Gram's Fried Chicken (Taste of Home March 2015)

“This has a surprise ingredient in the coating--mashed potato flakes.”
1hr 28mins

Ingredients Nutrition


  1. In a shallow bowl, whisk egg and milk. In another shallow bowl, toss potato flakes with garlic powder, oregano, parsley, onion, salt and pepper. Remove half the mixture and reserve (for a second coat of breading).
  2. Pound chicken with a meat mallet to 1/2-inch thickness. Dip chicken in egg mixture, then in potato mixture, patting to help the 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-inch cast iron or other deep skillet, heat 1/2-inch of oil over medium heat to 350 degrees. 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.

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