Instructions

1. Set out your chicken pieces on a cutting board or a large plate. Cut boneless pieces into strips or nuggets if that's what the instructions call for, or leave them whole if you prefer. Use breasts, thighs or legs, whichever you prefer, with or without the skin.

2. Set four large plates or shallow dishes on the countertop. Pour flour in one dish, crack a couple of eggs in the second dish, pour your instant potato flakes in the third dish and leave the fourth one empty. Beat the eggs with a fork so the yolks and whites are incorporated. Season the flour and potato flakes with salt, pepper or spices, if desired.

3. Roll one piece of the chicken through the flour in the first dish, so it is completely coated. Dip it into the beaten egg so it is wet, and then set it in the dish with the instant potato mix. Turn the chicken over in the potato flakes until the outside is completely coated and dry. Set the coated chicken in the empty dish and repeat the process with the other pieces of chicken.

4. Set your coated chicken on a baking sheet and into a preheated, 450 degree F oven or into a medium-high skillet with 3 tablespoons of vegetable or olive oil. Bake the chicken for roughly 20 minutes, turning once or until the potato flakes are crunchy and a meat thermometer reads 165 F when inserted in the thickest part of the meat. Cook the skillet chicken for about 10 minutes, turning once, until the flakes are golden and crunchy and you get the same temperature reading.