Crispy Baked Chicken

Entrees | 0 comments

Shared By: 2018 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 cups mashed potato flakes (I used Hungry Jack’s and they are GF)
  • 2 tablespoons grated Parmesan cheese
  • 2 to 3 teaspoons poultry seasoning
  • 1/2 to 1 teaspoon pepper
  • 1/2 cup butter, melted
  • 1 broiler/fryer chicken (3 1/2 to 4 1/2 pounds), cut up (I used 2 packs of 4 Costco boneless, skinless chicken thighs for a total of 8 thighs)



  • In a shallow dish, combine the potato flakes, Parmesan cheese, poultry seasoning and pepper.  I used a gallon Ziploc bag instead of a shallow dish
  • Place butter in another shallow dish.
  • Dip chicken in butter, then coat with potato flake mixture
  • Place on a lightly greased 15-inch x 10-inch x 1-inch baking pan
  • Bake uncovered at 375° for 50-65 minutes or until juices run clear.



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