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Crispy Potato Chicken

 Crispy Potato Chicken
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
4 ServingsPrep: 15 min. Bake: 1 hour


  • 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


  • 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.
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.

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Crispy Potato Chicken (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.