Super Yummy Oven “Fried” Chicken

June 28, 2010

It took a few tries, but I got it just right.  This chicken is so yummy, fairly healthy, and uses a secret food storage ingredient.  Perfect!!  The original recipe came from I Can’t Believe It’s Food Storage, but I changed a few things.  It’s the best food storage book I’ve read, I love it!  It has great recipes, but it will teach you how to use food storage in your own recipes!

Sweet Baby #3 won’t eat food if I cut it into pieces.  She wants the whole thing, and she wants to eat it herself!  This is the first time any of my three kiddos has eaten chicken not shaped like a dinosaur.

6-12 Chicken Drumsticks (skin on, or removed)
1 egg
1 T milk
1 cup potato flakes
garlic salt

Combine egg and milk in a shallow dish.  Add potato flakes to another shallow dish.  Dip chicken in egg mixture, roll in potato flakes, place on buttered rimmed cookie sheet.  Melt 2-4 Tbsp butter (depending on how much chicken you have).  Drizzle over chicken.  Bake at 425 for 25 minutes, turn chicken, and bake another 20-25 minutes.  Remove from oven and sprinkle with garlic salt and pepper.  Turn and sprinkle again.  Conservatively sprinkle with cayenne pepper.  Serve hot.

*Potato Flakes can be purchased from the LDS cannery.  A #10 can is less than $3, and will store unopened for 30 years.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!