Recipe by 2Bleu
Using potato flakes (instant mashed potatoes) makes a wonderful coating for this dish.
Top Review by bluemoon downunder
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.
- 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 See How It's Made
- 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.