My Husband’s Crispy Chicken Fried Chicken + Mashed Potatoes Recipe is Better Than Texas Roadhouse!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Canola oil is healthier, while peanut oil is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, margarine is often less expensive.

cream

🥗Healthier: half-and-half

💰Cheaper: milk

Half-and-half is lower in calories, milk is cheaper.

Clean the chicken breast by rinsing it with lemon and removing excess fat.

Tenderize the chicken breast using a meat tenderizer or a masher, ensuring it is flat and tender.

Peel the big Baker white potatoes and cut them into big chunks for faster cooking.

Place the potato chunks in salted water to boil.

Boil the potatoes until fork-tender, about 15-20 minutes, checking for tenderness with a fork.

Heat canola oil in a deep skillet over medium heat (setting 5) until ready for frying.

Prepare an egg wash by cracking 2 eggs into a bowl and adding about ½ cup of milk, mixing well.

Season the egg wash with about 2 tablespoons of zatan Creole seasoning.

In another bowl, season flour with about 3 tablespoons of onion powder and Montreal chicken seasoning.

Dredge the tenderized chicken in the egg wash, then coat it in the seasoned flour, double dipping for a thicker crust.

Heat the oil until bubbles form when a little flour is dropped in.

Fry the chicken in the hot oil until golden brown and cooked through, about 12-15 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens