Quick and Crunchy Potato-Crusted Chicken

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4 Tyson® Fresh Boneless, Skinless Chicken Breasts
1 teaspoon salt
1/4 teaspoon pepper
2 large eggs
1-1/3 cups instant potato flakes
1/2 cup vegetable oil


Wash hands. Beat eggs in shallow dish. Put potato flakes in another shallow dish.

Flatten chicken breasts to 3/8-inch thickness. Sprinkle with salt and pepper. Dip chicken in egg, allowing excess to drip off. Coat well with potato flakes. Wash hands.

Heat oil in large nonstick skillet over medium. Cook chicken, in batches, 8 minutes or until done (internal temp 170°F) and a deep golden brown. Drain on paper towels.

Thanks Tyson!


  1. Jessi Likey says:

    How fun! What a great idea for breading.

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