Reviewed: Feb. 16, 2009

I found this recipe very bland. And I even added some paprika, garlic powder, onion powder, and red pepper flakes to the dry mixture. Still no good.

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MommyofBuggy

Cooking Level: Expert

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Reviewed: Feb. 16, 2009

It was good and definitely one my family will want me to make again. Not terribly refined, but the kids liked it. The mashed potato flakes I had were flavored, so I think mine would have been better with garlic powder rather than the strength of garlic salt. Next time I will try to cook it on a baking rack, since the juice from the chicken actually formed little blobs of mashed potatoes around the chicken, which don't brown very well. Overall, the taste was a lot like KFC, which leads me to believe that the heavily guarded secret recipe might contain a powdered version of dehydrated potatoes!

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BURTRAM

Cooking Level: Expert

Home Town: Auburn, Alabama, USA

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Reviewed: Feb. 16, 2009

I admit, I look here almost daily just for dinner/ entertaining ideas. I almost invariably take the recipes I find and use and tweak them. As a person just learning to eat gluten-free, this was an awesome recipe, with minimal 'tweaking'! First, I lined the baking sheet with parchment paper rather than tinfoil. Then, After rinsing the chicken (I used tenders) I dipped them in potato flour, then in the butter (added an egg, also) and then in the potato flake/ parm cheese mixture. In this mixture, I also added italian spices, garlic powder pepper, and some ground flaxseed. WOW! SO MOIST AND TENDER AND CRISPY! I flipped the chicken halfway through as well. My kids went ape-s*** over this recipe and I will definitely make again!

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chicgeek

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Reviewed: Feb. 16, 2009

Excellent chicken recipe....I made a few of the suggested modifications such as adding italian seasoning, parsley, and basil as well as a little cayenne pepper for kick. I used boneless chicken thighs and served with wild and brown rice with steamed whole green beans.

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firstklass

Cooking Level: Expert

Home Town: North Bergen, New Jersey, USA

Living In: Davie, Florida, USA

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Reviewed: Feb. 16, 2009

It is just as delicious as the reviews state! And I have Celiac disease so this is a great alternative for me because I cannot have a normal crispy breaded chicken coating! My family loves this and we will continue to make it!

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Jodie

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Reviewed: Feb. 16, 2009

I have made this recipe (called Potato Bud Chicken in another cookbook). The only difference was that it called for seasoning salt (the orange kind). I think it really adds to the flavor. This was always my daughter's birthday dinner request when she was little. Now that she's married, it was her first recipe request from me.

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VNeal

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Reviewed: Feb. 16, 2009

This was easy and delicious! I added a few herbs to the flakes/cheese mixture. Used boneless skinless tenders and they were cooked in 25 minutes. Fast meal that was wonderful!

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Elizabeth P.

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Reviewed: Feb. 16, 2009

This is a great recipe, basically, because my husband likes it. (He is very hard to please.) The only difference that I make is to cut back on the cheese and use some seasoned breadcrumbs, in it's place. I also just skin my chicken breast, but leave it on the bone. I bake it between 45 and 60 minutes, depending on the size of the chicken breasts.(To Lois, You asked about herbs...Just mix in some Italian seasoning (dried)...a teaspoon to a tablespoon, depending on how strong a flavor you are looking for.)

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HEIDI IN TN

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

Living In: Seymour, Tennessee, USA

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Reviewed: Feb. 16, 2009

This is pretty good,first time I tried this with potato flakes. yum! I added some ranch dressing mix that comes in an envelope (1/2 pkg). Baked for 1 hour at 350 . Little Trick: just so that the bottom stays crispy also, I bake on a rack placed on baking pan. both sides crisp this way. You can also substitute ritz crackers or corn flakes, toss in food processor for a few seconds first, then mix with spices and coat chicken. I would make this again!! :)

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Les

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Reviewed: Feb. 16, 2009

I dont hv potatoes flakes where I lived. What can I replace it to make it crispy? I tried using corn flakes but it burn easliy. I tried with corn flour still not the same result. I even tried with dru grated coconunt almost there but I dont wan the coconut flavoured baked chicken. Help anyone?

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Lilly de Vries-Ramzan

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

The chicken was okay. I admit that I also added paprika and a little extra of the other seasonings. The color of the chicken came out nice and I turned the chicken over to make sure it browned all over. But unfortunately my chicken wasn't as crispy as I hope. The chicken tasted fine but I doubt I will make this again because I personally didn't like this enough to tweak my cooking method to suit this to my taste. However, if this suits your tastes, this is a good base recipe to try.

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Mari

Cooking Level: Intermediate

Home Town: Decatur, Georgia, USA

Living In: Lithonia, Georgia, USA

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Reviewed: Feb. 8, 2009

Very good. Definitely bake for at least 1 hour. I followed other user who broiled for two minutes. I also added a pinch of cayenne pepper, italian seasoning, paprika, garlic and onion powder and pepper.

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ajax

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Reviewed: Feb. 2, 2009

Another great dish! I did read and follow the reviews, added Basil, Italian Seasoning, Onion Powder, Salt and Pepper. DH said "Outstanding! This is so good and moist!" And it's easy too!

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jan. 31, 2009

Really nice recipe for oven fried chicken..I made some minor changes here as suggested by some of the reviewers (adding some spices--lemon pepper, oregano, basil) and also used it to cook some thighs and drumsticks as well. Since I'm a dark meat chicken person, I can tell you that the thighs came out very moist and yet crispy coated. This recipe really lends itself to trying different versions with switches of spices and types of seasonings/potato flakes, etc. so it will be fun to make again and again. A family pleaser!

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Mellnie

Cooking Level: Intermediate

Living In: Chesterfield, Missouri, USA

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Reviewed: Jan. 30, 2009

This recipe was very good. I added some italian bread crumbs to the potato flakes along with some garlic, poultry seasoning and a pinch of cayenne pepper for a bit of a kick. Excellent! This one is going to become a new staple in my house. Super quick and easy to make, with a ton of taste!

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Amy

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Reviewed: Jan. 20, 2009

Not bad at all...

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Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Jan. 16, 2009

Very good recipe. Added some paprika and italian seasoning as others suggested. Whole family loved it. Made with creamy chicken noodles.Yum.

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cookiemomster

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 15, 2009

Made this last nite for my husband and stepson. They loved it!!! I left the skin on and followed others suggestion of seasoning with italian seasonings, basil, cayen and paprika. Will definatly make again. Thanks for sharing!!

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new mommy

Cooking Level: Intermediate

Living In: Poughkeepsie, New York, USA

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Reviewed: Jan. 13, 2009

This was really great, my family liked it. I added a Parm/Ramano cheese and few other herbs, I used eggs instead of butter to dip it in to lower the calories. One thing it took a little longer then 45min for it took to was about 1.5 to realy get golden brown useing Leg Quarters.

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plmelton

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Reviewed: Jan. 13, 2009

This chicken is GREAT! I used whole breast pieces and stuffed them with bread stuffing. Then I brushed with butter and put the mix all over the top of the chicken. My house smelled so good.

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