Fried chicken, while delicious, can get really boring. We amped up our normal fried chicken recipe with this new twist! By adding our favorite instant mashed potato flakes, it gives your chicken a pop of flavor and nice crunch.
4 Boneless, skinless chicken breasts
1 cup milk
2 cups instant mashed potato flakes.
We like the Idahoan Bacon & Cheddar Chipotle! There are lots of great flavors, so be creative! Depending on the flavor of mashed potatoes, you may or may not need the following seasonings:
1 tablespoon garlic powder
1 tablespoon parsley
1/4 teaspoon salt
1/4 teaspoon pepper
free oil for frying
Whisk egg and milk together. If you don’t use flavored mashed potatoes, then you’ll want to add some flavor to them with the seasonings. Mix that all up in another bowl, then separate into 2 smaller bowls. Dip chicken in egg mixture, then in potato mixture. Be sure to pat the breading on the chicken, so it sticks better. Put coated chicken breasts on a plate, and cover with tin foil or plastic wrap. Refrigerate for 1 hour. Place leftover egg mixture in refrigerator, as well. Discard used breading. Heat oil in a deep skillet on medium. Dip chicken again in remaining egg mixture, then unused potato mixture for a second coating. Fry for 5 minutes on each side or until golden brown and chicken is no longer pink. Drain on paper towels, and enjoy!!
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