Cheesy Chicken & Potato Doughnuts
Cheesy Chicken & Potato Doughnuts
Ingredients
For the Doughnuts
- 1 pound boneless, skinless chicken breast, boiled and shredded
- 6 potatoes, large, boiled
- 1/2 cup carrots, finely diced and boiled
- 1/2 cup bell pepper, finely chopped (red, yellow, and green)
- 1/2 cup green onion, finely chopped
- 1 cup mozzarella cheese, shredded
- 1 egg, large
- 3 tablespoons cornstarch
- to taste salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon chicken powder
- 2-3 Serrano peppers, finely chopped (optional)
- 1 tablespoon fresh parsley, chopped
For the Coating
- 1 cup bread crumbs
- 1/2 cup all-purpose flour
- 1/3 cup water
For Cooking
- as needed oil, for frying
- as needed cooking oil, for air frying
Instructions
- 1
In a large bowl, combine the boiled potatoes, shredded chicken breast, finely diced and boiled carrots, finely chopped bell peppers, finely chopped green onions, cornstarch, large egg, salt (to taste), black pepper, garlic powder, chicken powder, finely chopped Serrano peppers (if using), chopped fresh parsley, and shredded mozzarella cheese. Mix all ingredients until well combined and sticky.
⏱️ 15 min
- 2
Shape the potato-chicken mixture into doughnut forms. To do this, take a portion of the mixture, form a round shape, and then make a hole in the center to create a doughnut. Place the shaped doughnuts on a tray.
⏱️ 15 min
- 3
Freeze the shaped doughnuts on the tray for 30 minutes to help them firm up.
⏱️ 30 min
- 4
While the doughnuts are freezing, prepare the coating. In one bowl, whisk together the all-purpose flour and water to form a thick paste (slurry). In another separate bowl, add the bread crumbs.
⏱️ 5 min
- 5
Remove the frozen doughnuts from the freezer. Take one doughnut at a time and coat it thoroughly in the flour slurry, ensuring it's fully covered. Then, transfer it to the bowl with bread crumbs and coat it completely. Repeat this process for all the doughnuts. At this point, the coated doughnuts can be frozen for later use.
⏱️ 10 min
- 6
To fry: Heat enough oil in a large pan over medium heat to submerge the doughnuts halfway. Carefully drop the coated doughnuts into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 15 min
- 7
To air fry: Lightly spray the chicken doughnuts with cooking oil. Place them in a single layer in the air fryer basket. Air fry at 400°F for 10 minutes, flipping them halfway through the cooking time.
⏱️ 10 min•🌡️ 400
- 8
Serve the crispy chicken and potato doughnuts immediately, perhaps with a side of ketchup.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken & Potato Doughnuts
For the Doughnuts
- 1 pound boneless, skinless chicken breast, boiled and shredded
- 6 potatoes, large, boiled
- 1/2 cup carrots, finely diced and boiled
- 1/2 cup bell pepper, finely chopped (red, yellow, and green)
- 1/2 cup green onion, finely chopped
- 1 cup mozzarella cheese, shredded
- 1 egg, large
- 3 tablespoons cornstarch
- to taste salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon chicken powder
- 2-3 Serrano peppers, finely chopped (optional)
- 1 tablespoon fresh parsley, chopped
For the Coating
- 1 cup bread crumbs
- 1/2 cup all-purpose flour
- 1/3 cup water
For Cooking
- as needed oil, for frying
- as needed cooking oil, for air frying
Instructions
- 1
In a large bowl, combine the boiled potatoes, shredded chicken breast, finely diced and boiled carrots, finely chopped bell peppers, finely chopped green onions, cornstarch, large egg, salt (to taste), black pepper, garlic powder, chicken powder, finely chopped Serrano peppers (if using), chopped fresh parsley, and shredded mozzarella cheese. Mix all ingredients until well combined and sticky.
⏱️ 15 min - 2
Shape the potato-chicken mixture into doughnut forms. To do this, take a portion of the mixture, form a round shape, and then make a hole in the center to create a doughnut. Place the shaped doughnuts on a tray.
⏱️ 15 min - 3
Freeze the shaped doughnuts on the tray for 30 minutes to help them firm up.
⏱️ 30 min - 4
While the doughnuts are freezing, prepare the coating. In one bowl, whisk together the all-purpose flour and water to form a thick paste (slurry). In another separate bowl, add the bread crumbs.
⏱️ 5 min - 5
Remove the frozen doughnuts from the freezer. Take one doughnut at a time and coat it thoroughly in the flour slurry, ensuring it's fully covered. Then, transfer it to the bowl with bread crumbs and coat it completely. Repeat this process for all the doughnuts. At this point, the coated doughnuts can be frozen for later use.
⏱️ 10 min - 6
To fry: Heat enough oil in a large pan over medium heat to submerge the doughnuts halfway. Carefully drop the coated doughnuts into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
⏱️ 15 min - 7
To air fry: Lightly spray the chicken doughnuts with cooking oil. Place them in a single layer in the air fryer basket. Air fry at 400°F for 10 minutes, flipping them halfway through the cooking time.
⏱️ 10 min•🌡️ 400 - 8
Serve the crispy chicken and potato doughnuts immediately, perhaps with a side of ketchup.