This makes a good starting point. I made several changes/additions. For one thing, I ALWAYS brine chicken for a couple hours before cooking to keep it moist while it cooks. For the crumb mixture, first, I pressed 4 large cloves of garlic and mixed in dried herbes de provence in a bowl. Next the potato flakes and parmesan went in, followed by a teaspoon of potato flour and a couple tablespoons of breadcrumbs for texture. (All measurements are approximate. I believe in eyeballing). For the dip, I beat 2 eggs with a drizzle of coconut oil and a dash of lemon juice. I dip the chicken once, coat it in flour, and then flash-fry them to a pale gold-brown in the pan with some coconut oil. This also helps hold in the moisture! Once it's cooled enough to handle, I dip it a second time and coat it in the crumb mixture. The baking time worked pretty well for me, but the flakes started getting a little over-done, so I added dry flakes over the top of the chicken periodically as it baked. This was a HUGE hit ... everyone loved it! Crunchy, moist and the herbs are wonderful.
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