Potato “Breaded” Chicken-Gluten Free

Published August 26, 2015

Potato “Breaded” Chicken

I love my Mom’s breaded chicken. It was a staple at summer outings. I still make it. Pretty classic, with a flour dredge, egg dip and bread crumbs. I needed a different option the other day when making lunch for a friend who can’t eat gluten. I just “breaded” the chicken with potato flakes. I sometimes use potato flakes as a thickener for veggie soups and the like. I have also used them as a coating for chicken and fish before. Even if you can have bread crumbs, the potato flakes are a fun way to coat chicken, fish or pork. It gives you a nice, crispy crust and is easy, too. The chicken breasts I had were pretty thick, so I cut them into thinner pieces to help them cook faster and more evenly. You could also cut them into nuggets, if you prefer. I pan fried, but you can also brown them a little and finish in the oven, if you prefer.

Potato “Breaded” Chicken

½ mayo
1 c. potato flakes
Salt and pepper
4 chicken breasts, boneless or 6 boneless chicken thighs
Oil

Spread chicken pieces with the mayo. Season the potato flakes with a little salt and pepper. Place potato flakes on a plate or in a shallow dish. Coat the chicken pieces with the potato flakes, pressing a little to cover well. Heat oil in skillet until really hot. Cook chicken pieces in skillet, on both sides, until golden brown. Turn heat down to medium and continue cooking until chicken is cooked. Serves 3-4.

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