Crusty Baked Chicken
Crispy baked chicken pieces coated with savory potato flakes and Parmesan, seasoned with garlic salt, paprika, and poultry seasoning—perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Cut chicken into pieces; wash and trim excess fat.
- Pat dry. Beat egg and milk together in a bowl.
- In a separate bowl, combine potato flakes, garlic salt, paprika, poultry seasoning, and cheese.
- Dip chicken pieces into the egg mixture, then coat thoroughly with the potato flakes mixture.
- Arrange coated chicken pieces on a baking sheet.
- Bake in a preheated oven at 375°F (190°C) for about 45 minutes or until golden brown and cooked through.
Tips & Substitutions
For an extra crunch, consider adding crushed cornflakes or panko breadcrumbs to the potato flakes mixture. If you're out of Parmesan cheese, any hard cheese like Pecorino or aged Gouda can work as a substitute. Ensure the chicken is patted dry to help the coating adhere better. Also, marinating the chicken in buttermilk for a few hours can enhance the flavor and tenderness.
Serving Suggestions
Serve the crusty baked chicken with a side of roasted vegetables or a simple green salad for a balanced meal. It pairs beautifully with Pepper Rice for a comforting touch. You can also serve it with dipping sauces like honey mustard or barbecue sauce for added flavor. For a complete dinner, consider adding mashed potatoes or a fresh coleslaw.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken pieces on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. Avoid using the microwave as it may make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crusty Baked Chicken contains roughly 1669 calories, with 38g protein, 329g carbohydrates, and 29g fat. It is an excellent source of iron (161% of the Daily Value), calcium (116% of the Daily Value), and protein (76% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1304mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken for this recipe?
Yes, skinless chicken can be used, but keep in mind that the skin helps retain moisture and adds flavor. If using skinless pieces, consider marinating them briefly in a mixture of the egg and milk to ensure they stay juicy during baking.
What can I substitute for instant potato flakes?
If you don't have instant potato flakes, you can use crushed crackers or breadcrumbs as an alternative coating. Just ensure to season them similarly with garlic salt and paprika for the best flavor. Another option is to make your own potato flakes by dehydrating cooked potatoes and grinding them into a fine powder.
How can I tell if the chicken is cooked through?
The best way to check if the chicken is done is to use a meat thermometer; it should read 165°F (74°C) at the thickest part of the meat. Additionally, the juices should run clear when pierced. Ensure you don’t cut into the chicken until it’s fully cooked to prevent losing moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).