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

Crispy Potato Chicken Recipe

Read Reviews (3)
5 3
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.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Crispy Potato Chicken(3)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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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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