Reviewed: May 23, 2012

I came online today looking for a simple recipe for chicken legs, and I found it. Krissy the recipe was perfect. My husband and I both loved it. Now that I am a stay at home wife I don't use instant mashed potatoes anymore and I thought I would end up throwing them out. What a perfect way to use them. All I did was salt and pepper and it was great.

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Reviewer:

cyndy

Reviewed: Jan. 27, 2012

Very good baked chicken altho I regret to say that I was a bit heavy-handed with the garlic powder. I dumped the potato flakes, garlic powder, pepper and several other herbs and spices into a storage bag, melted 3/4 stick of butter for 6 legs, shook them in the bag and baked. I'll be making this again, tho.

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Reviewer:

Jeri

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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Terre Haute, Indiana, USA

Reviewed: Jan. 22, 2012

Delicious and crispy on the outside, still juicy on the inside!!! I needed a way to use a bunch of chicken legs that have been frozen forever and I saw this on the list, and I'm sure glad that I did! Like others, I added in pepper, parmesan cheese, a little bit of cayenne pepper and some garlic powder. I only used about a 1/3 cup butter and it was just enough. 2 cups of potato flakes was way too much, I wasted almost a cup I'd say. Oven at 400 degrees, after 20 minutes I turned the legs and turned oven down to 350 because I was baking mac n cheese too. After 20 minutes, I followed another user's suggestion and I broiled the chicken alone for 5 minutes. Overall cooking time about 50 min.

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Reviewer:

ctennisace88

Reviewed: Jan. 16, 2012

All my boys liked the idea of using potato flakes, but it turned out a bit too salty for me personally.

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Reviewer:

mrsjmyoung

Cooking Level: Expert

Living In: Portage, Wisconsin, USA

Reviewed: Nov. 30, 2011

I made this tonight, and we really liked it. I did add some seasonings, just a little parmesan, garlic powder, salt, pepper, and paprika to the potato mix. So easy and the chicken was juicy and tender! I'm glad I found this one, it's a keeper!

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Reviewer:

ConnieJOS

Reviewed: Nov. 28, 2011

Turned out really good. I sprinkled legs with salt and pepper and italian seasoning after rolling them in garlic potato flakes. Turned the legs the last 5 mins and broiled to crisp up the underside. Will try olive oil next time instead of butter to reduce fat.

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Reviewer:

ATMATM

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: New Lenox, Illinois, USA

Reviewed: Nov. 2, 2011

This does not crisp. The potato flakes kind of separate from the chicken in your mouth and kind of makes its own mashed potato. Does not have any flavor. My family has requested we never make this again due to the potato coating this creates in their mouths.

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Reviewer:

MEWHOJEN

Cooking Level: Expert

Home Town: Hancock, Iowa, USA

Reviewed: Oct. 19, 2011

5-stars WITH SPICES. I used liberal amounts of garlic powder, cayenne, salt, and pepper. The potatoes have a mild taste, so won't interfere much with any spice combo you like. My main point in reviewing this recipe is to note that *parchment paper* really works well to keep the chicken and the coating from sticking to the (jelly roll) pan. Also, 1 stick of butter (not 2, as called for) is more than enough for 10 chicken legs. Overall, this dish has a great flavor and texture payoff with very little effort.

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Reviewer:

trizydlux

Reviewed: Oct. 13, 2011

This was pretty good. I prefer my drumsticks grilled but we unexpectedly ran out of propane, I had a box of potato flakes sitting in the cupboard so this was Plan B. I had already marinated them overnight in garlic, montreal, season salt and pepper so they had plenty of flavor. I also added a little dried parsley to the potato flakes.

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Reviewer:

VWill1968

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Sep. 20, 2011

Used it with smaller chunks/nuggets of chicken. Added salt and Italian seasonings. Little boys liked it. Very easy, though took some time to bread all the chunks. Will probably use two Zip-lock bags next time, one for the butter and the other for the potato flakes. Cooked for 12 minutes at 425. I liked them too!

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