The Secret to Irresistibly Crispy Baked Chicken (Without Shake and Bake!)

I still remember the day Mrs. Gravedoni shared this recipe with me at our neighborhood potluck. As I bit into the most perfectly crispy chicken I’d ever tasted, I was shocked to learn her secret ingredient wasn’t expensive breadcrumbs or a complicated technique—it was humble instant potato flakes! That first bite changed my chicken-making game forever, and I’m thrilled to share this budget-friendly miracle with you.

Why This Recipe Works

• Potato flakes create an incredibly crunchy coating that locks in moisture, superior to traditional breadcrumbs
• The double-coating technique ensures maximum crispiness in every bite
• A blend of spices creates depth of flavor that will have everyone reaching for seconds
• Budget-friendly recipe that works perfectly with less expensive chicken cuts like thighs and legs

What You’ll Need

Ingredients

• Olive oil – Creates a crispier exterior when sprayed or drizzled before baking
• Chicken pieces (thighs and legs) – Form the protein base of the dish, and remains juicy while the coating crisps
• Instant potato flakes – Creates an exceptionally crispy coating that traditional breadcrumbs can’t match
• Eggs – Acts as the binding agent that helps the coating adhere to the chicken
• Milk – Thins the egg mixture for easier coating and adds a touch of richness
• Garlic powder – Adds savory depth that enhances the overall flavor profile
• Steak seasoning – Provides a complex blend of spices for a robust flavor
• Onion powder – Contributes sweet and savory notes without the texture of fresh onions
• Paprika – Adds a mild peppery flavor and beautiful reddish color to the coating
• Salt – Enhances all the other flavors in the dish
• Black pepper – Adds subtle heat and depth to the seasoning blend

Seasoning instant potato flakes with garlic powder, steak seasoning, onion powder, paprika and more is a delicious way to flavor chicken.

Step-by-Step Instructions

Allow the chicken to rest for 5 minutes before serving to help the juices redistribute.

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or aluminum foil.

Whisk together the eggs and milk in a shallow bowl until well combined.

In another shallow bowl, combine the instant potato flakes, garlic powder, steak seasoning, onion powder, paprika, salt, and black pepper. Mix thoroughly.

Pat the chicken pieces dry with paper towels. This helps the coating stick better.

Dip each chicken piece first in the egg mixture, then in the seasoned potato flake mixture, pressing gently to ensure the flakes adhere well.

For an extra crispy coating, dip the coated pieces back into the egg mixture and then again in the potato flake mixture for a double coating.

Arrange the coated chicken pieces on the prepared baking sheet, leaving space between each piece.

Lightly spray or drizzle the chicken with olive oil to help achieve a golden-brown finish.

Bake for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.

This recipe is a perfect budget minded dinner. You can often purchase chicken thighs and legs so much cheaper than chicken breasts or wings. Guess what, they taste just as good. I have even purchased leg quarters and given them a quick cut to turn them into legs and thigh pieces to cook.

Thanks to Mrs. Gravedoni we have a wonderfully simple recipe for chicken.  Cut up chicken costs less than a package of chicken breast.  This recipe is so easy to make instant mashed potato flakes and a few simple ingredients from your spice cabinet you can have dinner easily.  Mrs. Gravedone says this easily made crispy baked chicken, very flavorful, and is her husbands favorite.

Special thanks to Mrs. Gravedoni for sharing this recipe. I have enjoyed this so much!

Storage & Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This chicken freezes beautifully! Place cooled pieces in a freezer-safe container, separated by parchment paper, for up to 2 months.
• Reheating: For maximum crispiness, reheat on a baking sheet in a 350°F (175°C) oven for 10-15 minutes. Avoid microwaving if possible, as it will make the coating soggy.