Mashed Potato Flakes Fried Chicken Food

CHICKEN FRIED CHICKEN

Steps:

• Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
• Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

POTATO CRUNCHY TENDERS

Steps:

• Heat the oil in a large skillet over medium heat.
• While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mashed potatoes, salt, and pepper.
• Stir the chicken tenders with the milk mixture to coat thoroughly, then shake off excess milk and dip each tender into the potato flakes. Place the breaded tenders into the hot oil, and fry until golden brown, 7 to 10 minutes. Remove from oil and drain on paper towels.

SUPER CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 375°. In a shallow dish, combine potato flakes, Parmesan cheese, poultry seasoning and pepper. Place butter in another shallow dish. Dip chicken in butter, then coat with potato flake mixture. , Place on a lightly greased 15x10x1-in. baking pan. Bake, uncovered, 50-65 minutes or until juices run clear.

CRISPY BAKED CHICKEN MADE WITH INSTANT POTATOES

Steps:

• Heat oven to 375°F Line a 9x13 baking pan with foil. Spray with cooking spray.
• In medium bowl, combine potato flakes, Parmesan cheese and garlic salt. Mix well.
• Dip chicken pieces into the butter, and then roll in potato flake mixture to coat. Place in pan. Bake for 45 to 60 minutes or until chicken is tender and golden brown.

POTATO FLAKE CHICKEN

Steps:

• In a shallow bowl, combine the potato flakes, Parmesan cheese and garlic salt. Dip chicken in butter, then coat with potato flake mixture. , Place in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. Broil 4 in. from the heat for 3-5 minutes or until lightly browned.

PAN-FRIED CHICKEN AND MASHED POTATOES

Steps:

• Place the potatoes in a large saucepan; cover with cold water. Bring to a boil, add 2 teaspoons salt, reduce heat, and simmer until tender, 15 to 18 minutes. Reserve 1/2 cup of the cooking water; drain the potatoes and return to the pot. Mash with the sour cream and 1/4 teaspoon pepper, adding some cooking water if the potatoes seem dry.
• Meanwhile, in a large bowl, toss the chicken, garlic, onion, and thyme with the oil and 1/2 teaspoon each salt and pepper. Heat a large skillet over medium heat until hot, about 2 minutes.
• Remove the chicken from the bowl and place in the skillet, skin-side down. Spoon the onion-garlic mixture over and around the chicken. Cook, turning the onions occasionally, for 10 minutes.
• Turn the chicken; stir the onions and garlic. Cook until the chicken is cooked through, 5 to 6 minutes more. Serve with the mashed potatoes.

COPYCAT KFC MASHED POTATOES AND GRAVY RECIPE

Steps:

• Start by making the gravy. Add the beef and chicken bouillons to the hot water, stirring until the mixture is well combined. Set aside.
• Meanwhile, in a small saucepan, melt 3 tablespoons of butter over medium-high and cook it until it starts to bubble and turn a light tan color.
• Reduce the heat to medium-low and add the flour to make the roux. Stir constantly using a whisk until the mixture turns a light golden brown, about 5 minutes.
• Add the bouillon-infused water to the pan, whisking constantly to prevent any clumps from forming. Increase the heat to medium-high and stir frequently until the mixture is the desired consistency, about 5 minutes.
• Season the gravy with black pepper and keep it warm over low heat while you make the mashed potatoes.
• In a medium saucepan, bring the milk and water to a boil. Reduce the heat to a simmer and add three tablespoons of the butter and the salt. Simmer the mixture until the butter is melted.
• Remove the pan from the heat and add the potato flakes, whisking as you add. Whip the potatoes until they're light and fluffy, adding additional milk or water to adjust the consistency to your liking.
• Place the remaining tablespoon of butter on top of the potatoes and let it melt.
• Season the mashed potatoes with black pepper. Top the potatoes with the hot gravy and serve immediately.

OVEN FRIED POTATO FLAKE CRUSTED CHICKEN

Steps:

• Heat oven to 375 degrees F. In plastic bag, combine potato flakes and seasonings. In shallow bowl, combine egg and lemon juice. Dip chicken pieces in egg mixture; shake in plastic bag to coat with potato flake mixture. Place chicken skin side up in ungreased baking pan. Bake at 375 degrees F for 60 to 75 minutes or until chicken is tender.

IDAHOAN FRIED CHICKEN

Steps:

• 1. Stir 1 cup of flour and 1 cup of potato flakes in a medium bowl.
• 2. Beat the egg and milk in another bowl with a fork or whisk.
• 3. Stir the remaining flour , potato flakes , bread crumbs and seasonings in another bowl.
• 4. Coat the chicken with potato mixture.
• 5. Dip the chicken in egg mixture.
• 6. Coat the chicken with the seasoned flour mixture.
• 7. Heat the oil in a 4 quart sauce-pot over medium-high heat.
• 8. Add the chicken in batches and cook for 10 minutes or until chicken is golden brown and cooked through. Drain the chicken on paper towels.

FRIED MASHED POTATO NUGGETS (FRIED CHICKEN COATING)

Steps:

• Boil potatoes until soft.
• Mix dressing packet, flour, and yeast in one bowl.
• Pour milk in another.
• When potatoes are done, drain and add butter and milk. You can add salt and pepper if you like.
• You do not want these to be too creamy, they need to be somewhat firm.
• Heat the oil.
• Take 2 spoonfuls potato and form into a ball.
• Put in milk bowl, then put into flour bowl. Repeat.
• Place in oil and roll around until done.
• Drain on a paper towel.

SOUTHERN FRIED CHICKEN WITH BUTTERED MASHED POTATOES AND SAUTEED PEAS AND TOMATOES

Steps:

• Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
• Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
• Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
• In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.
• In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.

SUPER LOADED MASHED POTATOES

Steps:

• Spray 1 1/2 quart casserole dish with some nonstick cooking spray.
• Get your bacon ready, fried or baked, however you like to do it.
• Heat water to a boil in a medium saucepan. Remove from heat and mix in milk, garlic salt, sour cream. Add the potato flakes and combine well, blend in the chives and cooked bacon, crumbled.
• Preheat the broiler.
• Spoon potatoes into prepared casserole dish, sprinkle with cheddar french fried onions and parmesan cheese, broil 4 to 6 inches from heat for 60 seconds or until golden brown.
• You should have 8 1/2 cup servings. Chow down and enjoy!