Baked crispy chicken

Baked Crispy Chicken

2 Hr
55 Min

Just ’cause you’re trying to eat healthier doesn’t mean you have to cut out fried chicken! Our Baked Crispy Chicken is an oven-fried chicken recipe that delivers the same amount of crispy yumminess as the deep-fried kind, but without all the guilt!

What You’ll Need

  • 1 egg, slightly beaten
  • 5 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons hot pepper sauce
  • 1/2 teaspoons onion salt
  • 1/2 teaspoon celery salt
  • 1 (3- to 4-pound) chicken, cut into 8 pieces
  • 2 tablespoons butter
  • 1/2 cups instant mashed potato flakes

What to Do

  1. In a small bowl, combine egg, vinegar, Worcestershire sauce, hot pepper sauce, and onion and celery salts.
  2. Place chicken pieces in a large bowl and pour vinegar mixture over it. Cover and marinate 2 hours or overnight in the refrigerator, turning chicken several times.
  3. Preheat oven to 400 degrees F. Melt butter in a large shallow baking dish in oven.
  4.  Place potato flakes in a shallow dish and roll chicken pieces in flakes until well coated. Place chicken pieces skin-side down in baking dish into melted butter.
  5.  Bake 30 minutes. Turn chicken pieces and bake 25 to 30 more minutes, or until cooked through.

Bakery Style Blueberry Lemon Scones

Blueberry Lemon Scones


prep time: 20 MINUTES

cook time: 20 MINUTES

total time: 40 MINUTES

Light and fluffy, these bakery style Blueberry Lemon Scones are the perfect breakfast idea! Topped with a sweet lemon glaze, you won’t be able to resist them!



  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 TBSP baking powder
  • 1/2 tsp kosher salt
  • 1 TBSP lemon zest
  • 1/2 cup unsalted butter, cubed, COLD
  • 1 large egg
  • 3/4 cup heavy whipping cream
  • 1 cup fresh blueberries


  • 1 1/2 cups powdered sugar
  • 1 TBSP heavy whipping cream
  • 1 TBSP lemon juice


  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt with the lemon zest. Add in COLD butter and mix until crumbly. Slowly add in the egg and heavy whipping cream.
  3. The mixture might still be crumbly, it’s okay.
  4. Add the blueberries and combine gently, it’s okay if some burst open.
  5. Remove the dough from the bowl and drop it onto the parchment paper baking sheet. Using your hands, press dough into a large circle, about 1 inch thick. Cut into 8 triangles and gently separate them on the baking sheet.
  6. Bake for 20 minutes. Remove and cool completely.
  7. For the glaze, whisk together the powdered sugar, cream, and lemon juice until smooth. Drizzle or spread over the tops, depending on your desired consistency.

Cherry Cream Cheese Dump Cake

Cherry Cream Cheese Dump Cake

Cherry Cream Cheese Dump Cake

Rated as 4.59 out of 5 Stars
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Recipe By:AngieK
“I came up with this recipe to combine a couple of my husband’s favorites. It’s easy and very tasty. The family loves it! It is great with vanilla ice cream!”


  • cooking spray (such as Pam(R))
  • 1 (8 ounce) package refrigerated crescent rolls (such as Pillsbury(R) Grands! Big and Flaky)
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 2 teaspoons ground cinnamon, divided
  • 1 (12 ounce) can cherry pie filling
  • 1 (18.5 ounce) package yellow cake mix (such as Duncan Hines(R))
  • 3/4 cup unsalted butter, cut into 1/4-inch pieces


  1. Preheat oven to 325 degrees F (165 degrees C). Spray a 9×13-inch glass baking dish with cooking spray.
  2. Unroll crescent rolls into the prepared dish, pinching the seams together.
  3. Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.
  4. Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.
  5. Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.