Classic American Fried Chicken

Classic American Fried Chicken

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.


Preparation Time20 min

Cooking Time30 min


  • 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


  1. 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.

  2. Coat the chicken with the flour mixture. Dip the chicken in the egg mixture. Coat the chicken with the seasoned flour mixture.

  3. 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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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.

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.

Can you use Panko bread crumbs in this recipe?

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

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

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?

Very Tastey


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