Baked Crispy Potato Chicken

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.

Preheat oven to 375 degrees F (190 degrees C). Place a wire cooking rack into a roasting pan.

Drain marinade from bag and discard bay leaves. Mix Parmesan cheese flour garlic powder paprika and cayenne pepper in a small bowl. Add Parmesan cheese mixture to chicken in the bag close the bag and shake to thoroughly coat chicken pieces with the mixture.

Whisk egg and water in a shallow bowl. 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.

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.