven fried chicken. And flipping really helps. Turn it twice. Skin side up first, then bottom, then back to skin up during the end. To me - that is perfect oven fried chicken.

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pointsevenout 9 years ago said:

Nix the butter and half the potato flakes. Add 1 packet of dry onion soup mix and make a shake-n-bake bag. Then spray with cooking spray on the baking sheet elevated on a cooking rack.

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NPMarie 9 years ago said:

I can't believe the recipe doesn't even mention S&P...your pic looks amazing..I would definitely us S&P, garlic powder & smoked Paprika! Bookmarked this one:)

Points, that sounds good as well:)

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bakerme 9 years ago said:

Frankie, your picture looks very appetizing, but the addition of processed ingredients like potato flakes, or the onion soup mix Points suggests, would ensure I wouldn't make the recipe. The oven fried recipe is more appealing to me with a natural ingredient like flour used as the coating.

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pointsevenout 9 years ago said:

Going to be awfully difficult to make anything with seasonings and herbs without using some amount of processed ingredients.

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frankieanne 9 years ago said:

As it says on my profile page, I have been searching for the perfect oven fried chicken recipe. That is perfect to my own tastes, of course. What I was searching for was something that was very, very close to stovetop fried chicken, without the grease splatter mess. The method and ingredients I mention in what I wrote above are what I have found to be the best for my tastes and come closest to "real" fried chicken and that includes flour and butter.
I think its time for me to be on the search for something else!

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NPMarie 9 years ago said:

Bakerme, I believe white flour is heavily processed..whole wheat flour is made from grains that have not undergone heavy processing. So w/w is the way to go I would think:)

Frankieanne, I am getting good at finding baked recipes for foods that are normally fried, it's healthier and most I've tried are quite delicious! Good luck for the new baked "fried" search!!! :-)

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pointsevenout 9 years ago said:

Just saw an episode of Cooks Country where they did some crispy fried chicken.
I am curious if it could be used as an oven baked recipe.
In it they double fried the chicken pieces, like French fries are processed.
But they used cornstarch for the crisp coating instead of flour.
Brined the chicken pieces then patted them dry.
Two quarts water, one cup salt, one cup sugar for the brine. Half hour in the fridge.
Chicken pieces were one fryer cut up minus the back, with the breast cut into 4 pieces. Eight pieces total, about 3 pounds.
One cup cornstarch in a bowl to coat the pieces and shake the excess off.
One cup cornstarch, 2 teaspoons ground pepper, 1 teaspoon salt and 3/4 cup water all mixed together and put in the fridge to thicken whilst the chicken is in the brine.
Coat the chicken with the cornstarch slurry and drop it in the frier.
I am wondering if one could bake them in a 350F oven on a rack over a parchment lined baking sheet until crisp and done.

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frankieanne 9 years ago said:

That is interesting, pso There are actually a couple more fried/baked whatever chicken recipes I want to try and this Beer Batter Fried Chicken one is one of them. It calls for pre-cooking the chicken in salted water and then frying. That's a double cook thing, too. One person wrote they did bake instead of fry, but I don't know. Sometimes it is hard to tell about reviews and/or ratings of the past.
Yes, Marie, I need to think of what is next for me. I like a challenge. :)

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bakerme 9 years ago said:

Marie, by processed I mean loaded up with preservatives, artificial flavorings, and chemicals.

Examples: http://www.idahofrank.com/products/white-potato-flakes.html

and

http://www.walmart.com/ip/Lipton-Onion-Recipe-Soup-Dip-Mix-1.9-oz/10420052?wmlspartner=pricegrabber.com&affcmpid=2265317948&tmode=0000&veh=cse&sourceid=csepg01657e0552d4de478789788643db8ba069

You'll have to scroll down a little to see the ingredient list for the soup mix.

I use King Arthur Unbleached flour exclusively. Other than some added vitamins, their flour doesn't contain anything artificial: http://www.kingarthurflour.com/shop-img/labels/1407163593163.pdf

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lovebreezy 9 years ago said:

Thanks FA, I saved it along with your notes.

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MissouriFarmWife 9 years ago said:

Bakerme - agree on the over-processed items. I figure it I can't pronounce it, it probably isn't safe to eat. I seldom see King Arther brand in these parts.

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bakerme 9 years ago said:

MissouriFarmWife, I have had good luck finding some King Arthur products at Wal-Mart and at our local grocery chains. If you can't find them near you, you can order online, but there will be a shipping fee. I'm so cheap that I try not to order too much to avoid the extra fee - LOL! Their bread flour is also very good and the only one I use. My theory is quality in, quality out.

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MissouriFarmWife 9 years ago said:

Thank you Bakerme. I will try WalMart the next time we are there, which seems to occur with amazing frequency.

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frankieanne 9 years ago said:

We have King Arthur's flour at our grocery store and we are kinda in the boonies. :-)
You are welcome, LB. :)

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bakerme 9 years ago said:

I also loved King Arthur cake flour, but they recently discontinued it, so I buy either Softasilk or SwansDown now, both readily available at Wal-Mart or other grocery stores.

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