| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Margarine; melted |
| 1/2 |
c |
Instant mashed potato flakes |
| 1/2 |
ts |
Garlic salt or garlic powder |
| 1 |
ds |
Pepper |
| 1/2 |
ts |
Chili powder or paprika |
| 1/2 |
ts |
Onion powder |
| 1 |
|
Chicken;, ( about 4 lbs) cut in quarters or eighths |
INSTRUCTIONS
Source: Easy Kosher Cooking, by Rosalyn F. Manesse
Melt margarine in skillet, so that you can dip the chicken parts easily.
You do not have to turn over the chicken during baking. This recipe can be
doubled.
Pre-heat oven to 375º degrees. Mix together the instant mashed potato
flakes and seasonings. Dip the chicken into the melted margarine and then
coat with the potato flake mixture. Place skin side up in a roasting pan.
Bake for 60 minutes or until done.
Posted to JEWISH-FOOD digest Volume 98 #026 by Bella Parnes
<bparnes@aabgu.org> on Jan 13, 1998
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