"aem" > wrote in message
...
On Jul 10, 11:54 am, "biig" > wrote:
> I can't for the life of me remember who posted the recipe using dried
> potato flakes and herbs. I've googled to death and can't find it...can
> anyone point me in the right direction?...Thanks...Sharon in Canada.

This was posted in 1996:

" Some times we will dip the chicken in egg and dredge in Zatarain's
and
potato flakes. What? Yes, potato flakes, like for instant mashed
potatoes. Then we will BAKE the chicken. The potato flakes make it
crispy, the zatarain's makes it good, baking rather than frying makes
it better for your heart. We skin the chicken before doing all of
this. Those who are trying to cut back on fat should try this.

Mike Sullivan "

Is that what you remember? I assume the Zatarain's is some kind of
seasoning mix. -aem
Thanks aem, but that isn't the same one. It was posted in the last couple
of days.....I have some chicken leg quarters soaking in buttermilk and fresh
herbs, but got to wondering if the poster had used dry in with the soak, or
in with the potato flakes. Not crucial, but when I can't find it, I get
frustrated...:>)Sharon