About this recipe:Mini chicken fillets are dipped in egg, coated with mashed potato flakes (which work just as well as breadcrumbs) then pan-fried they are until golden, crunchy and delicious.
125ml vegetable oil for frying
215g instant mashed potato
1 teaspoon garlic granules
2 teaspoons salt
2 teaspoons ground black pepper
675g chicken mini-fillets
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Method Prep:10min › Cook:10min › Ready in:20min
Heat the oil in a large frying pan over medium heat.
While the oil is heating, beat the milk and egg together in a bowl. In another bowl, stir together the instant mash, garlic granules, salt and pepper.
Stir the chicken mini-fillets with the milk mixture to coat thoroughly, then shake off excess milk and dip each piece of chicken into the dry mashed potato mix. Place the breaded chicken into the hot oil and fry until golden brown, 7 to 10 minutes. Remove from oil and drain on kitchen roll.