Crispy Potato Chicken

Congerville School Centennial Cookbook

Who: Congerville School PTO
Cost: $20 includes shipping
Details: soft-backed, spiral bound
Pages of recipes: 305
Send checks to: Congerville PTO, c/o Jill Gudeman, 
310 E. Kauffman St., Congerville, IL 61729 or call 309-831-6001.

Crispy Potato Chicken


  • 3 to 4 lbs. boneless/skinless chicken breasts
  • 2 eggs beaten
  • 2 T. water
  • 1 T. Parmesan cheese grated
  • 1 tsp. paprika
  • 1 tsp. garlic salt
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1-1/2 c. instant mashed potato flakes
  • 1/2 c. melted butter


  • In a 1-gallon sturdy Ziploc bag, add eggs, water, Parmesan cheese, paprika, garlic salt, salt and pepper. Mix well.
  • Put potato flakes in shallow pie pan or similar bowl.
  • Pour melted butter into a 9x13" baking dish.
  • Dip chicken in bag, then dredge in potato flakes until coated. Arrange evenly in baking dish.
  • Bake at 375 degrees for 30 minutes.
  • Turn chicken over and bake 30 minutes longer or until juices run clear.