Name: Classic American Fried Chicken
Prep time: 20 min
Cook time: 30 min
Ingredients: 2 cup all-purpose flour; 2 cup Idahoan instant mashed potato flakes; 3 eggs; 1 cup milk; 1 cup bread crumbs; 1 teaspoon freshly ground black pepper; 1/4 teaspoon cayanne pepper; 1 teaspoon dried oregano leaves; 1/2 teaspoon dried sage; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon paprika; 1 teaspoon garlic powder; 8 chicken legs; 6 cup canola oil

Classic American Fried Chicken

By: Campbell's Kitchen

8 Comments

By: Campbell's Kitchen

Crunch into dinner tonight with a classic American recipe. It doesn't get any better than fried chicken. Surprisingly enough, instant mashed potato flakes are the secret ingredient that makes this fried chicken recipe golden, crisp, and delicious. It may sound like a unlikely ingredient for fried chicken, but it's really a great addition. You have to try it.

Serves4

Preparation Time20 min

Cooking Time30 min

Ingredients

2 cups all-purpose flour
2 cups Idahoan instant mashed potato flakes
3 eggs
1 cup milk
1 cup bread crumbs
1 teaspoon freshly ground black pepper
1/4 teaspoon cayanne pepper
1 teaspoon dried oregano leaves
1/2 teaspoon dried sage
1/2 teaspoon dried thyme leaves
1/2 teaspoon paprika
1 teaspoon garlic powder
8 chicken legs
6 cups canola oil

Instructions

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

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Cookiemac29 469040 3

Feb 20, 2019

Where is the Save Recipe button on this website?

Ruthep

Nov 30, 2017

What should the temperature be for the oil? I am guessing 375 degrees. if you have a thermometer. If you don't, I suggest testing the oil by throwing a bit of flour into the hot oil. If it bubbles, it is hot enough. It needs to be hot enough to cause a crust to form right away and not allowing the flour mixture to soak it all up making it really greasy. Double dipping is what make the coating so crispy and good.

FoodLover

Jun 29, 2017

I remember when I first started commenting on this website. I tried every fried chicken recipe there was and I submitted my own too. My family ate so much fried chicken we couldn't look at any more. That was in December last year so enough time has passed! I thought I would give it another go with this one. I like the idea of the mashed potato flakes.

pyonaki

Sep 21, 2013

Can you use Panko bread crumbs in this recipe?

growincarla 238428 6

Jan 26, 2013

I would think legs would take way longer than 10 min. to cook.

CreativityGoddess

Sep 24, 2012

Hi countrymouse 1479433 - You could certainly try baking this dish instead of frying. If you try out your idea, please let us know how it turns out! -Editors of RecipeLion

countrymouse 14794 33

Sep 21, 2012

Sounds delicious....instead of frying could this be baked? What if you followed all the directions up to the frying time but place the chicken in the fridge for the coating to set to the meat (about an hour); then bake the chicken at 400 degrees for 40 minutes?

Captrick

May 27, 2012

Very Tastey