Moist Baked Chicken

Submitted by Marie

"Chicken parts are dipped in melted butter, then coated with a mixture of garlic powder, potato flakes and parmesan cheese and baked until crispy and moist. This is really good stuff."

 

• Ready In: 1hr 15mins
• Ingredients: 5
• Serves: 4

ingredients

• 1 chicken, cut up
• 1 1⁄3 cups instant mashed potatoes (dry flakes)
• 2⁄3 cup grated parmesan cheese
• 1 1⁄2 teaspoons garlic powder
• 1⁄2 cup butter, melted

directions

1. Line a 13x9-inch pan with foil and preheat oven to 350ºF.
2. Combine the potato flakes, parmesan cheese and garlic powder in a bowl and blend well.
3. Dip the chicken pieces in the butter, then roll in the potato mixture.
4. Place coated chicken in the pan and sprinkle with leftover potato mixture.
5. Bake for 60 minutes or until juices are clear.

Reviews

[mabers]

I've made this a few times now and we always enjoy it. It's just a tad on the bland side for me, but I add a little Worc. sauce and dijon mustard to the butter and that does the trick. Thanks for posting Marie!

 

[Recipe Junkie]

The chicken was definitely moist and delicious, and I was looking for a batter with a small amount of ingredients, which I happened to have on hand. I don't know if I'll bake this again since we prefer a crispier skin.

 

[LonghornMama]

Very yummy and quick to put together. I found this recipe and got it in the oven in less than 15 minutes. Made for a delicious weekday meal with little effort. Lining the pan with foil is a must. I also melted the butter in the pan and dipped the chicken before breading. Used 4 chicken breasts with bones and skin. If butter is unsalted, I'd add some salt to the crumb mix. Result was very moist and delicious. Thanks, Marie!

 

[Hey Jude]

We loved this chicken! I made this as written and it worked out perfectly. Crisp, juicy chicken! Thanks for mentioning lining the pan with foil, saved some clean-up time :) Thank you for this recipe Marie, it's a keeper.

 

[Countrywife]

I melted the butter in the pan and rolled the chicken parts in the pan and then put the coated chicken in the buttered pan. And used margerine instead of butter. Wonderful treatment.