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READY IN ABOUT 1½ hrs

Tater Crisp Chicken

Read Reviews (93)

"This is just like potato fried chicken, but I like to think of it as a little bit healthier!" — Krissy

Ingredients Edit and Save

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Original recipe makes 10 servings Change Servings

10 chicken legs
1 cup melted butter

2 cups dry potato flakes

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Directions

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.

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PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

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Great and SIMPLE recipe. I used eggs instead of melted butter and baked the chicken on a jelly roll pan on a rack. Turned the chicken after 30 minutes and baked for 30 minutes longer. Could not have been more crisp or moist, even if I had soaked it in a brine fried it in oil.

—BEEDUBYA

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Most Helpful Critical Review

Feb 13, 2008

Be careful not to overdo the potato flakes. I think I got too much potato and it didn't crisp up quite right. It might help to rotate the chicken during cooking to make sure that enough butter soaks into the potato flakes. I added just a touch of the following spices for added flavor -- salt, pepper, onion powder, garlic powder, cayenne pepper and paprika.

—Cookie Queen

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112 Ratings

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Oct 15, 2008

This chicken was pretty good! The only reason I didn't go with 5 starts was because I did add salt and pepper to the potato flakes (my only alteration) and without that, it would have been bland. Next time I may add a bit more seasonings too. This chicken comes out nice and crispy. I had the family pack of legs so I put 14 legs on one cookie sheet (and yes, there was enough butter and potato flakes to cover 14 legs with some to spare) and they were too crowded and didn't brown on the sides as much as I would have liked. My fault. Be sure to leave enough space between each leg so they can brown nicely. OH, AND BE SURE TO LINE YOUR COOKIE SHEET WITH FOIL FOR EASY CLEAN UP. That wasn't fun to was even though I used PAM. Thank, I will make again!!!

—CHRISCOOKING

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Nov 02, 2005

Very yummy! I made the following additions: 1/4 cup Parmesan cheese to potato flakes. Sprinkle chicken (in pan) with salt, pepper, chicken seasoning. Broil on high for final 8-10 minutes. Everyone loved this, & I loved that it's not fried!

—DEW44BEAR

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Jun 11, 2006

Very good! I just added some paprika, onion powder, and chicken seasoning as well as the salt and pepper to the potato flakes before dipping the chicken in. Also, used chicken strips instead of legs and cooked for about 30 minutes. Used dairy free margarine- made a great wheat, egg, and dairy free meal for those of us who are allergic!

—JENAHAY

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Feb 05, 2005

As soon as I saw this recipe I knew I had to try it. besides I had the ingredients in-house so I went for it. Turned out great and crispy I think I'm gonna use this resipe in the future because it's so easy. Thanks

—SPETERS332

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Jul 08, 2008

I loved it. I used garlic flavored potato flakes and added some italian seasoning (parsley, basil, oregano, etc) to the mixture. If you like your chicken extra crispy you can cook it on a regular pan (cookie sheet w/ edges). I will definately make this again.

—ACRISS

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Dec 11, 2007

very very easy and delicious! have made it numerous times in past month.

—Meg M.

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Nutrition

Calories
509 kcal
25%

Carbohydrates
7.8 g
3%

Cholesterol
187 mg
62%

Fat
38.7 g
60%

Fiber
0.6 g
3%

Protein
31.3 g
63%

Sodium
273 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tater Crisp Chicken

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 509
Calories from Fat: 348

% Daily Value *
Total Fat 38.7g 60 %
Saturated Fat 17.4g 87 %
Cholesterol 187mg 62 %
Sodium 273mg 11 %
Potassium 442mg 12 %
Total Carbohydrates 7.8g 3 %
Dietary Fiber 0.6g 3 %
Protein 31.3g 63 %
Sugars 0.3g
Vitamin A 15 %
Vitamin C 20 %
Calcium 3 %
Iron 18 %
Thiamin 21 %
Niacin 120 %
Vitamin B6 35 %
Magnesium 15 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.