New this month
Get the Allrecipes magazine just $5!

Crispy Herb Baked Chicken


"The secret ingredient is instant mashed potatoes, used to make the crispy coating."
Added to shopping list. Go to shopping list.


1 h servings 557 cals
Original recipe yields 4 servings (4 - 5 servings)


  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 58.8 g
  • 118%
  • Cholesterol:
  • 217 mg
  • 72%
  • Sodium:
  • 837 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
  3. Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
  4. Bake for 45 to 60 minutes, or until chicken is tender and golden brown.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 519
  1. 693 Ratings

Most helpful positive review

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 ...

Most helpful critical review

First of all, the name of this recipe does not suit the actual taste. Herb chicken? where's the herb flavor? Anyway, This tasted like chicken with mashed potatoes on top. I can see why so many p...

Most helpful
Most positive
Least positive

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 ...

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). I...

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 grat...

This is a great starting-point recipe! I added Italian seasoning, a tiny dash of poultry seasoning and a healthy pinch of dried rosemary - crush it in your palm before adding to the mix, which ...

This recipe is very similar to an "Oven fried chicken" recipe that I've been using for years. We enjoyed this very much. I added Mrs. Dash to the coating ingredients for a little extra flavor. B...

I've found that it's better to bake the chicken in foil until about the last 15 minutes, then open up the foil to crisp it up. Delicious!

This was a good recipe base. However, based on other reviews I tweaked and combined recipe methods to come up with a really great recipe. First, melt the butter, adding 2 Tbsp of canola oil to...

This is the BEST coating for chicken around. My 5 kids loved this the first time I made it. Now it's an addition to our weekly menu. Asfaras the other reviewers saying mushy and not crispy, I...

With the addition of onion powder, italian seasonings, paprika and cayenne, the chicken was delicious. I baked whole chicken pieces, which I skinned, on a rack to prevent a mushy bottom. I also ...