Crispy Parmesan Baked Chicken

    1 hour

    Parmesan and potato flakes make a crunchy crust for this baked chicken. Baking the chicken instead of frying it, makes it lower in saturated fat.

    4 people made this

    Serves: 4 

    • 2/3 cup dry potato flakes
    • 1/3 cup grated Parmesan cheese
    • 1 teaspoon garlic salt
    • 1.5kg chicken, skin removed, cut into 8 pieces
    • 75g butter, melted

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 190 degrees C. Grease a baking tray.
    2. In a medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
    3. Dip chicken pieces into melted butter and roll in potato flake mixture to coat, pressing down coating. Place on prepared tray.
    4. Bake for 35-45 minutes or until chicken is tender and golden brown.

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    Reviews in English (643)


    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.  -  08 Nov 2002  (Review from Allrecipes USA and Canada)


    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.  -  25 Oct 2002  (Review from Allrecipes USA and Canada)


    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  -  06 Nov 2002  (Review from Allrecipes USA and Canada)