2 inches vegetable oil for frying - can substitute shortening
1 chicken breast, cut into strips or nuggets
1 egg, beaten - can substitute 2 tbsp. butter
1 cup instant mashed potato flakes 1 tbsp salt
1 tsp. pepper
dash other spices you're fond of -- oregano, sage, paprika, cayenne recommended
1. Chop chicken breasts into whatever portion you prefer. One breast generally makes three or four strips. Rinse them and pat dry with a paper towel. 2. Prepare your breading in either a 1-gallon Ziploc container, a medium bowl, or any comparable container. Mix the potato flakes and any spices thoroughly, and set aside. 3. Take each strip/portion and dip into the beaten egg (or butter). If using egg, make sure to shake off any dramatic excess -- you want it coated, but not dripping. 4. Immediately dredge the chicken in your breading mixture through whatever means you prefer -- shaking in a Ziploc bag, shaking the container, stirring, or mixing with your hands. Remove, press breading onto chicken with your fingers, and place it on a plate. Repeat for all chicken. 4b. (Optional step!) You can repeat the last two steps and double-bread you chicken, for extra-extra crispiness! 5. Heat your grease to be moderately hot, as the smaller portions will cook faster and lead to a much crisper breading, and slower heat will "boil" a lot of the tasty flakes off. Submerge and fry until golden brown-orange, about three minutes. 6. Set aside to let cool, and to let excess grease drain off. Brown paper is good for grease absorption afterward, but paper towels will do, too. But only let them sit on the paper towels a short while on each side, or else the chicken will begin to sit in it's own grease and reabsorb it. If still too hot to eat, let continue draining on a wire rack. 7. Serve and enjoy!
Note: Breasts are recommended, but any other portion of chicken can be used. This dish can also be baked for the health-conscious! Instead of frying, bake in a 350 degree oven for 15 minutes on each side. Use a wire rack, if available. Soaking whole, bone-in chicken portions in buttermilk several hours before preparation leads to more tender chicken.
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