The secret ingredient is instant mashed potatoes, used to make the crispy coating.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.

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  • In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.

  • Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.

  • Bake for 45 to 60 minutes, or until chicken is tender and golden brown.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

557 calories; 31.5 g total fat; 217 mg cholesterol; 837 mg sodium. 6.9 g carbohydrates; 58.8 g protein; Full Nutrition

Reviews (643)

Read More Reviews
851 Ratings
  • 5 star values: 433
  • 4 star values: 278
  • 3 star values: 83
  • 2 star values: 39
  • 1 star values: 18
Rating: 4 stars
06/11/2003
This is a great dish!!! The family loved it!!! However 2 things 1. When you melt the butter make sure you only dip one peice of chicken in the melted butter don't put all the chicken into the melted butter the cold chicken will harden the butter. 2. Spray the aluminum foil with spray because the chicken will also stick to it. Read More
(718)
Rating: 5 stars
09/29/2003
What a yummy recipe! I have done this several times now to the delight of the family for whom I cook. The first time I made this I followed the recipe exactly (but doubled for a big family). It was good but seemed to be missing something. Since then I have always added some Italian Seasoning Paprika and bread crumbs to the dry mixture. This makes the right mixture for me and still produces extremely good chicken. I usually pour any remaining dry mixture on top of the chicken before putting it in to bake. I usually make this with thighs and legs. This is a regular in my monthly menu for "Fried Chicken Friday" where I generally serve a different fried/oven baked chicken recipe each Friday. Also I have never had a problem with mushy coating. There will always be a little mushiness because of the juices from the chicken cooking out but it is usually minimal and typical of oven baked and coated chicken. I would say it is best to always use foil instead of a greased pan. You don't have to spray the foil either that will help reduce the moisture in the pan and keep the potato flakes from reconstituting. Read More
(549)
Rating: 5 stars
02/09/2003
What an incredible recipe!!! My father was on a chicken strike but no longer. He caught one whiff of this chicken and before he knew it he was sucking the bones. I used 2 tablespoons of grated romano cheese and completed the 1/3 cup with parmesan cheese. I also added dried parsley (for apperance) dried basil(for flavor) black pepper(for kick) and paparika(for color). This recipe is a keeper. Now all I need is a tastey creamy pasta dish to go along with the chicken. David Read More
(309)
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Rating: 5 stars
07/23/2003
This recipe is very similar to an "Oven fried chicken" recipe that I've been using for years. We enjoyed this very much. I added Mrs. Dash to the coating ingredients for a little extra flavor. Baked it at 400 degrees to obtain a crispy coating. Chicken turned out crispy on the outside and moist and tender on the inside. Thanks Diana. Read More
(135)
Rating: 4 stars
12/16/2003
This is a great starting-point recipe! I added Italian seasoning a tiny dash of poultry seasoning and a healthy pinch of dried rosemary - crush it in your palm before adding to the mix which will release the flavor as well as saving someone from getting a giant pine needle stuck in their teeth! I sprinkled the leftover potato mixture over the top of the chicken pieces in the pan which made for extra crispiness and flavor. I can't wait to try this with flavored potatoes as another reviewer mentioned. Super fast prep and a tasty dinner. Read More
(126)
Rating: 4 stars
10/10/2006
This was a good recipe base. However based on other reviews I tweaked and combined recipe methods to come up with a really great recipe. First melt the butter adding 2 Tbsp of canola oil to help prevent butter from over browning and pour into bottom of baking dish coated with cooking spray. TO KEEP THE COATING FROM COMING OFF WHILE BAKING: First place about 1/3 to 1/2 cup flour in a dish big enough to for the chicken breast to comfortably fit in. Next place 1 egg in a similar dish and beat egg well. Then place coating mixture in a third similar dish. Dip each chicken breast into flour egg and then coating. Then place into prepared pan. THEN TO IMPROVE FLAVOR: If anyone has the all|recipes Family Favorites Cookbook published in 2005 look on page 183 - this exact recipe is printed differently - the one in the book has printed to add 1/4 tsp each of dried time and rosemary. I also made a couple of additions: 1/4 tsp sweet paprika 1/2 Itailian seasoning 1/4 tsp salt-free all-purpose seasoning and 1/4 tsp ground shallots and I also added 8 crushed saltine crackers. Then I baked for 30 minutes and turned to bake on the otherside for 15 minutes then I turned them again and baked an additional 10 minutes. I know this sounds like alot of extra to do but my family really liked it. Hope this helps. Thanks for sharing the recipe - very versatile:0) Read More
(117)
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Rating: 5 stars
11/08/2002
I've found that it's better to bake the chicken in foil until about the last 15 minutes then open up the foil to crisp it up. Delicious! Read More
(109)
Rating: 5 stars
11/08/2002
This is the BEST coating for chicken around. My 5 kids loved this the first time I made it. Now it's an addition to our weekly menu. Asfaras the other reviewers saying mushy and not crispy I disagree. Mine has turned out GREAT and crispy both times. The first time I used skinless chicken the second time I left it on. DELICIOUS either way!! Thanks Diana! Read More
(87)
Rating: 4 stars
07/23/2003
With the addition of onion powder italian seasonings paprika and cayenne the chicken was delicious. I baked whole chicken pieces which I skinned on a rack to prevent a mushy bottom. I also used garlic powder in lieu of garlic salt as the parm had enough salt in it by itself. Read More
(81)