Gluten-Free Potato Crusted Chicken

Potato crust makes for a deliciously crunchy and very fulfilling chicken dinner night. Serve with spinach, green beans, or a generous salad.

Serves: 2Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 2


  • 1 large egg
  • ½ tsp. salt, divided
  • ½ tsp. freshly ground black pepper, divided
  • ¼ cup gluten-free all-purpose flour
  • ¼ cup gluten-free potato flakes
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • ¾ lb. boneless, skinless chicken breasts
  • ¼ cup safflower oil
  • ¼ cup olive oil


  • In a shallow bowl, beat egg with ¼ teaspoon each of salt and pepper. In another shallow bowl, whisk together flour, potato flakes, oregano, thyme, and ¼ teaspoon each of salt and pepper.
  • Dip chicken in egg, tapping off any excess, then dredge in flour mixture.
  • Heat safflower oil and olive oil in a 6" nonstick skillet over medium heat. Cook chicken in batches until golden brown and cooked through, 4–6 minutes on each side.