How to Bake Chicken With a Mashed Potato Coating

by M.H. Dyer

Crispy and golden brown, chicken baked with a mashed potato coating creates a mouthwatering meal good enough for a picnic, weeknight dinner or special occasion. Made with instant mashed potato flakes and the seasonings of your choice, this dish is easy to put together and ready to eat in about an hour. Serve crispy baked chicken with hot biscuits or cornbread, then add a salad or a hot vegetable for a complete, hearty meal.

Coat a rectangular baking pan lightly with vegetable or olive oil, or spray the pan with nonstick cooking spray.

Place the mashed potato flakes in large mixing bowl. Add herbs and spices of your choice, such as garlic or onion powder, chili powder, cayenne pepper, seasoning salt, black pepper, parsley or oregano. You can also add grated cheddar or Parmesan cheese, if desired.

Crack an egg into a smaller bowl, then whisk in a small amount of water. Use more eggs for a large batch of chicken.

Rinse several chicken pieces in cool water, then pat them dry with a paper towel. You can use breasts, thighs, drumsticks, wings or a combination of pieces.

Dip each chicken piece in the egg mixture, then lay the piece in the instant mashed potato mixture mixture. Turn the chicken so all sides are evenly coated.

Arrange the chicken pieces on the baking sheet with the skin up. Bake the chicken in an oven preheated to 400 degrees Fahrenheit until the juices are no longer pink and a meat thermometer inserted into the thickest piece of chicken registers at least 165 degrees Fahrenheit. Cooking generally requires at least 30 minutes, although larger pieces or pieces that are slightly frozen may take longer.

Remove the chicken from the oven. Transfer the pieces to a serving platter. Let the chicken rest for five minutes, then serve immediately.

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Items you will need

  • Rectangular baking pan
  • Vegetable or olive oil or nonstick cooking spray
  • Instant mashed potato flakes
  • Herbs and spices
  • Grated cheddar or Parmesan cheese (optional)
  • Paper towel
  • Egg
  • Small bowl
  • Meat thermometer


  • Use mayonnaise in place of egg and water for a tangier flavor.
  • Remove the skin before preparing the chicken if you prefer a lower-fat dish.

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.

Photo Credits

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