Michigan Girl's crispy baked chicken dinner

Today we had my dad over for dinner and my husband made some great crispy baked chicken. The best part of the chicken was the flavor. I do not like hot sauce, but amazingly, you can't even taste it in this dish.

Here is the recipe. Use more or less of any of the ingredients as you see fit. We marinade for 2-4 hours, but I've read several recipes where the chicken is marinaded overnight.

3 to 4 lbs chicken (use whatever pieces you prefer - drums, wings, breasts, thighs)
2 cups buttermilk
5 tablespoons apple cider vinegar
3 tablespoons hot sauce
3 tablespoons Worcestershire sauce
2 eggs, slightly beaten
2 cups instant potato flakes
1 1/2 teaspoons onion salt
1/2 teaspoon celery flakes
1 1/2 teaspoons garlic powder
3 tablespoons butter

After washing the chicken, place in a large, shallow dish. Rub the hot sauce and Worcestershire sauce on the chicken. Pour the apple cider vinegar and buttermilk over the chicken, completely covering the meat. Cover and place in the refrigerator for 2-4 hours.

Preheat oven to 400 degrees Fahrenheit. Melt the butter in a large, shallow baking dish in in the oven. Remove as soon as butter melts.

Beat eggs in a shallow dish. Pour potato flags into a separate shallow dish.

Remove chicken, roll in egg, season with onion salt, celery flakes, and garlic powder. Then roll in the potato flakes and place in the baking dish into the melted butter.

Bake for 30 minutes. Check chicken and make sure it's not sticking and coating is staying on. If not, add more butter to dish. If chicken coating doesn't peel off, turn pieces. Cook for 30 more minutes, or until cooked thoroughly.


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