Crispy Herb Baked Chicken

I made this easy dish last night for Emi and I. It was a quick put together, but tantalizing wait while the smell of the chicken drifted through the house. I added a few things to the original recipe and I'm glad I did. After coating the chicken, I sprinkled the rest of the breadcrumb/potato flake mixture over the top of the chicken for extra crispyness. This was very crispy and the taste was fantastic, almost like fried chicken. Yum.
The only thing I would do differently is next time I will flip the chicken over halfway through the cooking. The bottom of the chicken had a nice crust while the top was still a little flaky. Emi loved this dish and told me I could make it again... anytime.
I chose to serve this with vermicelli and marinara sauce, kind of like a chicken parmesan thing. Like I've said before... I have never made my own marinara sauce and I am SURE that I am missing out. I (guiltily) use the jars from the store, but I usually add additional spices to make it WABAM a little better. Last night I used Prego Roasted Parmesan and to that I added some sugar, italian seasoning, garlic powder, salt, pepper, and little bit of red pepper flakes. Emi likes his sauces creamy so I also added a can of cream of mushroom to the sauce. Yum.

CRISPY HERB BAKED CHICKEN
4-6 bone-in chicken thighs or drumsticks
2/3 cup dry potato flakes
1/3 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1/2 teaspoon pepper
1/3 cup butter, melted

DIRECTIONS
1. Heat oven to 375 degrees F (190 degrees C). Grease or line with foil a baking sheet or a 13 x 9 inch baking pan.
2. In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.
3. Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.
4. Bake for 45 to 60 minutes, or until chicken is tender and golden brown.