Potato Crusted Chicken
Potato Crusted Chicken
Ingredients
For the Chicken
- 1 pound shredded potatoes, from pre-shredded hashbrowns, water squeezed out
- 6 ounces Parmesan cheese, grated
- 1 1/2 pounds chicken cutlets, thinly sliced
- 1/2 cup all-purpose flour
- 6 large eggs
- as needed cooking spray
- as needed salt, flaky, for finishing
Optional Flour Seasonings
- 1/2 tablespoon lemon pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1 teaspoon black pepper
Optional Egg Bath Seasonings
- 1 tablespoon deli mustard
- 1/2 tablespoon lemon pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- 1
Place the shredded potatoes in a clean kitchen towel or several layers of paper towels. Squeeze out as much water as possible, ensuring no potato liquids remain. This is crucial for crispiness.
⏱️ 5 min
- 2
In a medium bowl, combine the squeezed shredded potatoes with the grated Parmesan cheese. Mix well with a fork until thoroughly combined.
⏱️ 3 min
- 3
Prepare your dredging stations. In a shallow dish, combine the all-purpose flour with a little salt and any desired optional flour seasonings (lemon pepper, onion powder, paprika, garlic powder, black pepper). Mix well.
⏱️ 3 min - 4
In another shallow dish, whisk the large eggs. Add the deli mustard, lemon pepper, onion powder, paprika, garlic powder, black pepper, and salt (if using optional egg bath seasonings). Whisk until well combined.
⏱️ 3 min
- 5
Take one thinly sliced chicken cutlet and coat it completely in the seasoned flour, shaking off any excess.
⏱️ 1 min
- 6
Dip the floured chicken cutlet into the egg bath, ensuring it is fully coated.
⏱️ 1 min
- 7
Transfer the egg-coated chicken to the potato/Parmesan mixture. Press the potatoes firmly onto both sides of the chicken cutlet with your hands or a fork, ensuring a thick, even coating. Repeat for all chicken cutlets.
⏱️ 9 min
- 8
Preheat your air fryer to 400°F. Spray the air fryer basket generously with cooking spray.
⏱️ 2 min•🌡️ 400
- 9
Place the coated chicken cutlets in a single layer in the air fryer basket, ensuring not to overcrowd. Spray the top of the chicken with a little more cooking spray for extra crispiness.
⏱️ 1 min
- 10
Air fry at 400°F for 7 minutes.
⏱️ 7 min•🌡️ 400
- 11
Carefully flip the chicken cutlets.
⏱️ 1 min
- 12
Continue to air fry at 400°F for another 7 minutes. If the chicken is not golden brown and crispy, increase the temperature to 450°F and cook for an additional 3 minutes, or until desired crispiness is achieved and the internal temperature reaches 165°F.
⏱️ 9 min•🌡️ 400
- 13
Remove the chicken from the air fryer, sprinkle with a little flaky salt, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Crusted Chicken
For the Chicken
- 1 pound shredded potatoes, from pre-shredded hashbrowns, water squeezed out
- 6 ounces Parmesan cheese, grated
- 1 1/2 pounds chicken cutlets, thinly sliced
- 1/2 cup all-purpose flour
- 6 large eggs
- as needed cooking spray
- as needed salt, flaky, for finishing
Optional Flour Seasonings
- 1/2 tablespoon lemon pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1 teaspoon black pepper
Optional Egg Bath Seasonings
- 1 tablespoon deli mustard
- 1/2 tablespoon lemon pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- 1
Place the shredded potatoes in a clean kitchen towel or several layers of paper towels. Squeeze out as much water as possible, ensuring no potato liquids remain. This is crucial for crispiness.
⏱️ 5 min - 2
In a medium bowl, combine the squeezed shredded potatoes with the grated Parmesan cheese. Mix well with a fork until thoroughly combined.
⏱️ 3 min - 3
Prepare your dredging stations. In a shallow dish, combine the all-purpose flour with a little salt and any desired optional flour seasonings (lemon pepper, onion powder, paprika, garlic powder, black pepper). Mix well.
⏱️ 3 min - 4
In another shallow dish, whisk the large eggs. Add the deli mustard, lemon pepper, onion powder, paprika, garlic powder, black pepper, and salt (if using optional egg bath seasonings). Whisk until well combined.
⏱️ 3 min - 5
Take one thinly sliced chicken cutlet and coat it completely in the seasoned flour, shaking off any excess.
⏱️ 1 min - 6
Dip the floured chicken cutlet into the egg bath, ensuring it is fully coated.
⏱️ 1 min - 7
Transfer the egg-coated chicken to the potato/Parmesan mixture. Press the potatoes firmly onto both sides of the chicken cutlet with your hands or a fork, ensuring a thick, even coating. Repeat for all chicken cutlets.
⏱️ 9 min - 8
Preheat your air fryer to 400°F. Spray the air fryer basket generously with cooking spray.
⏱️ 2 min•🌡️ 400 - 9
Place the coated chicken cutlets in a single layer in the air fryer basket, ensuring not to overcrowd. Spray the top of the chicken with a little more cooking spray for extra crispiness.
⏱️ 1 min - 10
Air fry at 400°F for 7 minutes.
⏱️ 7 min•🌡️ 400 - 11
Carefully flip the chicken cutlets.
⏱️ 1 min - 12
Continue to air fry at 400°F for another 7 minutes. If the chicken is not golden brown and crispy, increase the temperature to 450°F and cook for an additional 3 minutes, or until desired crispiness is achieved and the internal temperature reaches 165°F.
⏱️ 9 min•🌡️ 400 - 13
Remove the chicken from the air fryer, sprinkle with a little flaky salt, and serve immediately.
⏱️ 1 min