The Charmed Kitchen

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.

Sometimes, bread crumbs are not an option. If you, or someone you love, can’t have gluten, this recipe for “breaded” chicken really works. It is also very simple to make. Perfect for a weeknight, when you might not have a lot of time to cook.

I just “breaded” the chicken with potato flakes. Yes, the same potato flakes used to make instant mashed potatoes. First, I spread some mayo on the chicken, then a quick coating of the potato flakes. I pan fried the chicken, but you could bake them or even use an air fryer.

I sometimes use potato flakes as a gluten-free thickener for veggie soups and the like. I have also used them as a coating for fish.

Even if you can have bread crumbs, the potato flakes are a fun way to coat chicken, fish or pork. They give you a nice, crispy crust.

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 using bone-in chicken, increase baking times.

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.