Quick and Crunchy Potato-Crusted Chicken Recipe

Ingredients
<br>- 4 Tyson® Fresh Boneless, Skinless Chicken Breasts
<br>- 1 teaspoon salt
<br>- 1/4 teaspoon pepper
<br>- 2 large eggs
<br>- 1 1/3 cups instant potato flakes or buds
<br>- 1/2 cup vegetable oil
<br>- Barbecue sauce, heated
<br><p></p>Directions
<br>step 1: Pound chicken to 3/8-inch thickness. Sprinkle with salt and pepper.
<br>step 2: Beat eggs in pie plate. Put potato flakes on waxed paper. Dip chicken in egg, allowing excess to drip off. Coat with potato flakes, pressing them on lightly.
<br>step 3: Heat oil in large nonstick skillet over medium heat. Cook chicken, in batches, 8 minutes, or until deep golden and juices run clear when thickest part of chicken is pierced. Drain on paper towels. Serve with barbecue sauce. (Refrigerate leftovers.)
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Ingredients
- 4 Tyson® Fresh Boneless, Skinless Chicken Breasts
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 large eggs
- 1 1/3 cups instant potato flakes or buds
- 1/2 cup vegetable oil
- Barbecue sauce, heated

Directions
step 1: Pound chicken to 3/8-inch thickness. Sprinkle with salt and pepper.
step 2: Beat eggs in pie plate. Put potato flakes on waxed paper. Dip chicken in egg, allowing excess to drip off. Coat with potato flakes, pressing them on lightly.
step 3: Heat oil in large nonstick skillet over medium heat. Cook chicken, in batches, 8 minutes, or until deep golden and juices run clear when thickest part of chicken is pierced. Drain on paper towels. Serve with barbecue sauce. (Refrigerate leftovers.)

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