Crispy Potato Chicken
Crispy Potato Chicken
Ingredients
- 2 potatoes, medium
- 2 chicken breast cutlets
- 2 cups avocado oil, for shallow frying, or as needed
For the Dry Batter
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon salt, or a generous pinch
- 1 teaspoon pepper
For the Wet Batter
- 1/2 cup cornstarch
- 1/4 cup water
Optional Topping
- 1/4 cup buffalo sauce, as needed
Instructions
- 1
Skin and shred the potatoes using a box grater or food processor.
⏱️ 5 min
- 2
Place the shredded potatoes in a bowl and cover with cold water. Soak for 1 to 2 minutes to remove excess starch. This helps achieve crispier results.
⏱️ 2 min
- 3
Drain the water from the potatoes. Spread the shredded potatoes onto several layers of paper towels and press firmly with more paper towels to dry them thoroughly. This is a crucial step for crispiness.
⏱️ 5 min
- 4
In a shallow dish, combine 1/2 cup cornstarch, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1/2 teaspoon salt, and 1 teaspoon pepper. Mix well with a fork to ensure all ingredients are evenly distributed.
⏱️ 3 min
- 5
In a separate shallow dish, add 1/2 cup cornstarch and 1/4 cup water. Whisk well until a smooth, lump-free batter is formed.
⏱️ 2 min
- 6
Pour enough avocado oil into a large skillet or deep pan to reach a depth of about 1 inch (approximately 2 cups). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of potato; it should sizzle immediately.
⏱️ 5 min•🌡️ 350 - 7
Take one chicken breast cutlet and dredge it thoroughly in the dry cornstarch batter, ensuring it's fully coated. Shake off any excess.
⏱️ 1 min
- 8
Next, dip the dry-battered chicken into the wet cornstarch batter, making sure it's completely covered.
⏱️ 1 min
- 9
Immediately after the wet batter, gently press the chicken into the shredded potatoes, ensuring the potatoes adhere well to both sides of the chicken, forming a complete and even coating.
⏱️ 2 min
- 10
Carefully place the potato-coated chicken into the hot oil. Fry for 4 minutes per side, or until both sides are golden brown and crispy, and the chicken is cooked through to an internal temperature of 165°F (74°C). Fry in batches if necessary to avoid overcrowding the pan, which can lower the oil temperature.
⏱️ 8 min•🌡️ 350
- 11
Once cooked, remove the crispy potato chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken cutlet.
⏱️ 2 min
- 12
Serve immediately, optionally drizzled with buffalo sauce or your favorite dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Potato Chicken
- 2 potatoes, medium
- 2 chicken breast cutlets
- 2 cups avocado oil, for shallow frying, or as needed
For the Dry Batter
- 1/2 cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon salt, or a generous pinch
- 1 teaspoon pepper
For the Wet Batter
- 1/2 cup cornstarch
- 1/4 cup water
Optional Topping
- 1/4 cup buffalo sauce, as needed
Instructions
- 1
Skin and shred the potatoes using a box grater or food processor.
⏱️ 5 min - 2
Place the shredded potatoes in a bowl and cover with cold water. Soak for 1 to 2 minutes to remove excess starch. This helps achieve crispier results.
⏱️ 2 min - 3
Drain the water from the potatoes. Spread the shredded potatoes onto several layers of paper towels and press firmly with more paper towels to dry them thoroughly. This is a crucial step for crispiness.
⏱️ 5 min - 4
In a shallow dish, combine 1/2 cup cornstarch, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1/2 teaspoon salt, and 1 teaspoon pepper. Mix well with a fork to ensure all ingredients are evenly distributed.
⏱️ 3 min - 5
In a separate shallow dish, add 1/2 cup cornstarch and 1/4 cup water. Whisk well until a smooth, lump-free batter is formed.
⏱️ 2 min - 6
Pour enough avocado oil into a large skillet or deep pan to reach a depth of about 1 inch (approximately 2 cups). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of potato; it should sizzle immediately.
⏱️ 5 min•🌡️ 350 - 7
Take one chicken breast cutlet and dredge it thoroughly in the dry cornstarch batter, ensuring it's fully coated. Shake off any excess.
⏱️ 1 min - 8
Next, dip the dry-battered chicken into the wet cornstarch batter, making sure it's completely covered.
⏱️ 1 min - 9
Immediately after the wet batter, gently press the chicken into the shredded potatoes, ensuring the potatoes adhere well to both sides of the chicken, forming a complete and even coating.
⏱️ 2 min - 10
Carefully place the potato-coated chicken into the hot oil. Fry for 4 minutes per side, or until both sides are golden brown and crispy, and the chicken is cooked through to an internal temperature of 165°F (74°C). Fry in batches if necessary to avoid overcrowding the pan, which can lower the oil temperature.
⏱️ 8 min•🌡️ 350 - 11
Once cooked, remove the crispy potato chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken cutlet.
⏱️ 2 min - 12
Serve immediately, optionally drizzled with buffalo sauce or your favorite dipping sauce.
⏱️ 1 min