If you are like me and have a stash of instant potato flakes in your pack, ready to make a big pot of creamy mash after a long day on the road, you will love this inventive use of a staple ingredient.

Making a coating for the chicken using some of the potato flakes is the best way to get a crisp crust as potato is loaded with starch, perfect for frying. Spice it up or leave it plain, it is up to you.


1 orange, juiced

1 tablespoon red wine vinegar

1 teaspoon seeded mustard

1 teaspoon honey

1-2 tablespoons olive oil


300g instant mash potato

½ teaspoon chipotle powder, or paprika

400g chicken breast fillets

1 large bag coleslaw mix


  1. Combine all dressing ingredients, season with salt and pepper and whisk well with a fork or shake in a bottle.
  2. Dress coleslaw, giving it a good mix, allow to sit whilst cooking.
  3. On a plate, combine remaining potato, chipotle, salt and pepper and stir to mix. Cut chicken lengthways into 2cm thick fingers. Coat chicken in spiced potato mix.
  4. Heat a large fry pan with 3 tablespoons of oil over medium-high heat. When oil is hot, cook chicken for 4-5 minutes each side or until crisp and cooked through. Repeat with remaining chicken if necessary. Season with salt.
  5. Reheat mash over low heat, being careful not to let it catch on the bottom.
  6. Divide mash and chicken between plates, serve with coleslaw on the side.

Serves 3


  • For a healthier version of the meal, omit the coating and simply sprinkle the chicken strips with spices and grill in a drizzle of oil
  • For a spicier kick, add some red chilli flakes to the coating
  • Dressing the coleslaw first allows the cabbage to soften slightly and become nicer to eat whilst you cook the rest of the meal


  • Pork steaks can be used in place of chicken
  • Any steak, chicken or preferred spice blend can be used

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