Potato-Crusted Chicken

• 3 lb (1.4 kg) chicken pieces
• salt, freshly ground black pepper, paprika, garlic powder a

Remove and discard skin and excess fat from chicken. Rub chicken with seasonings. Cover and refrigerate for at least 1 hour or overnight.

Slicer: Slice onions, using medium pressure. Heat oil in nonstick skillet on medium-high heat and sauté onions until golden. Place in large sprayed roasting pan.

Beat egg with water in a flat dish. Dip chicken pieces first in egg, then