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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
  • 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

Directions

  • 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.

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