Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 265.2
Total Fat 7.6 g
Saturated Fat 2.1 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 2.3 g
Cholesterol 142.6 mg
Sodium 318.2 mg
Potassium 615.4 mg
Total Carbohydrate 12.2 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 35.2 g
Vitamin A 2.8 %
Vitamin B-12 10.6 %
Vitamin B-6 36.8 %
Vitamin C 0.5 %
Vitamin D 0.0 %
Vitamin E 2.7 %
Calcium 3.3 %
Copper 9.4 %
Folate 5.8 %
Iron 11.8 %
Magnesium 13.6 %
Manganese 6.2 %
Niacin 58.3 %
Pantothenic Acid 24.6 %
Phosphorus 32.7 %
Riboflavin 21.0 %
Selenium 33.3 %
Thiamin 13.1 %
Zinc 23.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Potato Flake Fried Chicken

View the full Potato Flake Fried Chicken Recipe & Instructions
TAGS:  Poultry |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Potato Flake Fried Chicken

202 calories of Chicken Thigh, (170 grams)

62 calories of Mashed Potatoes, (0.31 cup)

Nutrition & Calorie Comments  

Tasty and sodium not a problem
Where does all of the salt come from? I did not realize how salty the fake flakes were!
I've made this before and never get tired of all the different seasonings and chicken coatings I can use. It's great to know the nutritional breakdown. Thanks!
Very nice! I used original recipe idea of boneless, skinless thighs. The only seasoning I tried was Lite Salt and pepper and family liked.
I used boneless, skinless chicken breasts..... The seasonings I used with the potato flakes was garlic salt, onion powder, pepper, and cayenne pepper. The chicken had a great flavor. My only wish is that it had gotten all! Overall it was tasty, and I'll probably make this again. Thx
I thought this recipe was good. I used garlic flavored instant potatoes and seasoned the chicken with salt, pepper, and onion powder before dredging it. I baked for 40 minutes, turning every 10 minutes to keep from getting soggy. I would make this again but this isn't as crunchy as would have liked
I was a bit skeptical b/c it sounded weird to me, but it was great! I used boneless/skinless chkn breasts & added parsley, garlic salt, paprika, black pepper & a dash of cayenne. It was a bit dry, but perhaps I left it in too long. I wish we could give 1/2 stars - I'd like to give this a 4 1/2.
Didn't find this very flavorful, even though I added fresh garlic, salt, pepper, garlic powder ans basil. It didn't get as crispy as I expected either.