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We think this savory chicken tastes just as good cold as it does hot. It's perfect for a family dinner at home or to take along on a picnic. The potato-flake coating covers the poultry pieces evenly and bakes to a beautiful golden brown. -Dorothy Bateman, Carver, Massachusetts
Nutritional Facts 1 serving (2 pieces) equals 768 calories, 50 g fat (22 g saturated fat), 322 mg cholesterol, 1,512 mg sodium, 22 g carbohydrate, 1 g fiber, 55 g protein.
Originally published as Crispy Potato Chicken in Taste of Home June/July 1998, p31
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Feb. 29, 2012 by terilee
I tried this today... my family loved it. I used half butter and half extra virgin olive oil. Next time I will cut this back some. It was a little too greasy. Great recipe, though. I will definitely make it again.
Reviewed on Feb. 11, 2012 by AdriaD
Hands down, this is a favorite recipe. I've been making it for years and we enjoy it hot, or cold. I especially like making it to take on our 4th of July picnic! I do use skinless breasts as I'm not a skin fan and it works just as well.
Reviewed on Feb. 16, 2008 by linda63
This sounds heavenly! I purchase a similar dish: Cod with crusted Cheddar cheese, mashed potatoes and chives. I eat that main course nearly everyday for lunch. But I love chicken equally. I can't believe I never thought of substituting chicken instead of cod. I would however, use boneless chicken tenders or breast for the recipe. But I'll definitely try it out soon! Thank you for the recipe. I too love cod / chicken cold. Delicious!
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