Crispy Potato Chicken Recipe
Crispy Potato Chicken Recipe photo by Taste of Home

Crispy Potato Chicken Recipe

Publisher Photo
We think this savory chicken tastes just as good cold as it does hot. It's perfect for a family dinner at home or to take along on a picnic. The potato-flake coating covers the poultry pieces evenly and bakes to a beautiful golden brown. -Dorothy Bateman, Carver, Massachusetts
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 4 servings

Ingredients

  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up and skin removed
  • 2 eggs
  • 2 tablespoons water
  • 1-1/2 cups mashed potato flakes
  • 1/2 cup butter, melted

Nutritional Facts

1 serving (2 pieces) equals 768 calories, 50 g fat (22 g saturated fat), 322 mg cholesterol, 1,512 mg sodium, 22 g carbohydrate, 1 g fiber, 55 g protein.

Directions

  1. In a large resealable plastic bag, combine the first five ingredients. Add chicken in two batches; shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13-in. x 9-in. baking dish; add chicken. Bake, uncovered, at 375° for 30 minutes. Turn the chicken; bake 30 minutes longer or until juices run clear. Yield: 4 servings.
Originally published as Crispy Potato Chicken in Taste of Home June/July 1998, p31

Nutritional Facts

1 serving (2 pieces) equals 768 calories, 50 g fat (22 g saturated fat), 322 mg cholesterol, 1,512 mg sodium, 22 g carbohydrate, 1 g fiber, 55 g protein.

This recipe pairs well with a full-bodied white wine.

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Reviews for Crispy Potato Chicken

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed Feb. 29, 2012

I tried this today... my family loved it. I used half butter and half extra virgin olive oil. Next time I will cut this back some. It was a little too greasy. Great recipe, though. I will definitely make it again.

MY REVIEW
Reviewed Feb. 11, 2012

Hands down, this is a favorite recipe. I've been making it for years and we enjoy it hot, or cold. I especially like making it to take on our 4th of July picnic! I do use skinless breasts as I'm not a skin fan and it works just as well.

MY REVIEW
Reviewed Feb. 16, 2008

This sounds heavenly!  I purchase a similar dish: Cod with crusted Cheddar cheese, mashed potatoes and chives.  I eat that main course nearly everyday for lunch.  But I love chicken equally.  I can't believe I never thought of substituting chicken instead of cod.  I would however, use boneless chicken tenders or breast for the recipe.  But I'll definitely try it out soon!  Thank you for the recipe. I too love cod / chicken cold.  Delicious!

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