This is a print preview of "Potato Crusty Chicken" recipe.

Potato Crusty Chicken Recipe
by J. Gino Genovesi

Potato Crusty Chicken

Potato flakes coating gives the chicken a crusty surface and keeps the chicken juicy and tender. The taste is amazing.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Goes Well With: hard rools, a green salad

Wine and Drink Pairings: soft drinks


  • 6 chicken parts ( your favorite)
  • 1 C. potato flakes
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 tsp. paprika
  • 1 tsp. chicken soup base powder
  • 1- 2 eggs
  • 1/4 C. milk
  • 1/2 C. Parmesan Cheese
  • 3 T. melted butter


  1. Trim fat from chicken parts.
  2. In a separate bowl combine potato flakes, garlic powder, salt, paprika and chicken base powder.
  3. In separate bowl beat egg and milk together.
  4. Roll each chicken part in the eggs mixture.
  5. 5 Then roll each part in the potato mixture making sure all is covered.
  6. Place chicken in a buttered dish; then sprinkle remaining butter on top.
  7. Bake uncovered at 400 degrees oven for 40 minutes; then increase to 375 degrees for about 10-15 minutes. This allows the chicken to become crispy. You can pierce chicken, and if the juice is clear it is done.
  8. Serve as main dish with salad, bread, and cooked vegetables.