Search thousands of recipes reviewed by home cooks like you.

Crispy Herb Baked Chicken

Crispy Herb Baked Chicken

  • Prep

  • Cook

  • Ready In

DCANTER

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 58.8 g
  • 118%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
  3. Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
  4. Bake for 45 to 60 minutes, or until chicken is tender and golden brown.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DELISEMAR
587
6/11/2003

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.

MARIAN
459
9/29/2003

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.

NYCDAVE
246
2/8/2003

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