You are here: Home » Recipes » Potato Crusted Chicken Potato Crusted Chicken Yield 4 servings PrintEmail Ingredients 8 -- boneless, skinless chicken thighs1/3 cup cultured buttermilk1 tablespoon olive oil2 tablespoons seasoned rice vinegar3 tablespoons Dijon mustard1 medium baking potato, peeled and shredded1 medium yam, peeled and shredded1/4 cup brown sugar1/4 cup seasoned bread crumbs2 tablespoons parsley flakes -- red leaf lettuce Instructions In medium bowl, place chicken and buttermilk; cover and marinate in refrigerator 15 minutes. In small bowl, whisk together olive oil, vinegar and mustard; place in large frypan and add chicken in single layer. Saute over medium heat 6 minutes per side. Transfer chicken, meatiest side up, to 13x9x2-inch baking dish lined with foil. In medium bowl, mix together baking potato, yam, brown sugar, bread crumbs and parsley flakes; spoon evenly over chicken. Bake in 350 degree F. oven about 45 minutes or until chicken is fork tender. Garnish with red leaf lettuce.