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Gram’s Fried Chicken

TOTAL TIME: Prep: 20 min. + chilling Cook: 10 min. YIELD: 4 servings.
As a boy, I wolfed down my grandmother's fried chicken. I never knew how she made it, but my recipe using potato flakes is crispy close. —David Nelson, Lincolnton, North Carolina

Ingredients

  • 1 large egg
  • 1 cup 2% milk
  • 2 cups mashed potato flakes
  • 1 tablespoon garlic powder
  • 1 tablespoon each dried oregano, parsley flakes and minced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • Oil for frying

Directions

  • 1. In a shallow bowl, whisk egg and milk. In another shallow bowl, toss potato flakes with seasonings. Remove half of the potato mixture and reserve (for a second coat of breading).
  • 2. Pound chicken with a meat mallet to 1/2-in. thickness. Dip chicken in egg mixture, then in potato mixture, patting to help coating adhere. Arrange chicken in an even layer on a large plate. Cover and refrigerate chicken and remaining egg mixture 1 hour. Discard remaining used potato mixture.
  • 3. In a 12-in. cast-iron or other deep skillet, heat 1/2 in. of oil over medium heat to 350°. For the second coat of breading, dip chicken in remaining egg mixture, then in unused potato mixture; pat to coat. Fry chicken 4-5 minutes on each side or until golden brown and chicken is no longer pink. Drain on paper towels.

Nutrition Facts

1 chicken breast half : 469 calories, 28g fat (3g saturated fat), 121mg cholesterol, 269mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 38g protein.

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