Real Recipes From Real Home Cooks ®

corn-crisped chicken and potato dinner

(2 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

A complete dinner in one pan--that's my idea of a great recipe. All you need to go with this would be a salad and some rolls. Easy as can be! Recipe & photo:

(2 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 45 Min

Ingredients For corn-crisped chicken and potato dinner

  • 1/2 c
  • 1 tsp
  • 1/4 tsp
    ground red pepper (cayenne)
  • 1 c
    corn flake crumbs
  • 4
    bone-in skinless chicken breast halves
  • 4 md
    russet or idaho baking potatoes, unpeeled, cut into 1-inch cubes
  • 1
    red or green bell pepper, seeded, cut into 1x1/2-inch pieces
  • 1 md
    onion, cut into 8 wedges
  • 2 Tbsp
    grated parmesan cheese
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
  • 3 Tbsp
    butter, melted

How To Make corn-crisped chicken and potato dinner

  • 1
    In a shallow dish, combine buttermilk, salt and ground red pepper; mix well. Place corn flake crumbs in another shallow dish. Dip chicken into buttermilk mixture; coat mixture with crumbs.
  • 2
    Place 1 crumb-coated chicken breast half in each corner of a sprayed 15x10x1-inch baking pan.
  • 3
    In a 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. Pour butter over chicken and vegetables.
  • 4
    Bake in a preheated 400-degree oven for 45 to 55 minutes or until chicken is fork tender, its juices run clear, and potatoes are tender, stirring vegetables once halfway through baking.