Tater Coated Chicken

"This is out of an old BH&G Chicken cookbook."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by AZPARZYCH photo by AZPARZYCH
photo by LifeIsGood photo by LifeIsGood
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
1hr 15mins




  • Combine egg, 2 tablespoons water, and seasoned salt.
  • Dip chicken parts in the mixture.
  • Roll in potato flakes.
  • Sprinkle with salt and pepper, if desired.
  • Melt butter in shallow baking pan.
  • Place chicken in pan, skin side up.
  • Bake at 375 for about 1 hour or until done. Serves 4.

Questions & Replies

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  1. Baby Kato
    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.
  2. Ackman
    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.
  4. mama smurf
    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.
  5. LifeIsGood
    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.


  1. Andi Longmeadow Farm
    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
  2. TasteTester
    Sometimes simple dishes are the best! That's so in this case. Who would have thought that chicken coated with potato flakes could be SO delicious? I used chicken broth instead of the water in Step 1, but then I tend to always use some broth in place of water in savory recipes. This was super-quick, tasted great, and my son loved it. We have lots of chicken pieces in the freezer, so you can be sure we'll have this many more times. Thanks for sharing!



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