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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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This is the original recipe for Crispy Herb Chicken using Hungary Jack Mashed Potato Flakes found in a Pillsbury booklet from the eighties. It was a favorite at my daughter's summer birthday parties. For added convenience I often substituted boneless chicken breasts decreasing the baking time to 40 minutes. This feeds a large family or a crowd. Ingredients:
2 cups mashed potato flakes |
2/3 cup parmesan cheese, grated |
2 tablespoons parsley flakes |
1 teaspoon onion powder |
1/2 teaspoon garlic salt |
1/4 teaspoon paprika |
1/8-1/4 teaspoon pepper |
3 roasting chickens, quartered, skinned, rinsed, patted dry |
1 cup margarine or 1 cup butter, melted |
Directions:
1. Heat oven to 375 degrees.
2. Grease two 15x10 jelly roll pans or two 13X9 pans.
3. In medium bowl, combine potato flakes, cheese, parsley flakes, onion powder, garlic salt, paprika, and pepper; stir until well mixed.
4. Dip chicken pieces into melted margarine; roll in potato mixture to coat. Place in prepared pans.
5. Bake at 375 degrees for 60-75 minutes or until chicken is tender and golden brown.
6. Serve warm or at room temperature.
7. TIP: For even browning, reverse pan positions halfway through baking.
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