Corn-Crisped Chicken and Potato Dinner Recipe
Dip chicken in buttermilk--a natural tenderizer--then coat with a corn-flake crust and roast with potatoes and peppers.
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Ingredients
- 1/3 cup buttermilk
- 1 teaspoon salt
- 1/4 teaspoon ground red pepper (cayenne)
- 2/3 cup corn flake crumbs
- 4 bone-in skinless chicken breast halves
- 4 medium baking potatoes, unpeeled, cut into 1-inch cubes
- 1 red or green bell pepper, seeded, cut into 1x1/2-inch pieces
- 1 medium onion, cut into 8 wedges
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons butter or margarine, melted
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