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

This has a surprise ingredient in the coating--mashed potato flakes.

• Ready In: 1 hr 28 mins
• Serves: 4

Ingredients

• 1  egg
• 1  cup milk (not skim)
• 2  cups  mashed  potato flakes
• 1  tablespoon garlic powder
• 1  tablespoon dried oregano
• 1  tablespoon dried parsley flakes
• 1  tablespoon  dried minced onion
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh coarse ground black pepper
• 4  boneless skinless chicken breast halves (6 oz each)
•  oil (for frying)

Directions

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.