Baked Crispy Potato Chicken

Baked Crispy Potato Chicken

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"This recipe is adapted from one I found in a magazine to make it a little easier. It has less fat and fewer calories than fried chicken, with plenty of crispy flavor."
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2 h 50 m servings 203 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Place chicken pieces, buttermilk, bay leaves, garlic, salt, and black pepper into a large resealable plastic bag and knead bag several times to mix buttermilk and seasonings with chicken. Squeeze air from the bag, seal, and refrigerate at least 2 hours (up to overnight) to marinate.
  2. Preheat oven to 375 degrees F (190 degrees C). Place a wire cooking rack into a roasting pan.
  3. Drain marinade from bag and discard bay leaves. Mix Parmesan cheese, flour, garlic powder, paprika, and cayenne pepper in a small bowl. Add Parmesan cheese mixture to chicken in the bag, close the bag, and shake to thoroughly coat chicken pieces with the mixture.
  4. Whisk egg and water in a shallow bowl. Place potato flakes into a separate shallow bowl. Dip floured chicken pieces in egg mixture; roll pieces in potato flakes to thoroughly coat. Arrange the chicken pieces on wire rack.
  5. Bake chicken for 15 minutes and turn pieces over on rack; continue baking until chicken is no longer pink inside and coating is browned and crisp, 15 to 20 more minutes.


  • Cook's Note:
  • For variation you can use flavored potato flakes; just be mindful of saltiness of the flakes combined with the Parmesan.


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While I find this recipe very good in theory or concept (or I wouldn’t have chosen it in the first place), in my mind it has a couple of obvious flaws. I loved the idea of soaking the chicken i...

I didn't have time to make the marinade, so I just did the second part of this recipe and it turned out great! I used boneless chicken thighs instead of breasts which I prefer because they are ...

Super easy to make and the family loved it!!!

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