Instant Potato Chicken
Transform your weeknight dinner routine with this irresistible recipe for Instant Potato Chicken, a quick and flavorful dish that's as easy as it is satisfying. Succulent chicken breasts are coated in a crispy, golden crust made from seasoned instant potato flakes, lending a delightful crunch and a unique twist to classic breaded chicken. With a simple three-step breading process and a quick stovetop-to-oven technique, this recipe delivers maximum flavor with minimal effort. Perfectly seasoned with garlic powder, paprika, and dried parsley, each bite is packed with savory goodness. Ready in just 40 minutes, this versatile dish pairs beautifully with mashed potatoes, steamed veggies, or a fresh green salad, making it an effortless yet impressive meal option. Keywords: Instant Potato Chicken recipe, crispy potato chicken, weeknight dinner, easy chicken recipes, baked chicken with potato crust.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1.5 cups instant potato flakes
- 0.5 cups all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Prepare a breading station with three separate shallow dishes. In the first dish, place the flour. In the second, beat the eggs with the milk until well combined. In the third, mix the instant potato flakes, garlic powder, paprika, dried parsley, salt, and black pepper.
Pat the chicken breasts dry with paper towels, then lightly season them with salt and pepper on both sides.
Dredge each chicken breast in the flour, ensuring it is lightly coated. Shake off any excess.
Dip the floured chicken into the egg mixture, ensuring it is fully coated.
Press the chicken into the seasoned instant potato flakes, coating both sides evenly while pressing firmly to adhere.
In a large oven-safe skillet, heat the butter and olive oil over medium heat until hot and shimmering.
Add the chicken breasts to the skillet and cook for about 3-4 minutes on each side, or until golden brown. Work in batches if needed to avoid overcrowding the pan.
Once all chicken pieces are seared, transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Serve warm with your favorite sides, such as mashed potatoes, steamed vegetables, or a crisp salad.
Nutrition Facts
Calories |
2598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1012 mg | 338% | |
| Sodium | 3235 mg | 141% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 5.5 g | ||
| Protein | 246.8 g | 494% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 231 mg | 18% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1573 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
