Source of Recipe
Cast Iron Skillet
List of 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
½ teaspoon salt
¼ teaspoon coarsely ground pepper
4 boneless skinless chicken breast halves (6 ounces each)
Oil for frying
In a shallow bowl, whisk egg and milk. In another shallow bowl, toss potato flakes with seasonings.
Remove half of the mixture and reserve (for a second coat of breading).
Pound chicken with a meat mallet to ½ inch 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.
In a 12-in. cast-iron or other deep skillet, heat ½ inch 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.