Barbo's Almost Fried Chicken

[sass91331]

Barbo's Almost Fried Chicken*****WW

Posted By: Barbo <[e-mail]> (152.163.253.5)
Date: Monday, 9 August 2004, at 9:39 a.m.

Barbo's Almost Fried Chicken

8 boneless, skinless chicken thighs (from CostCo)
1 c. potato FLAKES
1/2 c. flour
salt and pepper to season the potato flour mixture well.
For the Chicken:
Season salt
Black pepper
Small sprinkle of garlic poweder
Light sprinkling of paprika
Butter Pam
Large non-stick roasting pan heavily sprayed with Butter Pam.
Preheat to 375 degrees.

Defrost the chicken and pat very dry on each side with paper towels.
Season the chicken. Spray each side with butter pam and dip on each
side with potato/flour mix. Lightly shake off excess coating if necessary.
When all are done place in prepared roasting pan not touching. Cook
for about 25 minutes in preheated oven. Then crank oven to 450.
Turn the chicken over and let cook for about 10 more minutes.

The results were crispy, brown fried looking and tasting chicken.
It was very delicious. Moist and fully done and crisp.
Since it was an oven recipe we did not make regular gravy but used
Joanna Lund's method of flour, mixed with milk, 2 tsp. dry chicken
soup powder and cooked into gravy. It was ok, but I think glass jarred
low fat chicken gravy is better.

I'm afraid you will have to figure out the points, but it's basically
just chicken thighs with a bit of potato sticking to it.

There seemed to be way too much potato/flour mixture left ovoer, so I would
suggest that next time I make it, I will use less for the coating. You
have to throw it away of course.