This recipe is from an old TOH magazine and was shared by a Mr. Nelson who has fond memories of his late Gran's fried chicken and family meals at her house. He continues the tradition by making it for his family.
1 egg
1 cup 2% milk
2 cups mashed potato flakes
1 tbsp garlic powder
1 tbsp each dried oregano, parsley flakes and minced onion
1/2 tsp salt
1/4 tsp coarsely ground pepper
4 boneless skinless chicken breast halves (6 oz each)
Oil for frying
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.
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 for 1 hour. Discard remaining used potato mixture.
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 to5 minutes per side or until golden brown and meat is no longer pink. Drain on paper towels.
Yield: 4 servings
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