This recipe is versatile, use any 3 – 5lbs of bone in chicken, use breasts, thighs, or a cut up a whole chicken. If you have young children they can help with shaking, but only if your container has a tight fitting lid or said child is old enough to understand they need to be careful. I warn from experience. If you use any of the variations, many kids enjoy crushing items in a zippered bag. It’s destruction without the consequences!
For variety, substitute an equal amount of any of the following in place of the potato flakes:
- crushed corn flakes
- crushed Rice Crispies
- crushed cheese crackers such as Cheez-Its
- seasoned bread crumbs
- plain bread crumbs, but add: garlic powder and Italian seasoning
- crushed plain or butter crackers
Experiment until you find your favorite.
- 3 – 5lb bone in chicken parts (here’s how to cut up a whole chicken)
- 1 cup buttermilk (or substitute 1 cup milk + 1 tsp white vinegar)
- fresh ground pepper
- 1/2 cup flour
- 1/2 tsp salt
- fresh ground pepper
- 2 TBSP olive oil
- 2 TBSP butter
- 1/3 cup grated parmesan cheese
- 2/3 cup instant mashed potatoes
- 1 tsp of your favorite seasoning blend (We roll with Cajun in the Solos home)
Place the chicken parts in a shallow dish, whisk together the buttermilk and pepper, pour over the chicken. Set aside.
Next we’re going to set up our assembly line. In a container with a tight fitting lid add the flour, salt, and pepper. Give this a good shake (with the lid on!) and set aside. Next, in a microwave safe shallow dish add the olive oil and butter, microwave just long enough to melt the butter, it took between 20 – 30 seconds in my microwave. Set next to the flour container. In another lidded container place the final three ingredients, close the lid and give it a good shake. Grab a baking sheet and line it with foil. Normally I’m all about a little olive oil or cooking spray, but humor me. If you are completely texture oriented and need the chicken as crispy as humanly possible get a baking rack to place over the sheet.
Preheat the oven to 375F.
Find something to do for 5 minutes or so. Go wild, plan a side dish.
Starting with the smallest pieces: wings, drumsticks, thighs, then breasts, place one or two pieces in the flour container and give it a good shake. One at a time, remove the pieces from the flour, shaking off any excess, and dip in the oil / butter mixture. Shake the pieces again and add to the final container, giving a good shake to coat the piece evenly. Place on the baking sheet or rack.
Once all of the pieces have moved through your assembly line place in the oven for 40 – 60 minutes. Use a meat thermometer to ensure the largest pieces have reached 165F. If using a whole chicken it may be necessary to cook the breasts longer than the wings and drumsticks, simply set them aside on a paper towel. If the coating on larger pieces looks as though it may brown too quickly, use a small piece of foil as a tent to shield the coating.