Nearly everyone who has tried them has deemed them to be their favorites.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 10 chicken legs
- 1 cup melted butter
- 2 cups dry potato flakes
Instructions
- 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 9×13 inch baking dish, skin side up.
- Bake at 400 degrees F (200 degrees C) for 1 hour.
Nutrition Facts
| Calories | 509 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 187 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 17 g |
| Sodium | 273 mg |
| Sugars | 0 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic and quick; only 3 ingredients! I used panko breadcrumbs (what I had in the pantry) instead of potato flakes. Thank you
Easy and good. If was necessary to add spices to the potato flakes. We didn’t love the outside texture but found the chicken to be moist. Definitely a possible follow up with tweaks.
Finally an easy recipe that turned out great! My husband will only eat chicken legs and I couldn’t get them to taste right. This did the trick. Only change is I used loaded baked potato flakes which really added a lot of flavor.
great crispness but definitely needed WAYYY more seasoning
Delicious! This is probably the best fried chicken I’ve ever had.
Next time I’ll add a bit of spices to the mix to liven it up.
I made a few changes changed out butter for eggs and turned the chicken over half way thru the cooking
Very tasty and flavor was exceptionally good . Nice change of pace from ordinary breadimg.
next time i am going to add season to it
I didn’t hate this recipe, but it was not for me or the family. No one was very enthusiastic for it during or asked for more after. Too bad to, because it looked like a good recipe on paper.
I added salt and half pkg Ranch dip mix.
Used loaded baked potato instant potatoes and it was a huge hit! Didn’t add any extra seasoning and made sure to lightly coat the chicken per other reviews. Turned out amazing!
Deliciously golden brown and crispy; the family loved it. I used egg rather than butter. I added grill mate pepper, a dash of hot sauce, and oregano. Will make it again for sure.
Everyone loved this and said that this should be the only one for oven fried chicken from now on.
My kids loved this! I made a few changes such as- (1) I used melted butter AND egg to dip the chicken in. (2) I added seasoning to the potato flakes. (3) I added a little bit of melted butter to the bottom of the pan to help the chicken get crispy. (4) I drizzled a little bit of melted butter on top of the chicken before putting it into the oven. I will definitely be making this again!!
It was good but had a lot of melted butter left over so I added more flakes and poured the butter over the flakes and chicken. Turn out nice and crispy.
I’m always looking for a tasty way to get Fried Chicken without frying. After reading the other reviews here, I opted to brush the chicken in olive oil; however I had some Rosemary flavored olive oil. I lightly rolled the chicken legs in the instant potato flakes and baked for 30 minutes @ 400. I did use the stick free foil, which make it unnecessary to flip the legs. They came out crispy and the touch of Rosemary added a delicious twist – plus the foil made it mess free! Next time, I’m trying the cheddar or “Loaded” instant potatoes!
Solid recipe, but instead of dredging in butter,I dredged in one beaten egg heavily seasoned with garlic powder and poultry seasoning. I seasoned the mashed potatoes with garlic salt and a heavy dose of pepper, too. Cooking time is perfect, though I roasted on a rack and turned over halfway through cooking time — I highly recommend doing the same. The coating was very light tasting and one I will use again for oven fried chicken.
The potato flakes gave the chicken an odd texture and taste
delicious and so easy. I tweaked it just a bit. I used eggs and sourcream in place of the butter and I used instant garlic parmesan red potatoes. flipped legs over half way thru cooking. make sure to season everything liberally. super crispy on the inside. moist on the end side d
This is very simple and fast recipe. If you are looking to add a little zing to your chicken try what I did. Add 1 pkg dry ranch to the potatoes. I rolled my chicken in the better then the potatoes then in buttermilk and back into the potatoes. I continued with the recipe as is. My family loved it!!!