Crispy Potato Flake Chicken
By Henny Shor, Jerusalem Post, April 4, 2026
https://www.jpost.com/food-recipes/article-891761
This recipe was originally printed in 2021, and the response was so incredible that I knew it deserved to be shared again. Shake-and-bake chicken is one of those classic recipes that everyone loves – and for good reason. It’s simple, quick, and always comes out delicious. This version has a bit of a twist, using instant potato flakes (instant mashed potatoes) as the coating.
And then comes the bonus. When you’re left with boxes of potato flakes, this is one of my favorite ways to use them up. It turns into a real winner dinner – easy, reliable, and something we make all year long in our home.
6-8 pieces bone-in chicken
1½-2 cups instant potato flakes
1 tsp. salt
½ tsp. black pepper
1 Tbsp. garlic crystals
1 Tbsp. onion flakes
2 Tbsp. olive oil
Preheat the oven to 180°C/350°F. In a large bowl, combine the potato flakes with the salt, pepper, garlic crystals, and onion flakes. Wet each piece of chicken with water, then dip it into the potato flake mixture, coating it well on all sides. Arrange the chicken pieces in a large baking dish, making sure not to overcrowd the pan. Drizzle the olive oil over the top, then bake uncovered for about 1 hour and 15 minutes, until the chicken is tender and the juices run clear. If needed, continue baking for an additional 15-20 minutes until fully cooked through.
Variation: For boneless, skinless chicken breast, reduce the cooking time to about 45-50 minutes.
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| Enjoy! |
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