Mashed Potato Flakes Fried Chicken Recipes

POTATO FLAKE CHICKEN

Steps:

• In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.

COPYCAT KFC MASHED POTATOES AND GRAVY RECIPE

Steps:

• Start by making the gravy. Add the beef and chicken bouillons to the hot water, stirring until the mixture is well combined. Set aside.
• Meanwhile, in a small saucepan, melt 3 tablespoons of butter over medium-high and cook it until it starts to bubble and turn a light tan color.
• Reduce the heat to medium-low and add the flour to make the roux. Stir constantly using a whisk until the mixture turns a light golden brown, about 5 minutes.
• Add the bouillon-infused water to the pan, whisking constantly to prevent any clumps from forming. Increase the heat to medium-high and stir frequently until the mixture is the desired consistency, about 5 minutes.
• Season the gravy with black pepper and keep it warm over low heat while you make the mashed potatoes.
• In a medium saucepan, bring the milk and water to a boil. Reduce the heat to a simmer and add three tablespoons of the butter and the salt. Simmer the mixture until the butter is melted.
• Remove the pan from the heat and add the potato flakes, whisking as you add. Whip the potatoes until they're light and fluffy, adding additional milk or water to adjust the consistency to your liking.
• Place the remaining tablespoon of butter on top of the potatoes and let it melt.
• Season the mashed potatoes with black pepper. Top the potatoes with the hot gravy and serve immediately.

POTATO CRUNCHY TENDERS

Steps:

• Heat the oil in a large skillet over medium heat.
• While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt, and pepper.
• Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil, and fry until golden brown, 7 to 10 minutes. Remove from oil and drain on paper towels.

CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES

Steps:

• Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
• Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.

PAN-FRIED CHICKEN AND MASHED POTATOES

Steps:

• Place the potatoes in a large saucepan; cover with cold water. Bring to a boil, add 2 teaspoons salt, reduce heat, and simmer until tender, 15 to 18 minutes. Reserve 1/2 cup of the cooking water; drain the potatoes and return to the pot. Mash with the sour cream and 1/4 teaspoon pepper, adding some cooking water if the potatoes seem dry.
• Meanwhile, in a large bowl, toss the chicken, garlic, onion, and thyme with the oil and 1/2 teaspoon each salt and pepper. Heat a large skillet over medium heat until hot, about 2 minutes.
• Remove the chicken from the bowl and place in the skillet, skin-side down. Spoon the onion-garlic mixture over and around the chicken. Cook, turning the onions occasionally, for 10 minutes.
• Turn the chicken; stir the onions and garlic. Cook until the chicken is cooked through, 5 to 6 minutes more. Serve with the mashed potatoes.

OVEN FRIED POTATO FLAKE CRUSTED CHICKEN

Steps:

• Heat oven to 375 degrees F. In plastic bag, combine potato flakes and seasonings. In shallow bowl, combine egg and lemon juice. Dip chicken pieces in egg mixture; shake in plastic bag to coat with potato flake mixture. Place chicken skin side up in ungreased baking pan. Bake at 375 degrees F for 60 to 75 minutes or until chicken is tender.

BAKED CRISPY POTATO CHICKEN

Steps:

• Place chicken pieces, buttermilk, bay leaves, garlic, salt, and black pepper into a large resealable plastic bag and knead bag several times to mix buttermilk and seasonings with chicken. Squeeze air from the bag, seal, and refrigerate at least 2 hours (up to overnight) to marinate.
• Preheat oven to 375 degrees F (190 degrees C). Place a wire cooking rack into a roasting pan.
• Drain marinade from bag and discard bay leaves. Mix Parmesan cheese, flour, garlic powder, paprika, and cayenne pepper in a small bowl. Add Parmesan cheese mixture to chicken in the bag, close the bag, and shake to thoroughly coat chicken pieces with the mixture.
• Whisk egg and water in a shallow bowl. Place potato flakes into a separate shallow bowl. Dip floured chicken pieces in egg mixture; roll pieces in potato flakes to thoroughly coat. Arrange the chicken pieces on wire rack.
• Bake chicken for 15 minutes and turn pieces over on rack; continue baking until chicken is no longer pink inside and coating is browned and crisp, 15 to 20 more minutes.

IDAHOAN FRIED CHICKEN

Steps:

• 1. Stir 1 cup of flour and 1 cup of potato flakes in a medium bowl.
• 2. Beat the egg and milk in another bowl with a fork or whisk.
• 3. Stir the remaining flour , potato flakes , bread crumbs and seasonings in another bowl.
• 4. Coat the chicken with potato mixture.
• 5. Dip the chicken in egg mixture.
• 6. Coat the chicken with the seasoned flour mixture.
• 7. Heat the oil in a 4 quart sauce-pot over medium-high heat.
• 8. Add the chicken in batches and cook for 10 minutes or until chicken is golden brown and cooked through. Drain the chicken on paper towels.