Simply delicious chicken Maryland Jim. I love how much flavor the potato flakes impart to this dish. Crisp, tender, juicy chicken. It doesn't get any better than this. Quick and really easy to make with just a few ingredients, for a meal that you will be drooling over. Thank you so much for sharing this wonderful recipe, that we will enjoy again and again. Kudos on making it into my Best of Cookbook for 2014.
I was pretty disappointed with this. I used bone-in thighs. The chicken was very moist, but the skin wasn't even close to being crisp & was very bland. I had to put it under the broiler & even then it didn't crisp up like I had hoped. IDK if I'll make this again or not...sorry.
I am sure I changed the whole dynamic of this dish by using thin-cut b/s chicken breasts, but the WHOLE family liked this, even my picky DS! Other than changing the chicken,I made it as written. The chicken came out very crispy and moist and was so good. Definitely going into my Best of cookbook! Made for Football Pool 2012-13 Win.
Delicious and moist. I used chicken thighs (bone-in) and it turned out crispy on the outside and just plain yummy. Thank you for posting the recipe. Made for Spring PAC 2012.
Yummy chicken done perfectly. It's crispy on the outside and nice and moist on the inside. I loved the flavor and crunch from the potato flakes. The thing? It's easy to prepare and cook! Thank you.
Jim, this was great. The chicken came out very moist, and there was a delicious crunchy layer on the outside from the potato flakes. Congrats on the football pool win :-D
Yummy! This is easy to make and delicious! My family loved it. Congrats on winning the football pool!
Great recipe. Simple to make. I reduced the recipe except for the egg to make this for 1. I added a little garlice and onion powder. Thanks for sharing. Made for your football win week #10.
This is an amazingly, tasty, and very tender chicken. The taste is so down-home comforting, I really love the use of instant potato flakes here. It is wonderful, I followed this exactly, except I added some Tabasco sauce to the egg/season-salt/water part. The seasoned salt was a Creole seasoning, and just so yummy! I used a fairly thick boneless chicken breasts, and instead of butter, used "Smart Balance" I baked it for 30 minutes, but my chicken breasts were huge, smaller, I would cut the cutting time to about 25 minutes. I turned the broiler on "low" for the last 1 minute of cooking to brown the top. I served this sitting atop salad greens and put a simple vinaigrette dressing on this. Thank you, Jim! Made for your football win #10 ~ Fall 2008
I decided not to rate this one because I did change it a little bit and maybe that's why we didn't care for it. I used only 2 boneless, skinless chicken breasts; halved the amount of butter; baked 35 minutes at 400 degrees. The flakes on the bottom of the pieces absorbed the melted butter and turned into burnt mashed potato goo. I guess I was expecting a crispier coating. Hubby asked me not to experiment any further with this one...Sorry!! Thanks anyway!