Potato Flake Chicken Recipes

Steps:

• Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
• Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.

Steps:

• In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.

Steps:

• Melt margarine and place in a flat baking dish.
• rinse and dry chicken.
• mix egg and water.
• dip chicken in water mix then roll in potato flakes to coat thoroughly.
• place chicken in baking dish.
• add salt and pepper.
• bake uncovered 30 minutes at 400 degrees.
• flip chicken, add more seasoning if desired, and cook an additional 30 minutes or until tender.

Steps:

• Put the oil in a heavy-bottomed skillet fitted with a deep-frying thermometer. Heat over medium heat until it reaches 350 degrees F.
• Season the chicken with salt and pepper. Mix the potato flakes and crushed chips together in a shallow dish. In a second shallow dish, mix the flour and some salt and pepper. Add the eggs to a third shallow dish. Dredge the chicken tenders on all sides first in the seasoned flour. Shake to remove any excess flour, then dip into the egg. Allow the egg to drip off. Dredge in the potato mixture until evenly coated.
• Carefully add the chicken tenders to the hot oil and cook until golden brown, 3 to 4 minutes per side. Transfer to a cooling rack over a paper towel-lined baking sheet. Sprinkle with more salt and serve warm.

Steps:

• Preheat oven to 350. Spray 9x13 baking dish with nonstick cooking spray.
• Cut any visible fat from chicken.
• Place Italian dressing in a large bowl. Place potato flakes in a separate large bowl.
• With one hand (your 'wet hand'), coat chicken with dressing. Sprinkle with salt, pepper, and paprika to taste with your 'dry hand'.
• Place chicken breast in potato flake bowl. With dry hand, coat chicken well with potato flakes.
• Place breasts in a baking dish. Bake in oven for 40-45 minutes until chicken is no longer pink.

Steps:

• Heat the oil in a large skillet over medium heat.
• While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt, and pepper.
• Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil, and fry until golden brown, 7 to 10 minutes. Remove from oil and drain on paper towels.

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add chicken in two batches; shake to coat. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture, then coat with potato flakes. Pour butter into a 13-in. x 9-in. baking dish; add chicken. Bake, uncovered, at 375° for 30 minutes. Turn the chicken; bake 30 minutes longer or until juices run clear.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small cup combine the salt, pepper, olive oil and milk. Mix well and pour the mixture into a 9x13 inch baking dish. Add the cubed chicken and cover with cornflake crumbs. Bake in the preheated oven for 25 minutes, until the crumbs are crisp.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place melted butter or margarine in a shallow dish or bowl, then place potato flakes in a separate shallow dish or bowl. Roll chicken pieces in butter or margarine, then in potato flakes. Place coated chicken pieces in a 9x13 inch baking dish, skin side up.
• Bake at 400 degrees F (200 degrees C) for 1 hour.

Steps:

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

Steps:

• Heat oven to 375 F.
• Spray a cookie sheet or 9x13-inch pan with non-stick cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes and garlic powder; mix well.
• Spray chicken with non-stick cooking spray; roll in potato flake mixture to coat.
• Place in cookie sheet or pan.
• Bake for 45 to 60 minutes or until chicken is fork-tender and juices run clear.

Steps:

• Preheat oven to 375°. In a shallow dish, combine potato flakes, Parmesan cheese, poultry seasoning and pepper. Place butter in another shallow dish. Dip chicken in butter, then coat with potato flake mixture. , Place on a lightly greased 15x10x1-in. baking pan. Bake, uncovered, 50-65 minutes or until juices run clear.

Steps:

• Place cleaned and dried chicken pieces in a large flat glass dish, dredge each piece in the ranch dressing, cover dish with plastic wrap and marinate in the fridge for 30-45 minutes.
• Meanwhile, Preheat oven to 450°.
• Coat 9 x 13 inch baking sheet (or glass baking dish) with Pam.
• Mix potato flakes, paprika, parsley flakes and garlic powder in a flat dish.
• Remove marinated chicken pieces from ranch marinade, then roll in potato flake mixture, coating thoroughly.
• Arrange on baking sheet, then salt and pepper to taste.
• IMPORTANT: Turn down oven to 350°.
• Bake approximately 35-45 minutes, or until the juices run clear when chicken pieces are pierced with a fork and the crust looks golden brown.