Baked Crispy Potato Chicken

Ingredients

• 3  bay leaves 
• 1 cup buttermilk 
• 1  eggs 
• 1 tablespoon flour all-purpose
• 2 cloves garlic crushed
• 1 tablespoon garlic powder 
• 1 teaspoon ground pepper black
• 1 tablespoon paprika 
• 1 tablespoon parmesan cheese grated
• 1 cup potato flakes dry instant mashed
• 0.5 teaspoon salt 
• 3  chicken breast halves boneless skinless cut into chunks
• 2 tablespoons water 

Equipment

• bowl
• oven
• whisk
• wire rack
• roasting pan
• ziploc bags

Directions

1. Place chicken pieces, buttermilk, bay leaves, garlic, salt, and black pepper into a large resealable plastic bag and knead bag several times to mix buttermilk and seasonings with chicken. Squeeze air from the bag, seal, and refrigerate at least 2 hours (up to overnight) to marinate.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place a wire cooking rack into a roasting pan.
4. Drain marinade from bag and discard bay leaves.
5. Mix Parmesan cheese, flour, garlic powder, paprika, and cayenne pepper in a small bowl.
6. Add Parmesan cheese mixture to chicken in the bag, close the bag, and shake to thoroughly coat chicken pieces with the mixture.
7. Whisk egg and water in a shallow bowl.
8. Place potato flakes into a separate shallow bowl. Dip floured chicken pieces in egg mixture; roll pieces in potato flakes to thoroughly coat. Arrange the chicken pieces on wire rack.
9. Bake chicken for 15 minutes and turn pieces over on rack; continue baking until chicken is no longer pink inside and coating is browned and crisp, 15 to 20 more minutes.