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Golden Crusted Baked Chicken - Tender juicy baked chicken with a light, golden crust. Your family will love this recipe!

We’re always looking for new ways to prepare chicken – and this Golden Crusted Baked Chicken is easy and delicious! And – there are a few secret ingredients in the coating that give this Golden Crusted Baked Chicken fantastic flavor and texture!

We started off by pureeing some celery stalks. Then we combined that puree with a mix of mayonnaise, celery salt, freshly ground black pepper and some melted butter to create a flavorful wet coating.

Golden Crusted Baked Chicken - Tender juicy baked chicken with a light, golden crust. Your family will love this recipe!

Next, we made a dry coating from a mix of potato flakes, grated Parmesan cheese, garlic powder, salt and paprika. After rinsing some bone-in chicken pieces and patting them dry, we dipped the chicken in the celery-mayonnaise mixture, then the potato flake-Parmesan cheese mixture, and baked until lightly golden brown.

This Golden Crusted Baked Chicken came out super juicy with a light, crispy crust with wonderful flavor. We hope your family enjoys this as much as ours!

Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.

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Golden Crusted Baked Chicken

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 minutes
  • Yield: 4-6 servings


  • 2 celery stalks
  • 1 cup mayonnaise
  • 1 teaspoon celery salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons melted butter
  • 1 cup potato flakes (We used Betty Crocker Potato Buds)
  • ¾ cup Parmesan cheese, freshly grated
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • 2 teaspoons paprika
  • 45 pounds cut up chicken pieces, bone-in and skin-on
  • Non-stick cooking spray


  1. In a mini food processor (like this one), puree celery to almost a liquid. (Two stalks should yield about ½ cup pureed.) Pour into a large bowl and add mayonnaise, celery salt, pepper and melted butter. Whip to combine and set aside.
  2. In another large bowl, blend potato flakes, Parmesan, garlic powder, salt and paprika. Set aside.
  3. Line a sheet tray with foil and preheat oven to 425 degrees.
  4. Rinse and pat dry chicken pieces. One at a time dip in the celery puree and mayonnaise mixture, then the potato flake mixture and set on prepared pan, skin side up. Discard any leftover coating.
  5. Lightly spray the tops of each piece with non-stick cooking spray, then bake for 35-40 minutes until golden browned and cooked through.

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  • Lauren Kelly Nutrition wrote:

    This looks so crispy! I love baked chicken!

  • Medeja wrote:

    Chicken looks so juicy and delicious!

    • Martha wrote:

      Thanks Medeja!

  • Nicole wrote:

    I can’t believe these are baked. They look so crisp and juicy!

  • Thalia @ butter and brioche wrote:

    I’m surprised that this chicken is baked it look so golden, crispy and delicious! I have to try out the recipe.

  • Carolyn wrote:

    That looks like the crispiest chicken I’ve ever seen!

    • Martha wrote:

      Thanks Carolyn!

  • Paula – bell’alimento wrote:

    That looks so crispy and delicious.

  • Ashley @ Wishes & Dishes wrote:

    You seriously have the best recipe ideas ever! Love the celery puree!

    • Martha wrote:

      Thanks Ashley! 🙂

  • Christie wrote:

    Wow, celery stalks! That is rather brilliant. I would never have though of that. I have been craving some crispy chicken for a while now.

    • Martha wrote:

      Thanks Christie! 🙂

  • The Food Hunter wrote:

    Wow! this is such a cool idea. thanks for sharing

  • Nyeer wrote:

    Martha and Jack,

    Just wanted to let you know I love your blog!

    All of the recipes look great, and the ones I’ve tried, the dishes were delicious!!

    Thank you so much!


    • Martha wrote:

      Thank you so much Nyeer! We’re so glad you are enjoying the recipes!

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