Crispy Potato Chicken Recipe
- 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
- 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.
2 piece: 768 calories, 50g fat (22g saturated fat), 322mg cholesterol, 1512mg sodium, 22g carbohydrate (0 sugars, 1g fiber), 55g protein.
Reviews for Crispy Potato Chicken
"This is my favorite baked chicken recipe. It has been a family staple for years. In fact, it may have been the 1st TOH recipe I ever made."
"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."
"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."
"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!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.