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Corn-Crisped Chicken and Potato Dinner

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Betty Crocker Kitchens
Updated Jun 28, 2021
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Dip chicken in buttermilk--a natural tenderizer--then coat with a corn-flake crust and roast with potatoes and peppers.

Corn-Crisped Chicken and Potato Dinner

  • Prep Time 20 min
  • Total 60 min
  • Servings 4
  • Ingredients 12
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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

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.
  • Step 
    2
    In shallow bowl, combine buttermilk, salt and ground red pepper; mix well. Place corn flake crumbs in another shallow bowl. Dip chicken in buttermilk mixture; coat with crumbs. Place crumb-coated chicken breast halves in corners of sprayed pan.
  • Step 
    3
    In large bowl, combine potatoes, bell pepper and onion. Sprinkle with cheese, garlic powder and paprika; toss to coat evenly. Place in center of baking pan. Drizzle butter over chicken and vegetables.
  • Step 
    4
    Bake at 400°F. for 30 to 40 minutes or until chicken is fork-tender, its juices run clear and potatoes are tender, stirring vegetables once halfway through baking.

Nutrition

385 Calories
11g Total Fat
32g Protein
40g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
385
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
30%
Cholesterol
90mg
30%
Sodium
830mg
35%
Total Carbohydrate
40g
13%
Dietary Fiber
4g
16%
Sugars
6g
Protein
32g
% Daily Value*:
Vitamin A
42%
42%
Vitamin C
62%
62%
Calcium
10%
10%
Iron
24%
24%
Exchanges:
2 1/2 Starch; 1 Vegetable; 3 Lean Meat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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