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Crispy Potato Flake Fried Chicken Coating

Two pieces of a golden-brown, crispy baked item, likely made using potato flake recipes, served on a white plate.
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Use instant potato flakes to create a light, extra-crispy coating for fried chicken pieces.

Ingredients

Scale
  • 2 cups chicken pieces (thighs or breasts)
  • 1 cup all-purpose flour
  • 1/2 cup potato flakes
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup milk
  • Vegetable oil for frying

Instructions

  1. Pat the chicken pieces completely dry with paper towels.
  2. In a shallow dish, whisk together the flour, potato flakes, paprika, garlic powder, salt, and pepper. This is your dry mix.
  3. In a second shallow dish, whisk the eggs and milk together. This is your wet mix.
  4. Dip each piece of chicken first into the wet mix, allowing excess to drip off.
  5. Next, press the chicken firmly into the dry mix, coating all sides completely. Press the coating onto the chicken to help it adhere.
  6. Heat about 2 inches of vegetable oil in a deep skillet to 350 degrees Fahrenheit.
  7. Carefully place the coated chicken into the hot oil, avoiding overcrowding the pan.
  8. Fry for 6 to 8 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit and the coating is deep golden brown and crisp.
  9. Remove the chicken and place it on a wire rack set over a baking sheet to drain excess oil.

Notes

  • For extra flavor in the coating, add 1/2 teaspoon of cayenne pepper to the dry mix.
  • You can bake this chicken at 400 degrees Fahrenheit for 25-30 minutes if you prefer not to fry it.
  • Potato flakes help absorb moisture, resulting in a crunchier crust that stays crisp longer.

Nutrition

Find it online: https://fooddexterity.com/potato-flake-recipes/