Crispy Baked Chicken Made With Instant Potatoes
"Using potato flakes (instant mashed potatoes) makes a wonderful coating for this dish."
photo by Shelby Jo
- Ready In:
- 1hr
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2⁄3 cup instant potato flakes
- 1⁄3 cup parmesan cheese, grated
- 1 teaspoon garlic salt
- 3 1⁄2 lbs frying chickens, cut up
- 1⁄3 cup butter, melted
directions
- Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
- In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
- Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.
Questions & Replies
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Great Idea! Put my own spin on it: Took an envelope of Ranch dressing and sprinkled on top before baking. BONUS IDEA: Take leftover melted butter (maybe add a touch more), pour into leftover breading mix , form into balls and bake with chicken. Instant garlic cheesy mashed potato hush puppies with butter already inside! -
hi I coated w/mayo..I did not have butter it turned out great and also I did boneless pork chop s today same way??it'sso good. I baked them, then when cooked fast broiled to have a crispy'ness. thank you good ideas so good this recipe~ Sandy -
I don't have any butter. I thought I would soak in milk for about 30 minutes -
Do you really need parma
Reviews
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I thought this was okay. The flakes didn't crust up as well as I wanted. I even turned them once during cooking. Next time I'll try rolling them in egg first. The flavor was good, and the recipe itself very simple, hence four stars. -
This came out great!! I did add some parsley flakes and some pepper
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This recipe is great. It can be made as is, or you can add other seasonings, depending on your tastes. We tried it tonight with about 1 teaspoon of chili powder...amazing. I have 4 kids in the house ranging from 7 to 16 and everyone loved this recipe; and it was easy enough that my 16 year-old is the person who made dinner tonight. We made instant mashed potatoes and added garlic powder, cheddar cheese, parmasan cheese, salt and pepper...an excelent compliment to this chicken.
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After checking out everywhere I could think of to find instant potato flakes and failing to do so, I was very disappointed as this sounded a fabulous idea. So I had to dream up an alternative. I halved the recipe and used grated potato, well-drained and well-patted dry, in place of the potato flakes and used egg rather than the melted butter in step 3 as I figured it would be stickier and I was worried that the grated potato would stick to the chicken (I used 2 chicken breasts - skinless, boneless and halved). I added some freshly ground black pepper and some grindings of rosemary/sage in step two. Once the chicken was coated, perhaps unnecessarily, I put it in the fridge for about 10 minutes before putting it in the oven. At this point I drizzled a little melted butter over the chicken. The crust was crispy and flavoursome :) but was obviously a bit more work so I'm still on the look-out for those elusive potato flakes so I can make this again! Thanks for sharing this recipe, 2Bleu. Made for PRMR.
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The butter is the issue. Don’t dredge the chicken through butter. It will keep the potato flakes too moist and they won’t crisp up. Coat the chicken in FLOUR, then in beaten EGG, and then the potato flake mixture.
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Tweaks
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Back in around the early 90's & before, Betty Crocker's instant potatoes were *buds*. Like firm little balls. Had a recipe on back of the box for a great chicken recipe. You lightly browned the buds & cheese in melted butter, then rolled the wet chicken in browned mixture. You then placed waxed paper over baking dish & baked 9 minutes in the microwave. Except for the pie pan with the egg wash, I only used a 10" corning ware pan to melt the butter on the stove & browned the buds & grated parm cheese. I then rolled my wet chicken in the mixture right in the same 'skillet', then placed the waxed paper on, then popped in the micro. Always got rave reviews for any kind of meal or gathering. I really wish the buds didn't change to flakes. The buds were much better. You could not tell the chicken was cooked in a microwave oven! I guess because of the toasted coating.
RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
