Taste of Home Grandma's Favorites by Taste of Home

Author:Taste of Home
Language: eng
Format: epub
Publisher: Reader's Digest/Taste of Home
Published: 2019-10-07T16:00:00+00:00

As a boy, I wolfed down my grandmother’s fried chicken. I never knew how she made it, but my recipe using crispy potato flakes is pretty close.

—David Nelson, Lincolnton, NC

Prep: 20 min. + chilling Cook: 10 min. Makes: 4 servings

1 large egg

1 cup 2% milk

2 cups mashed potato flakes

1 Tbsp. garlic powder

1 Tbsp. each dried oregano, parsley flakes and minced onion

½ tsp. salt

¼ tsp. coarsely ground pepper

4 boneless skinless chicken breast halves (6 oz. each)

Oil for frying

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 ½-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 ½ 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.

1 chicken breast half: 469 cal., 28g fat (3g sat. fat), 121mg chol., 269mg sod., 16g carb. (3g sugars, 2g fiber), 38g pro.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.